Enjoy this perfectly light cake from the Good For Your Gut cookbook midday with a cup of tea or alongside your morning coffee.
What you need:
Coconut oil or olive oil, for greasing pan
Zest and juice of 2 lemons
1 (14-ounce) can white beans, rinsed and drained
⅔ cup maple syrup
½ cup olive oil
2 tablespoons unsweetened vegan milk
1 tablespoon vanilla extract
¼ teaspoon almond extract
2½ cups almond flour
½ cup gluten-free flour
¼ cup ground flaxseed
2 teaspoons baking powder
½ teaspoon salt
What you do:
1. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with oil. Line bottom of pan with a circle of parchment paper.
2. Into a high-speed blender, add lemon zest, lemon juice, white beans, maple syrup, olive oil, milk, vanilla extract, and almond extract. Purée until smooth, about 1 to 2 minutes.
3. In a large bowl, whisk almond flour, gluten-free flour, flaxseed, baking powder, and salt. Add wet ingredients to dry, and stir to blend. Pour into prepared cake pan and smooth top. Bake 45 minutes, or until cake is lightly golden on top and a butter knife inserted into center of cake comes out clean.
4. Remove from oven, and let cool for 10 minutes. Invert pan over a plate and tap bottom to dislodge. Transfer to a rack to cool completely before slicing. Store loosely covered on counter for up to 4 days.