Lemon White Bean Cake with Pistachio Lemon Topping (Flourless)

O.M.G. this cake is delectable! It's light, refreshing, moist, and incredibly flavorful. This may very well be the best cake I've ever made!

 

After having so much success baking with black beans, I wanted to try baking with white beans. I searched the internet, but could not find any flourless white bean cake recipes. I took a chance and created my own white bean cake recipe. And, my first attempt was beyond successful!

The lemon flavor does an excellent job of masking the bean flavor. I let the cake sit overnight before frosting and serving, and there was not a single hint of bean flavor. Not only is the flavor delicious, but the texture is perfect - spongy and very moist.

Mike calls this recipe my "most amazing lemon cake!" He really thinks I'm "on to something" and insists that I should sell this recipe. And, he wants half of the profits since the lemon flavor was partly his idea! :) When Mike starts talking about making money with gluten-free recipes, I know without a doubt that this recipe is phenomenal and As Good As Gluten!

Lemon White Bean Cake with Pistachio Lemon Topping
Cake Ingredients:
·2 cups cooked white beans (I soaked ½ cup of dried Great Northern Beans overnight, cooked them the next day, and allowed them to cool completely before pureeing.)
·3 eggs, separated
·2 TBS applesauce
·1 TBS pure vanilla
·2 TBS fresh lemon juice
·Pinch of sea salt
·6 TBS butter, softened
·¾ cup sugar
·1 TBS potato starch
·1½ TBS lemon zest
·1 tsp double acting baking powder
·½ tsp baking soda
Topping Ingredients:
·1 container fat-free whipped topping, thawed
·1 TBS fresh lemon juice
·1 TBS lemon zest
·1 oz. pistachios, chopped in a food processor

Directions:
Preheat oven to 350˚. Line the bottom of a 9” cake pan with a parchment paper round and grease pan with butter. In a blender, puree white beans, egg yolks, applesauce, vanilla, lemon juice, and sea salt until completely smooth. In a separate bowl, beat egg whites until fluffy and soft peaks begin to form. In a large mixing bowl, beat butter and sugar until light and fluffy. Add bean puree to butter mixture and mix well. Stir in potato starch, lemon zest, baking powder, and baking soda. Beat on medium speed until all ingredients are completely combined. Fold in egg whites by hand until just combined.

Pour batter into prepared pan, smooth out the top, and bake for 35-40 minutes. Cake is finished when the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes and then remove.

When the cake is completely cool, prepare frosting by mixing one container of thawed whipped topping with lemon juice and lemon zest. Frost cake and then top with chopped pistachios.

I've also shared this recipe on: Slightly Indulgent Tuesday, Go Ahead Honey, It's Gluten Free, This Week's Craving