​Recipe by Juanita Miller - Nutritionist, Health Educator, & Author from www.juanitamiller.ca
Makes one 9x9 square cake (or two smaller rounds).
 
Announce that spring is here with fresh flowers and strawberries! This delightful cake is rich in protein and low in allergens. It perfectly decorates an afternoon tea and shines at a rustic, country wedding - providing beauty for your eyes and your taste buds!
 
It’s so simple to make - in fact, it can be mixed in your blender! And get this, it’s Gluten-Free, Grain-Free, Dairy-Free, Nut Free, and Refined Sugar-Free! You’ll be surprised at how tasty it is.
 
Ingredients:

• 6 Eggs (free range, organically grown)
• 1 can of White Beans (398 ml or roughly 2 Cups) (*see note)
• 1/3 Cup Coconut Flour
• 1/3 Cup Honey
• ¼ Cup Coconut Oil
• 1 Tbsp. Vanilla
• ½ tsp Sea Salt
• ½ tsp Baking Soda
• ¼ tsp Stevia Powder
• 1 tsp Lemon Juice

 
Instructions:
1.Using a high-powered blender, whip the eggs. (Or whip by hand in a large bowl). Add the remaining ingredients and blend until smooth. Pour into a greased cakepan.
2.Bake at 325°F until a fork comes out clean - approximately 30 min (or 25 for two smaller rounds).
3.Cool before decorating. Top with Coconut Whipped Cream, Strawberries, and pretty flowers.
 
 
Notes:
* Make your own beans - they taste even better! Soak 2/3 Cup of beans overnight, rinse well, and cook according to the instructions on the package. Butter Beans or White Navy Beans taste the best.