Ingredients
- For the Cake:
- 2 × 400g cans cannellini beans, drained and rinsed
- 150ml set honey
- Seeds from 1 vanilla pod
- 4 large eggs
- 100g ground almonds
- 2 teaspoons gluten-free baking powder
- 100g coconut oil, melted
- 1 pinch sea salt
- For the Lemon Icing:
- 200g silken tofu
- 2 tablespoons coconut oil, melted
- Juice of 1 unwaxed lemon
- Zest of 1 unwaxed lemon
- 2 tablespoons set honey
- 1 teaspoon orange blossom water
- Optional Topping:
- Extra lemon zest
- Candied lemon peel
Instructions
- Preheat the oven to 190°C (170°C fan) or gas mark 5. Grease and line a 20cm springform cake tin.
- Drain, rinse, and lightly pat dry the cannellini beans.
- Add the beans, honey, and vanilla seeds to a food processor and blend until smooth.
- Add the eggs one at a time, pulsing after each addition.
- Transfer the mixture to a bowl and fold in the ground almonds, gluten-free baking powder, melted coconut oil, and sea salt.
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 30–40 minutes until golden and a skewer inserted into the center comes out clean.
- Meanwhile, prepare the icing by blending the silken tofu, melted coconut oil, lemon juice, lemon zest, honey, and orange blossom water until smooth and creamy.
- Refrigerate the icing while the cake cools.
- Allow the cake to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Spread the lemon icing evenly over the cooled cake.
- Garnish with extra lemon zest or candied lemon peel before serving.
Notes
- The cannellini beans create moisture and structure without a noticeable bean flavor.
- Ground almonds keep the cake naturally gluten-free.
- The batter may seem thinner than regular cake batter, which is normal.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- The unfrosted cake freezes well for up to 2 months.
- Maple syrup can replace honey for a different sweetness profile.
- Poppy seeds or blueberries make excellent additions to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 75 mg
