Hemsley & Hemsley - Cannellini Vanilla Sponge Cake with Avo Frosting
Recipe
- Category
- Desserts, Guest Recipes
Description
Great gluten, grain and refined sugar free guest recipe from Hemsley and Hemsley. This is certainly a treat or a great celebration/birthday cake but there’s no skimping on nutrition. With the sponge made from coconut flour and cannellini beans this cake is high in fibre and protein, which is great for maintaining digestive health, lowering cholesterol and regulating blood sugar levels. The frosting is made predominantly from avocado’s which are teeming with beneficial fats which may support joint health, improve fertility and help lower blood pressure. Not what you’d expect from eating cake!
Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper Prep time: 20 minutes Cook time: 35 minutes Serves: 25-30
Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper Prep time: 20 minutes Cook time: 35 minutes Serves: 25-30
Ingredients
- For the cake
- 125g butter/coconut oil, melted, plus extra for greasing
- 3 x 400g tins of cannellini beans, drained and rinsed
- 9 medium eggs
- 1 tbsp. vanilla extract
- 220ml maple syrup
- 5 tsp. apple cider vinegar/lemon juice
- 90g coconut flour
- 2½ tsp. bicarbonate of soda
- ¼ tsp. sea salt
- 150g punnet of fresh raspberries, to decorate For the chocolate avo Frosting
- 4 medium ripe avocados
- 75g coconut oil, melted
- 8 tbsp. raw honey (to taste)
- 10 tbsp. cocoa powder
- 1 tbsp. vanilla extract
- 2 tbsp. lemon juice
- ½ tsp. orange extract (not essence)
- A pinch of sea salt
Method
- Preheat the oven to fan 180°C/Gas mark 6, then line the bases of two 25cm-diameter cake tins with baking parchment and grease the sides with butter/coconut oil.
- Blend all the ingredients for the frosting together in a food processor until smooth, adding a dash of cold water if needed. Taste, adjusting the flavourings to taste, then transfer to a bowl and set aside in the fridge.
- For the cake, add the cannellini beans to the cleaned food processor bowl with the eggs, vanilla extract and maple syrup and blend until smooth. Add the remaining cake ingredients, except the raspberries, and blend to combine.
- Divide the cake batter between the prepared cake tins, spreading out evenly and smoothing the surface. Bake in the oven for 35 minutes until well risen and lightly golden on top. (Check the cakes after 25 minutes and swap the tins between shelves, if necessary, as they will cook at different rates.)
- Remove from the oven, transfer to a wire rack and allow to cool completely in the tins before turning out.
- While the cakes are cooling, gently wash the raspberries and dry them carefully using kitchen paper or leave to air dry.
- Spread half the frosting on one of the cooled sponges, top with the other sponge and spread over the rest of the frosting. Store in the fridge and bring to room temperature to serve. Decorate with the fresh raspberries just before serving.
Enjoy!
