Ingredients
10 portion(s)
- 400-420 gram white beans, (cannellini, butter etc)
- 6 eggs
- 2 tablespoon vanilla, (I use mixture of essence and paste.)
- 1 teaspoon Gluten Free Baking Powder
- 1/2 teaspoon Bi-carb soda
- 125 gram Butter
- 200g gram dextrose, (if using other sweetener, use less, around 160grams)
- 50 gram Coconut Flour, (can be made by milling coconut flakes etc)
- 50 gram dessicated coconut
Recipe's preparation
Drain and rinse beans. Add 1 egg, beans and vanilla to TM. Set 30secs SP7. Scrape down sides and repeat. Set aside.
Put butter and dextrose in bowl SP5, 30secs.
Add remaining eggs, SP4, 20 secs.
Add bean mixture back to bowl, SP4, 10secs.
Add coconut flour, dessicated coconut, baking powder, bi-carb, SP4, 10secs. Scrape down sides and repeat. Pour into greased cake tin and bake 40 mins in moderate oven or until skewer inserted and removed comes out clean.
Accessories you need
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Spatula TM5/TM6
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Tip
This cake is amazing. Super moist and delicious, packed with protein. It is fructose free and gluten free. You can also substitute the butter for Coconut oil and make it dairy free. Just so yummy. You can ice it, but it is equally nice un-iced and is also great still warm from the oven!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentLooks great! I'll be making
Looks great! I'll be making this soon.
Just be careful about the fructose in this if you truly have to be 100% fructose free. Recipe says it is but the coconut and beans both contain fructose. Fine for general health, not for those with severe or hereditary fructose intolerance.