Cannellini Vanilla Sponge Cake with Chocolate Avo Frosting
Contributed By
Honest to Goodness Community
Serves
20.25
Time
45 minutes
A healthy version of vanilla sponge cake and a great way to use cannellini beans! Avocado chocolate frosting is a beautiful, rich and creamy way to top this yummy wholefood cake.
Method
- Preheat the oven to fan 180°C/gasmark 6, then line the bases of two 25cm-diameter cake tins with baking parchment and grease the sides with butter or coconut oil.
- Blend all the ingredients for the frosting together in a food processor until smooth, adding a dash of cold water if needed. taste, adjusting the flavourings to taste, then transfer to a bowl and set aside in the fridge.
- For the cake, add the cannellini beans to the cleaned food processor bowl with the eggs, vanilla extract and maple syrup and blend until smooth. Add the remaining cake ingredients, except the raspberries, and blend to combine.
- Divide the cake batter between the prepared cake tins, spreading out evenly and smoothing the surface. Bake in the oven for 35 minutes until well risen and lightly golden on top. (Check the cakes after 25 minutes and swap the tins between shelves, if necessary, as they will cook at different rates.)
- Remove fromthe oven, transfer to a wire rack and allow to cool completely in the tins before turning out.
- While the cakes are cooling, gently wash the raspberries and dry them carefully using kitchen paper or leave to air dry. (They must be thoroughly dry before adding to the cake)
- Spread half the frosting on one of the cooled sponges, top with the other sponge and spread over the rest of the frosting. Store in the fridge and bring to room temperature to serve. Decorate with the fresh raspberries just before serving.
Ingredients
SPONGE CAKE:
125g organic butter or organic coconut oil, melted (plus a little extra for greasing the tins)
3 x 400g tins organic cannellini beans, drained and rinsed
9 medium organic eggs
1 tbsp vanilla extract
220ml organic maple syrup
5 tsp organic apple cider vinegar or lemon juice
90g organic coconut flour
2½ tsp bicarb soda
¼ tsp Himalayan salt
150g punnet of fresh raspberries to decorate
CHOCOLATE AVO FROSTING:
4 medium ripe avocados
5 tbsp (about 75g) organic coconut oil, melted
8 tbsp organic raw honey (or enough to taste)
10 tbsp organic cocoa powder
1 tbsp vanilla extract
2 tbsp fresh lemon juice
½ tsp of orange extract (not essence)
A pinch of sea salt
BUY INGREDIENTS
-
Organic Maple Syrup 250ml
$10.75...Honest to Goodness Organic Maple Syrup is amber in colour and has a beautiful, rich maple flavour. Made from 100% organic Canadian maple sap with no added preservatives, colours, flavours or...- SKU:
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Organic Coconut Flour 850g
$8.95...Organic coconut flour is made from dehydrated organic coconut flesh. It is a low carbohydrate, high-fibre alternative to wheat flour. Use to make bread, cakes, biscuits, muffins and more!Organic...- SKU:
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Organic Coconut Oil Virgin 1L
$18.95...This organic virgin coconut oil is very heat stable so makes an excellent cooking and frying oil. It has a subtle coconut aroma and adds a very mild pleasant hint of coconut taste to the food...- SKU:
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SPECIAL
Organic Coconut Butter 340g
Now: $9.30Was: $10.95...Organic coconut butter is a nutritious, melt-in-our-mouth spread made from 100% certified organic coconut flesh. Coconut butter is paleo, keto and vegan-friendly with no additives or sweeteners...- SKU:
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Himalayan Rock Salt - Fine 600g
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Organic Cocoa Powder 350g
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Organic Raw Honey - Australian 500g
$12.50...Our very own 100% organic Australian raw honey is as pure and natural as honey can be, packed full of natural goodness! *Unable to ship to WA, NT & Tas*Our very own 100% organic Australian raw honey...- SKU:
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Organic Apple Cider Vinegar 500ml
$7.50...This organic apple cider vinegar is naturally fermented, raw, unfiltered and contains the "mother". Great source of probiotics and live enzymes to promote gut health.This organic apple cider vinegar...- SKU:
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