Week 10 – Tofu and bean cake

Yes, that title is correct. I made a cake from cannellini beans and topped it with tofu icing. What kind of voodoo is this? Well, it’s straight from the pages of Anna Jones ‘A modern way to cook’.

We were having a bake off at work, and I thought I should show my sceptical colleagues that you don’t need a cake laden with butter and sugar to make something that tastes good. So this is a grain-free, gluten-free, refined sugar free and dairy free marvel that is super easy to make. I did use eggs as thought I’d not risk experimenting further with egg replacer or chia seeds. But next time I will and that will make it vegan friendly. I didn’t tell anyone what was in it until afterwards (checking they weren’t allergic to nuts first, didn’t really want anyone going in to anaphylactic shock on my behalf), and no one could quite believe it. Lots of requests for the recipe = winner. Except I didn’t actually win the bake off. But the moral victory was mine.

Top tip! Make sure you line and grease your baking tin properly. You’ll see why…

For the cake: 2 x 400g tins of cannellini beans, 150ml set honey, seeds from a vanilla pod, 4 eggs, 100g ground almonds, 2 tsp gluten-free baking powder (Doves brand is widely available), 100g melted coconut oil, pinch of sea salt.

For the lemon icing: 200g silken tofu 2 tbsp melted coconut oil, juice and zest of 1 lemon, 2 tbsp set honey, 1 tsp orange blossom water (I didn’t have this but Tesco had orange extract which seemed to work ok)

Preheat oven to 190degrees/170 degrees fan/gas mark 5.

  • Blitz the drained beans, honey and vanilla seeds in a food processor until smooth then add the eggs, one at a time, ‘pulsing’ as you do.
  • Pour mix into a bowl and stir in ground almonds, baking powder, melted coconut oil and salt. Don’t worry if batter a bit looser than what you expect.
  • Pour into a prepared tin and bake for 30-40 minutes. Its ready when its golden on top, firm to the touch and a skewer comes out clean.
  • For the icing, just put everything into a blender and blitz until very smooth, scraping down the sides if needed. Will take 3-4 minutes. Transfer to bowl and put in fridge to set while cake cooking and cooling.
  • When cake ready, take out of oven and leave to cool for 5 minutes in the tin.
  • Then take it out of tin and leave to cool completely. It’s at this point I realise the error of my ways and not properly lining and greasing the cake tin, as the cake is stuck. Or at least not coming away cleanly. Panic ensues and I decide just to cut it in to squares and top with the icing. Easier for people to eat that way. Like I’d planned it that way. Honest.

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