top of page
recipeswithroy

Roy’s Light Maple Cake with Maple Icing

Updated: Sep 3, 2021

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.)


227 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page