Cooking Time: 50 Minutes
Serving Size: 10 Pieces
2 x 400g tin of cannellini beans (drained and rinsed)
100g buckwheat flour
130ml maple syrup
100g coconut oil
2 eggs, plus 2 egg whites
2 tbsp baking powder
1 tsp vanilla extract
160g fresh strawberries, leaves removed and halved
Flaked almonds for the top of the cake
Optional – icing sugar for dusting
Preheat the oven to 180°C.
Line a 20cm round cake tin with parchment paper.
Place the beans, maple syrup and coconut oil in a food processor and blitz until combined and smooth.
Place this bean mixture into a large mixing bowl. Add in the whole eggs, one at a time and whisk with an electric whisk. Then whisk in the egg whites.
Fold in the flour, vanilla essence and baking powder.
Pour the mixture into the cake tin, and arrange the strawberries on the top, cut side facing upwards.
Scatter the flaked almonds over the top and then place in the oven for 45 minutes.
Allow to cool on a wire rack, and dust with the icing sugar (if using).
Serve and enjoy!