Naturally sweetened & Gluten-free White Bean Coconut & Cashew Cake with Cashew frosting

by Lucia
White Bean Coconut & Cashew Cake with Cashew frosting | Healthy Goodies by Lucia

Have you ever imagined a cake without any sugar, flour or butter and yet it’s sweet, moist and delicious? Created as an experiment, but turned into a real and delicious cake. Yes, we speak about this gluten-free, lactose-free and sugar-free White Bean Coconut & Cashew Cake.

This cake has 3 main super-powers. Firstly, there is no sugar or other natural syrups added, it’s only naturally sweetened. I used and combined the sweet taste of dry dates, shredded coconut and cashews. Secondly, it’s lactose-free, there is no butter or other diary products. So instead of butter (normal or even vegan alternative) I used white beans. You would not believe how delicious and easy it is to bake with beans. Thirdly, grain-free. Instead of classic gluten-free flour, I used only shredded coconut and cashew flour.

White Bean Coconut & Cashew Cake with Cashew frosting | Healthy Goodies by Lucia

It was so much fun to create this recipe, I love experimenting with legumes in order to create some super original and nutrient dishes. Beans and chickpea flour are my best friends in the kitchen and they are great substitution to a butter or a classic flour. You can check also my Black bean & Almond brownie, that recipe is just killing all traditional brownies. Otherwise you can try the original and untraditional cheesecake recipe, made from chickpea flour.

Using beans instead of butter is healthier and much more nutrient way of baking. When you want to use them for a cake, it’s important to cook beans without any salt. As an alternative, you can use the ones in a can from supermarket. However, I always prefer the cooked them at home, as I digest them better. In any way, cooked or bought, before adding them into the batter, rinse them very well under running water and let them dry for a few minutes.

White Bean Coconut & Cashew Cake with Cashew frosting | Healthy Goodies by Lucia

This cake is:

  • Gluten-free 
  • Legume-based
  • Grain-free
  • Lactose-free
  • Sugar-free – Naturally sweetened
  • Simple & delicious
  • Nutrient & Healthy
  • Satisfying
  • Great for any occasion

Recipe for this Gluten-free White Bean Coconut & Cashew Cake with Cashew frosting

White Bean Coconut & Cashew Cake with Cashew frosting | Healthy Goodies by Lucia

White Bean Coconut & Cashew Cake with Cashew frosting - Gluten-free & Naturally Sweetened

Have you ever imagined a cake without any sugar, flour or butter and yet it is sweet, moist and delicious? Created as an experiment, and turned into a real and delicious cake. Yes, we speak about this gluten-free, lactose-free and sugar-free White Bean Coconut & Cashew Cake. Recipes Naturally sweetened & Gluten-free White Bean Coconut & Cashew Cake with Cashew frosting European Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 150 g dry pitted dates
  • 200 g cooked white beans (cook them without salt)
  • 200 ml coconut cream
  • 3 eggs - divided into yolks and whites
  • 0,5 cup soy/almond or coconut milk
  • 0,5 cup of coconut oil, at room temperature - liquid consistency
  • 1,5 cup shredded coconut
  • 125 g cashews, grounded or blended into a flour
  • 2 tsp of baking powder
  • pinch of salt

Instructions

Prepare:

  1. Preheat oven for 180 degrees and grease well a baking pan or use a parchment paper.
  2. Rinse well cooked white beans under running water and put aside to let them dry. (You don't want any water in the batter.)
  3. Make cashew flour - put cashews into a food processor or a blender. For a flour consistency, blend for a few seconds only, otherwise it will turn into a cashew butter. Put the cashew flour into a small bowl (you will need empty food processor)

Instructions for the cake:

  1. In the empty food processor or blender, blend together white beans, pitted dates and coconut cream, until a creamy consitency. The cream should be completely smooth. 
  2. Separate eggs into yolks and whites. Put yolks in a big bowl and beat them into a yellow foam by using a hand mixer. 
  3. Add the bean cream, oil and milk and continue beating for other 2 or 3 minutes. Clean the hand mixer after you finish (You will use it again later)
  4. Add shredded coconut, cashew flour and baking powder into the batter by using a big spatula.
  5. In another bowl, using clean hand mixer, beat whites into a white airy foam. You can add a pinch of salt before beating, so the foam will create more easily.
  6. Very gently, by using spatula, incorporate whites foam gently into the batter by using a large spatula – fold from the bottom up to the sides. 
  7. Pour the batter into baking pan and bake in oven for about 25 minutes at 180 degrees. Then, lower the temperature for 165 degrees and bake other 10 minutes. When you see that the top gets too dark, you can lower temperature earlier. At the end, use a wooden stick to understand if the cake is baked.

 

Cashew frosting:

  • soak 125 g of cashews for overnight or put them in the boiling water (off the heat) for 1 hour. After, rinse them under water and put them in a blender.
  • Add 120 ml of coconut cream and 60 ml of rice sirup. (adjust sirup as preffered, I dont like too much sweet, so I used less). 
  • Blend all until a smooth cream, if it's hard to blend, add little bit of coconut milk. 

Notes

Gluten-free, Lactose-free, Sugar-free - naturally sweetened

Let me know if you tried this recipe! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index. 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

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