White bean vanilla cake

4:35 AM

Remember my obsessison with beans and baking? Remember the chocolate  brownies I made with red beans? Maybe we shouldn't remember. Let's forget that one because this time I made it right. Only in vanilla. And a cake. So not the same but the point is that this time it turned out perfectly and I can't wait for you guys to try it!

I know there are quite a few recipes out on pi teret using beans. Heck, even Martha Stewart's sight has a vanilla white bean cake. I tried it. It was ok. I like this one better. That's probably pride talking since I modified this recipe in the way I wanted it. 

One note: using beans in place of butter makes the cake a bit heavier. You could play with using just egg whites to make it lighter. I don't like doing that because I hate throwing away the yolks. Give me a recipe with just egg yolks and I will try it!

But until that time I will continue on with this cake recipe. I took the original recipe from Cinnamon Spice and Everything Nice. She has lots of awesome recipes and I highly recommend you try some. Who wouldn't love someone with over twenty versions of chili? Or is that the Wisconsinite in me talking?

Anyway, this is my version of the recipe. 

1/4 cup butter, softened
1/2 cup white bean puree (open a can, rinse them, then puree them with a blender. Add a bit of water to make it a smooth blend)
3 eggs
1 tsp vanilla extract
1 cup sugar
2 1/4 cups flour (I use bakers wheat)
2 tbsp ground flax seeds (optional)
3 1/2 tsp baing powder
1 tsp salt
1 cup milk (dairy or non)

Theoretically you can dump all the ingredients into the bowl and stir, but I prefer to mix them in the order that I wrote the recipe. And I like to mix the dry ingredients together separately just to make sure a clump of salt doesn't end up in one piece of cake! Make sure your oven is preheated to 375F. Butter and for the pan of your choice and pop into the hot oven. I made a nine inch round and it was done about 20 minutes later, but every oven is different so check on it!

My frosting is a classic buttercream frosting and I overlooked my resolution not to buy anything with hydrogenated oils in it and added the sprinkles. Cause sometimes it's more important to be joyful. It was a good choice too because the girls ended their first week of school with exhausted melt downs. But a bit of cake cheered them right up!

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