Adapted from a recipe by Glen and Friends on YouTube
8 Servings 1 Better Balance Bite
Calories 233 Fat 2.8g Carbs 46.5g Protein 14.5g
Don’t let the beans throw you! This is a delicious cake with a mild maple flavor!
Ingredients
Cake:
· Cooking spray
· 2 – 15.5 oz cans white beans (any kind), drained and rinsed
· 1/2 cup sugar-free maple syrup (I use Vermont Maple, which is very low bite!)
· 1/2 cup pumpkin puree (NOT pumpkin pie mix!)
· 2 tsp maple extract
· 4 eggs, room temperature
· 3/4 cup all-purpose flour
· 2 tsp baking powder
· Pinch of salt
Method:
1. Preheat the oven to 375°F. Grease an 8" cake pan and, for easy cake removal, make a sling using parchment paper or heavy-duty foil overhanging the sides.
2. In a food processor, purée the beans, syrup, pumpkin, and extract until smooth. With the processor running, add the eggs one by one until homogenous.
3. Transfer bean mix into a bowl; add flour, baking powder, and salt. Mix to combine and transfer to the pan. Bake for 30 to 40 minutes, until a tester comes out clean.
4. Let the cake cool a few minutes in the pan, then use the sling to remove it from the pan and let cool completely on a wire rack. Top with icing only when fully cooled.
Maple Cream Cheese Icing
Ingredients:
· 4 oz homemade cream cheese (nonfat Greek yogurt drained of liquid), room temperature
· 1 Tbsp sugar-free maple syrup (I use Vermont Maple, which is very low bite!)
· 1 tsp maple extract
· 1/2 cup powdered sugar replacement (I use Swerve)
· Pinch of salt
Method:
1. Beat homemade cream cheese, syrup, and extract in a large bowl until smooth. Add the powdered sugar replacement to reach your desired stiffness. (Add more if desired.)
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