Gluten-Free Cranberry-Orange Beanie Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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An accidental recipe, resulting from what I like to call, The Great Beanie Brownie Experiment . I prefer fudgy brownies and while this recipe had great flavor, texture and was quite moist for gluten free, the final result was a little too cakey for me to call a brownie. I put some frosting on top, and we enjoyed it as a snack cake! I forgot to add the cranberries into the batter, so I just sprinkled them onto the icing, but I'm posting the recipe here as I had intended it to be made. :) Ingredients:
1 (15 1/2 ounce) can white kidney beans (cannellini beans) |
3 eggs |
3 tablespoons canola oil |
1 teaspoon orange extract |
3/4 cup gluten-free flour |
3 tablespoons dutch-processed cocoa powder |
3/4 cup sugar |
1 teaspoon baking powder |
2 teaspoons ground cinnamon |
1 orange, zest of |
1/2 cup dried cranberries |
2 tablespoons butter |
1 cup powdered sugar |
4 teaspoons fresh orange juice |
1/8 teaspoon orange extract |
Directions:
1. Preheat oven to 350°F and lightly spray 8x 8 baking dish with non-stick cooking spray.
2. Combine first 10 ingredients in a food processor (or blender), until smooth. Stir in cranberries with a spoon.
3. Pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
4. Cool on wire rack.
5. To prepare frosting: In small bowl, beat together butter and powdered sugar. Add the orange juice and extract and beat well to combine. Add milk or more orange juice, a teaspoon at a time, if necessary to get a spreading consistency. Spread over cooled cake, slice and enjoy!
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