This cake is fabulous served as seen;
or covered in gluten-free fudge frosting for the perfect party cake!
Ingredients for Vanilla Cake:
2 large eggs
1/2 cup packed sugar in the raw
1/2 cup of pureed Great Northern beans
1 teaspoon vanilla extract
1-1/4 cups ground oats (GF)
1/2 teaspoon baking powder
1/4 teaspoon salt
Ingredients for Dark Chocolate Ripple:
3 tablespoons of coconut oil, melted
1 1/2 tablespoons of dark chocolate cocoa powder
3 tablespoons sugar in the raw
Directions:
Preheat your oven for 325 degrees F. Line the bottom of an 8inx8in pan with a square of parchment paper.
Drain and rinse 1/2 cup (about 1/2 can) of Great Northern beans, rinse them until all bubbles disappear. Using your food processor grind your oats until they make a fine powder. Pour into a mixing bowl and set aside.
Pour your rinsed beans, eggs, vanilla into the food processor and puree until a smooth cream forms. Now add in your sugar, baking powder, and salt. Puree for about 30 seconds or until well mixed. Add the bean mixture to your ground oats and stir with a spatula. This is your gluten-free vanilla cake batter. Pour your cake batter into the prepared baking pan and let sit while you make your dark chocolate fudge sauce.
Over medium low heat, begin melting your coconut oil in a small sauce pan. When nearly melted, add in the sugar and stir until the oil melts and both ingredients are combined. Now add in the dark cocoa powder, and stir continuously until all the ingredients form a smooth dark brown liquid.
Remove from heat. Using a large serving spoon, spoon the dark chocolate fudge sauce across the top of the vanilla cake batter in 1/2 inch ribbons. Take a cool, clean butter knife and pull through the cake batter and sauce to create lovely chocolate ribbons that will look attractive once the cake is baked.
Place in the oven and allow to bake for about 18 mins. When a toothpick comes out of the vanilla cake clean, it is done.
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