Yesterday was my birthday and it has become a tradition for me to make my own birthday cake.  It’s not that nobody offered (my husband and teenager both offered), but I like to experiment and find the healthiest version so I can share it with my clients.  Friends laugh when I tell them I like to make my own birthday cake.  “What is it made of … tofu?”  they say.  Well, no, but I did come up with an interesting alternative.

Over the years, I have found that I feel much better when I stay away from grains and refined sugars.   What are the 2 ingredients in most birthday cakes?  Grains and sugar. So what to do?  It’s time to get creative.  Some healing diets that I have done for myself over the years have used a creative ingredient for the base of a cake – what is it you ask?  White beans!  Who knew that cooked white beans would create a nice texture for cake!  Having said that, this is what I came up with.  Rather than a cake-y texture, it is more of a creamy texture.  Check it out and let us know in the comments below what you think.

Grain Free Birthday Cake

  • 3 cups cooked white beans (1 cup dry beans soaked overnight, rinsed and cooked until soft – skimming the foam as they cook)
  • 6 eggs
  • ½ cup honey (I used ¼)
  • 4 TBL coconut oil
  • 1 TBL vanilla
  • 1/3 cup coconut flour
  • ¼ cup unsweetened cocoa or cacao powder
  • 1 tsp baking soda
  • ½ tsp salt

Place cooked beans in food processor and mix until smooth.  Add remaining ingredients.  Bake at 350° for approximately 40 minutes or until toothpick comes out clean.  If making this as a sheet cake, baking time will be less than a taller cake.



For icing, I used 1/2 cup coconut cream and drizzled a little bit of honey into it (about 1 teaspoon?)  Then I whipped it using my hand mixer.  That added a nice light topping to the cake.  If I had fresh strawberries they definitely would have topped this baby.


The best part?  After eating it I didn’t feel sluggish or bloated!