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Author Notes: Made with cannellini beans, these cakes are grain and wheat free. Sweet coconut cakes with a vegan lemon curd top to temp any cake lover. —The Goodness Exchange
- 400 milliliters Cannellini Beans can, rinsed well
- 2 Flax Eggs or eggs
- 1/2 cup desiccated coconut
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 1 cup almond milk
- 3 juice of lemons
- 5 teaspoons cornflour
- 1 teaspoon vanilla
- 1 1/2 teaspoons baling powder
- In a saucepan, without heat, whisk together the almond milk, lemon juice, zest and maple syrup to combine.
- On a low to medium heat, heat mixture and one spoon at a time add the cornflour, whisking as you go. Whisk until thick and coats a spoon.
- Remove from heat and stir in vanilla.
- Allow to cool before refrigerating.
- Pre-heat oven to 175 degrees C.
- Line muffin/cupcake pan with liners – either 6 moulds for full-size cup cakes or 12 for a smaller variety.
- Starting with the flax egg (or egg) add flax egg, cannellini beans, coconut, coconut oil, baking powder, coconut sugar, salt and vanilla to a food processor and blitz for 30 seconds until the batter is smooth.
- Divide the batter in to the cake moulds and bake in the oven for 25 minutes.
- Remove from oven and allow to cool
- When the cakes are cold, pipe thickened curd on to the top and serve.