Recently we were invited to friends for a Christmas catch-up and when asked what I could bring, there was a request for dessert
But not just any dessert. It needed to be gluten, dairy and nut-free…
and delicious of course (as my reputation was on the line!)
Since I’m always up for a challenge, I immediately started to think what to do
And this is what I came up with…
A sponge made using beans
An ‘icing’ from tofu
And who doesn’t love raspberries 🙂
This is an incredibly delicious, very healthy celebration-style cake that just happens to be gluten, dairy and nut-free
One that even without the need to avoid any of those things, you can still definitely enjoy!
- 2 tins (480 grams) or 3 cups of cooked butter (also known as lima) beans or cannellini beans, drained
- ⅓ cup macadamia or extra virgin olive oil
- 1 cup brown sugar
- 2 teaspoons pure vanilla essence
- 4 eggs
- 3 teaspoons baking powder
- 1⅓ cups desiccated coconut
- Tofu icing
- 300 grams silken firm tofu
- 1 tablespoon coconut flour
- 1-2 tablespoons maple syrup
- 2 teaspoons vanilla essence
- raspberry chia jam (recipe on my site) or other raspberry jam
- 1-2 punnets fresh raspberries
- shredded coconut, for decorating
- Heat oven to 165 degrees, then lightly oil and line the base of 2 x 20cm (8 inch) round cake tins with baking paper
- Place beans in the bowl of a food processor along with the oil, sugar and vanilla
- Blend until the beans are completely smooth and other ingredients well incorporated (this may take a few minutes, but only took about 30 seconds in my thermomix, speed 5)
- Scrape down the sides of the bowl as necessary
- Add the eggs, baking powder and desiccated coconut and blend until combined
- Divide the batter evenly between the two pans and bake in the preheated oven for 30-35 minutes or until when pressed gently on the top, the cake springs back (or until a tooth pick inserted in the centre comes out clean!)
- Allow to cool completely before decorating.
- While the cake is cooking, make the 'icing'
- Place tofu, coconut flour, maple syrup and vanilla in a food processor and blend until smooth.
- Store in the fridge until ready to use.
- To assemble:
- Using a long knife, cut cakes in half horizontally
- Spread the bottom half with jam, and place the top back on
- Place one cake on the serving plate or cake stand and cover the top with ¼ of the tofu icing and sprinkle with raspberries (if using 2 punnets)
- Place the other cake on top, then cover entire cake with tofu icing
- Sprinkle with shredded coconut and decorate the top with remaining raspberries.
- Note: Cake is fine to leave out of the fridge for up to 1 hour and best served at room temperature
- Enjoy 🙂