Dessert

White Bean Lemon Bundt Cake is for Dessert.

White Bean Lemon Bundt Cake takes 30 minutes to prepare.

White Bean Lemon Bundt Cake takes 50 minutes to cook.

White Bean Lemon Bundt Cake makes 18 servings.

The ingredients for White Bean Lemon Bundt Cake are:

1 - 19 oz can (2 cups) white kidney beans
5 egg whites
4 egg yolks
1/4 cup coconut melted and cooled
1/4 cup lemon juice (juiced from two lemons)
1 cup 1% milk
1 cup quinoa flour
1 cup organic cane sugar
1 tbsp Baking Powder
1 tsp baking soda
1/4 tsp sea salt
1/4 cup stevia
1 tbsp vanilla extract
1 tsp almond extract
zest from two lemons
1/4 tsp cream of tartar

Here is how you make White Bean Lemon Bundt Cake:

In a food processor, blend beans, egg yolks, coconut oil & lemon juiceMix lemon zest with sugar. Add flour, baking powder, baking soda and salt to sugarAdd flour/sugar mixture to food processor.Add milk to food processorIn mixer whip egg whites until foamy, add 1/4 cup stevia and then add pinch cream of tartar, vanilla and almond extract. continue whipping until eggs whites are firm and shiny, Gently fold bean mixture into eggs -- do not beat, as you want to keep the mixture light and fluffy.Pour the batter into a prepared (non-stick cooking spray) and bake at 350 F for about 40-45 minutes or until a toothpick come out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out on the rack to cool completely.Serving Size: Makes 18 1 inch piecesNumber of Servings: 18Recipe submitted by SparkPeople user WATERFORDGROUP.

The nutritional information for White Bean Lemon Bundt Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 156.6

• Total Fat: 4.8 g
• Cholesterol: 47.7 mg
• Sodium: 104.1 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.5 g
• Protein: 4.8 g

The dietary needs meet for White Bean Lemon Bundt Cake is Gluten Free