These babies are flourless, gluten, dairy and refined sugar free! These are get down good cupcakes for the heart. They are made out of white beans, seriously! The best part about these cakes is that they are totally budget-friendly, they are easy to make and you will feel great while you are eating them AND after!
1 cup of left over white beans OR 1-15 ounce can of unseasoned EDEN white beans-in a BPA free can
(Eden is the only bean company to use BPA free cans and kombu sea veggies which add trace minerals and selenium – a major ingredient that fights cancer and boosts the immune system!)
5 large eggs
1 tablespoon pure vanilla extract or one whole vanilla bean
1/2 teaspoon sea salt
4 tablespoons of earth balance butter (organic soy free ) or unrefined coconut oil ( or a mix of the two is what I do, that way you don’t get so much of a coconut taste )
1/2 cup brown rice syrup or honey
6 tablespoons unsweetened cocoa powder or organic baking cacao can be added to turn them “chocolate” or keep them “vanilla” by omitting this ingredient
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
Preheat oven to 325. Drain and rinse beans in a strainer. Shake off excess water or pat dry with paper towels. Place beans, 3 of the eggs, vanilla, and salt into blender or food processor. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder (if making chocolate option), baking soda, and baking powder and set aside. Beat butter and/or oil with sweetener until light and fluffy with a hand-mixer and add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix with hand-mixer. Finally, stir in dry baking soda and powder mixture and beat the batter on high for one minute, until smooth. Pour into cupcake tins almost to the top and bake for 25-30 minutes. Frost them with COCONUT WHIPPED CREAM! See recipe below. Also, for BEST flavor, let cupcakes sit over night before frosting. These cakes will not have a hint of beaniness after letting it sit for eight hours. Try them and let me know what you think!
Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill.
An additional plus is that whipped coconut cream does not break down the way dairy does. This whipped cream can be covered and stored for up to a few days without separation taking place. That alone makes it a better option in my book!
- 1 Can Coconut Milk (14 ounces)
- 2 Tbs Organic Powdered Sugar
- 1/2 tsp Vanilla
Whatcha’ Can Add:
- 1 tsp Matcha or
- 1 Tbs Cocoa Powder or
- 2 Tbs Pomegranate juice
- Set can of coconut milk and mixing bowl in the fridge overnight
- Set beaters in freezer for a few minutes before you begin
- Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
- Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
- Mix in powdered sugar and/or any other flavoring
- Use right away or cover and keep in the refrigerator for up to 3 days