Gluten Free Funfetti Cake
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • Cake:
  • 2 Cups White Beans, drained and rinsed
  • 6 Eggs
  • ½ Cup Organic Cane Sugar
  • ½ Teaspoon Liquid Stevia
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Coconut Oil, melted
  • ⅓ Cup Coconut Flour
  • 1 Teaspoon Baking Soda
  • 1½ Teaspoon Baking Powder
  • Dash of Sea Salt
  • ¼ Cup + 1 Tablespoon Sprinkles
  • Frosting:
  • ½ Cup (1 Stick) Unsalted Butter or Non-Dairy Butter such as Earth Balance, Softened
  • 3 Cups Organic Powdered Sugar
  • Natural Food Coloring (Optional)
  • Sprinkles (Optional)
Instructions
  1. Preheat oven to 325F. Prepare a 9-inch cake pan with a light coating of coconut oil, and parchment paper on the bottom. Set aside. (Can do a two-layer cake if using smaller pans)
  2. In a food processor, combine beans, eggs, sugar, stevia and vanilla. Blend until smooth and well-combined.
  3. Stop the food processor to scrape down the sides and add coconut oil (make sure it's not hot so it doesn't cook the eggs!), coconut flour, baking soda, baking powder and salt. Blend until well combined and a batter forms.
  4. Remove the blade from the food processor and fold in sprinkles.
  5. Transfer batter into pan and smooth into an even layer.
  6. Bake at 325 for 25 - 35 minutes. Baking time can vary, so I recommend baking for 25 minutes then checking every few minutes until done. Toothpick inserted in cake should come out clean.
  7. Remove from oven, and allow to cool completely.
  8. To prepare the frosting, use an electric mixer to whip the butter or non-dairy butter until smooth. Add the first cup of powdered sugar and mix until incorporated. Repeat one cup at a time until a stiff frosting forms. Add food coloring and mix if desired.
  9. When the cake is completely cool, carefully remove from pan and top with an even layer of frosting. Top with additional sprinkles if desired.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/gluten-free-funfetti-cake/