White Bean Bundt Cake Recipe

Looking for an easy White Bean Bundt Cake recipe? Learn how to make White Bean Bundt Cake using healthy ingredients.


Submitted by Amwernz

Makes 16 servings



http://joythebaker.com/2012/03/white-bean-bundt-cake/

Recipe Ingredients for White Bean Bundt Cake

12 serving Flour
3 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt, Table
15.8 oz Great Northern Beans
4 tbsp ICBINB! Light (Soft)
96 tsp Apriva Sweetener
2 large Egg, Whole
2 large Egg, White
1 cup Soymilk Vanilla
1 serving Distilled White Vinegar
1 tbsp Vanilla Extract, Imitation, No Alcohol
1 tsp Almond Extract

Recipe Directions for White Bean Bundt Cake

  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour a bundt pan and set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  3. Add beans to the bowl of a food processor fitted with a blade attachment. Whip until beans are almost to a smooth puree. It?s ok if there are some beans that are not completely pureed. They?ll be well incorporated once they are beaten with the butter and sugar.

  4. In the bowl of an electric stand mixer fitted with a paddle attachment, add butter, sugar, and bean puree. Beat on medium speed until butter and beans are well incorporated, about 3-5 minutes. Beans will break down and create a slightly soupy mixture. Add eggs, one at a time, beating for one minute between each addition. Beat in vanilla and almond (if using).

  5. Slow the mixer to low speed and add half of the dry ingredients. Beat until almost completely incorporated, but several white streaks remain. Add all of the buttermilk. Beat until incorporated. Add the remaining dry ingredients and beat until incorporated. Stop the mixer and remove the bowl. Use a spatula to fold together and make sure all of the wet and dry ingredients are completely incorporated.

  6. Spoon batter into prepared pan. Bake for 40-50 minutes, or until a skewer inserted into the cake come out clean. Try not to over-bake the cake, as it?s dense and can quickly suffer from dryness.

  7. Remove the cake from the oven. Allow to rest in the pan for 20 minutes before inverting onto a wire rack to cool completely.

  8. While cake cools, make the frosting.

  9. Bring 2 inches of water to a boil in a medium saucepan.

  10. In a medium, heat-proof bowl, whisk together egg whites, sugar, salt, and cream of tartar. Place the bowl over the simmering water and whisk until sugar has completely dissolved, about 4 minutes. Mixture will be a foamy white and on it?s way to thickening.

  11. Transfer the warmed egg mixture to the bowl of an electric stand mixer fitted with a whisk attachment. Beat on medium-high speed until whites are thick and glossy, about 4 minutes. Add vanilla extract and almond (if using).

  12. Smooth frosting over cooled cake. Top with toasted coconut.

  13. Cake will last, covered in the refrigerator, for up to 3 days.

Categories

Dessert

Nutrition Facts
Serving Size 138.2g
Amount Per Serving
Calories
123
Calories from Fat
22
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
339mg
14%
Potassium
95mg
3%
Total Carbohydrates
21.8g
7%
Dietary Fiber
4.4g
18%
Sugars
0.6g
Protein
5.9g
Vitamin A 4% Vitamin C 0%
Calcium 8% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B-
  Good points
  • Low in sugar
  • High in dietary fiber
  •   Bad points
  • High in sodium
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