White Bean Lemon Syrup Sheet Cake with Strawberry Cream Cheese Frosting
White cannellini beans replace butter in this lemon sheet cake creating a beautiful textured cake that’s full of plant-based protein. Drizzle with lemon syrup straight from oven for a simple lemon cake, or ice with strawberry cream cheese frosting for a delicious dessert for a crowd or children’s birthday party.
- White Bean Lemon Syrup Cake
- 1 can Chantal Organics Cannellini Beans
- 225g caster sugar
- 4 eggs
- 2 lemons, zest + juice
- 150ml milk, or plant-based milk if preferred
- 225g Chantal Organics White or Spelt Flour
- 3 tsp baking powder
- 50g caster sugar extra
- 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
Preheat the oven to 180ºC fan bake, and line a 20 x 30cm rectangular cake pan.
Drain and rinse beans then place in food processor with sugar. Blend until smooth.
Add the eggs and blend until just combined.
Add the lemon zest and milk and blend to combine.
Lastly add the flour and baking powder and blend until just combined. Scrape down sides to ensure all flour is mixed in.
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.
Combine lemon juice with extra sugar to make a syrup. Spike top of cake with sharp knife and spoon over lemon syrup.
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.
When cake is fully cool, spread over frosting and decorate with fresh strawberries, freeze dried strawberry dust and lemon zest.
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