cake - Peanut Butter Snickerdoodle Cake

By tinathorn

Ingredients

• wet:
• 1 16oz. 1 16oz. 16oz. can of white cannellini beans, drained
• 1 1 1 small banana (optional)
• 1 1 1 tsp vanilla extract
• 1/3 1/3 1/3 cup peanut butter, salted/creamy
• 1 1 2 cup almond milk + 2 Tbsp
• 3 3 3 Tbsp maple or agave syrup
• 1 1 1 tsp apple cider vinegar
• 1/4 1/4 1/4 cup virgin coconut oil, liquid form/softened
• dry:
• 3 3 3 cups whole wheat flour (or sub w/ another flour or mixture of flours)
• 1 1 1 cup organic sugar
• 1 1 1 Tbsp baking powder
• 1 1 1 tsp salt
• 1 1 1 tsp cinnamon
• 1 1 to tsp chia seeds (optional – helps to bind a bit)

Details

Adapted from babble.com

Preparation

Step 1

Preheat oven to 350 degrees

1. Add all the wet ingredients to a blender or food processor. Blend until smooth. You want the beans to be completely smoothed out and silky. The mixture should be thick yet watery.

2. Combine the dry ingredients in a large mixing bowl. Toss well.

3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer.

4. Grease a 9″ cake dish with coconut oil.

5. Pour the mixture into baking dish.

6. Add a few dashes of cinnamon over top and swirl it into the batter to create a swirled look.

7. Bake at 350 degrees for about 50 minutes – or until the edges firm up and the center cooks through.

9. Allow to cool before slicing.