I made a cake.
It was really tasty.
It has a secret.
We had some friends over for dinner the other night, which gave me a great excuse to try something new for dessert.
I'd seen this recipe on Joy the Baker recently and gave it a try, with a few adjustments to accommodate my husband's dairy intolerance. Plus, I don't have a bundt pan so I just did normal boring cake.
The secret?
It's got cannelini beans in it! What? Crazy.
The addition of the beans makes up for some of the butter.... and you totally can't tell.
We ate it all up, then once I was sure everyone enjoyed it, I told them the secret ingredient.
Tasty!
Just the right amount of underdone in the middle.
The icing I used was from the Joy the Baker Cookbook: Vegan chocolate buttercream. I don't usually like icing that much, but this one is amazing, I love it.
So there you go, dairy-free cake with beans and vegan icing.... and so good!
PS. I found this website helpful in figuring out non-dairy substitutes. I used olive oil-based Nuttelex instead of butter, which is less chemical-y than other Margerines.
