What a delicious cake. After the first day, (if there is any left that is) pop it in the fridge. It will stay fresh alot longer this way.
Ingredients
WET INGREDIENTS
1 can Cannellini beans – thoroughly washed
½ cup Agave Nectar
3 Eggs
1 Tbs Vanilla Extract
3 Tbs Lemon Juice
1 Tbs Lemon Zest
1 Tbs Filtered Water
3½ Tbs Coconut Oil
DRY INGREDIENTS
½ cup Desiccated Coconut
1½ cups Almond flour
3 Tbs Psyllium Husk
½ tsp Sea Salt
1 tsp Baking Soda
¼ tsp Stevia
ICING
1 cup raw Cashews – soaked for 1hour
3 Tbs Agave
1 tsp Vanilla Extract
1 Tbs Lemon Juice
3 Tbs Filtered Water
Instructions
Preheat the oven to 175degres Celsius.
Blend all the ‘Wet Ingredients’ with food processor.
In a large bowl, whisk all the ‘Dry ingredients’.
Pour the wet into the dry ingredients, combine well. Pour into a bread tin.
Bake for 30min on 175 degrees Celsius then 150 degrees Celsius for a further 10-15min or until knife comes out dry.
All to cool completely.
Meanwhile blend all the ‘Icing’ ingredients in a food processor and transfer to a small bowl, cover with cling film and place in the fridge to harden.
Once the cake has completely cooled, spread the icing all over the cake and the sides.
Serve and Enjoy!