Citrus Cannellini Cake

A creamy, super moist sweet and savory cake made with fresh citrus, cannellini beans and almond flour.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Keyword: Gluten-free

Servings: 10

Add 2 layers of paper towels into a mesh strainer and set it over a large bowl
Add 2 cups of plain Greek yogurt into the strainer and refrigerate overnight to allow the excess liquid to drain from the yogurt

Preheat your oven to 375 degrees
Grease and line an 8” cake pan with parchment paper and set aside for now
In a food processor, combine 29 ounces of drained cannellini beans, 210 grams of honey, 1 teaspoon of vanilla extract, 2 tablespoons of fresh citrus juice and 1 tablespoon of fresh citrus zest
Add 4 large eggs one at a time and pulse until combined
Transfer the mixture into a large bowl and add 110 grams of almond flour, 2 teaspoons of baking powder, 100 grams of melted butter and 1/4 teaspoon of sea salt
Mix until just combined
Transfer the batter into the prepared cake pan and bake in a 375 degree oven for 40-42 minutes or until the cake is golden brown and a toothpick will come out of the center clean
Transfer the cake pan onto a cooling rack until it is cool enough to handle and then transfer the cake out of the pan and directly onto the cooling rack to cool fully before frosting

Transfer the drained Greek yogurt into a large bowl along with 2/3 cup of confectioners sugar, 1 tablespoon of fresh citrus juice and some optional citrus zest
Whisk vigorously or mix with an electric hand mixer on high for 2-3 minutes or until super creamy

Spread the Greek yogurt frosting over the fully cooled cake and garnish with confectioners sugar or citrus zest