Luscious Lemon Cake
White cannellini beans replace butter in this luscious lemon sheet cake, creating a beautifully textured bake with a boost of plant‑based protein. Drizzle with tangy lemon syrup straight from the oven for a simple treat, or finish with strawberry cream cheese frosting for a crowd‑pleasing dessert that’s perfect for parties.
Ingredients
- Lemon Cake
1 can Chantal Organics Cannellini Beans - 225g caster sugar
- 4 eggs
- 2 lemons, zest + juice
- 150ml milk or plant-based milk of choice
- 225g white flour
- 3 tsp baking powder
- 50g additional caster sugar
- Strawberry Cream Cheese Frosting
- 125g cream cheese or vegan cream cheese
- 65g butter or dairy-free alternative
- 50g fresh or frozen strawberries
- 1 Tbsp lemon juice
- 750g icing sugar
- Decorations (optional)
- Fresh strawberries to decorate
- Freeze dried strawberries
- Lemon zest
instructions
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Step 1.
Preheat the oven to 180ºC fan bake, and line a 20 x 30cm rectangular cake pan.
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Step 2.
Drain and rinse beans then place in food processor with sugar. Blend until smooth.
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Step 3.
Add the eggs and blend until just combined.
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Step 4.
Add the lemon zest and milk and blend to combine.
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Step 5.
Lastly add the flour and baking powder and blend until just combined. Scrape down sides to ensure all flour is mixed in.
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Step 6.
Pour mix into prepared pan, place in centre of oven and bake for 20 minutes or until a skewer comes out clean. Remove from oven and place on rack to cool.
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Step 7.
Combine lemon juice with extra sugar to make a syrup. Spike top of cake with sharp knife and spoon over lemon syrup.
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Step 8.
While cake is cooling make the frosting by placing all the ingredients into a food processor and blending until smooth. Adjust to desired consistency by either adding more lemon juice to thin, or more icing sugar to thicken.
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Step 9.
When cake is fully cool, spread over frosting and decorate with fresh strawberries, freeze dried strawberry dust and lemon zest.
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Chantal Organics Products used
