My latest experiment with using lentils instead of flour. My semi-annual, must-be-fulfilled gingerbread craving did arrive as scheduled, on or about December 1. This little treasure filled the bill without upsetting the apple cart of glycemic balance!
Great Northern Spice Cake
The name comes from this cake’s surprising base: a can of Great Northern Beans, also known as Cannellini Beans. They’re mild and velvety and perfect for mimicking a vanilla or spice cake – unlike the black bean – which lends itself to a dense chocolate cake.
My way of eating these days is sugar-free so I use Stevia as the sweetener for this dessert. You’re free to use something else, such as sugar in the raw, agave, or coconut palm sugar. I’m discovering that because the nature of lentils is dense and wet, bean-based cakes and breads take longer to bake than their flour-based counterparts. You definitely want this to pass the toothpick test, but without over-baking. Check the cake after 30 minutes. If it’s not done, return to the oven and check in five-minute increments.
Makes 1 round cake layer
1 can Great Northern Beans, drained
2 eggs, room temperature
2 Tbs. coconut oil (note: it’s normal for coconut oil to be solid at room temperature, except in warm-weather months)
25 drops of Stevia (or 1/3 c. agave, sugar, or coconut palm sugar or nectar)
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. pumpkin pie spice
2 tsp. allspice or cloves
Preheat oven to 350
Process all ingredients in a food processor until thoroughly blended and beans are liquified, scraping sides of the food processor if necessary. The texture should be similar to pancake batter, perhaps a bit thicker. Coat a round cake pan with cooking spray thoroughly and pour batter into pan. Bake for 30 minutes before doing a toothpick. Continue to bake in five-minute increments as needed.
Let cool to just warm or room temperature. Serve with coconut or almond milk-based ice cream or coconut whipped cream.