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!