The Cannellini and Blueberry Cake uses cannellini beans as the base, which are perfect for making muffins too, as they combined with avocado excellently replace eggs and butter due to their texture. It’s a soft and moist cake, delicious with all types of berries, and healthy because it’s rich in proteins and low in saturated fats. In short, a truly delicious cake even though it’s made with non-traditional ingredients, that everyone always loves. Try this delicious cake, not only once it’s completely cooled, because it’s also delightful slightly warm. For some time now, I’ve been experimenting with different ingredients for my recipes, especially to eliminate dairy products to which I am intolerant, with truly excellent results.
For the procedure, I’ve made a short video, available on the pages of Facebook, Instagram, and Pinterest
Here are links to some dairy-free recipes that you should try right away:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz cooked cannellini beans
- 1 cup type 1 flour
- 1 cup ripe avocado
- 3.5 tbsp plant-based milk
- Half packet baking powder
- 6 tbsp brown sugar
- 1 oz barley malt/maple syrup
- 1 cup blueberries
- 1.8 oz chopped almonds
- to taste brown sugar for decorating
How to Prepare the Cannellini and Blueberry Cake
To prepare the Cannellini and Blueberry Cake, organize your workspace with all the ingredients already measured.
This way, you’ll have everything at hand, and your work will certainly be easier and quicker.
Put the cannellini beans in a blender along with the diced avocado, the barley malt, and blend until smooth.
Transfer it to a bowl and add the brown sugar, flour, and sifted baking powder, and mix.
If the mixture turns out too thick, add a little plant-based milk, but don’t overdo it.
Pour everything into a silicone square mold, about 8 inches per side, or in a baking pan lined with parchment paper.
Distribute the blueberries and chopped almonds in the mixture, and finish by sprinkling with brown sugar.
Bake in a preheated oven at 350°F, and bake for about 15 minutes, or until the cake is nicely golden.
Serve your Cannellini and Blueberry Cake, only after removing it from the mold and letting it cool on a wire rack.
Tips, Variations, and Storage
The cake keeps for a few days, but inside a glass airtight container, or in a bread bag.
If you don’t like blueberries, you can always vary with other types of berries, and you can do the same by varying with different nuts.
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