Gluten-Free Cranberry-Orange Beanie Cake
photo by Tinkerbell
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 439.41 g can white kidney beans (cannellini beans)
- 3 eggs
- 44.37 ml canola oil
- 4.92 ml orange extract
- 177.44 ml gluten-free flour
- 44.37 ml Dutch-processed cocoa powder
- 177.44 ml sugar
- 4.92 ml baking powder
- 9.85 ml ground cinnamon
- 1 orange, zest of
- 118.29 ml dried cranberries
-
Frosting
- 29.58 ml butter
- 236.59 ml powdered sugar
- 19.71 ml fresh orange juice
- 0.61 ml orange extract
directions
- Preheat oven to 350°F and lightly spray 8x 8 baking dish with non-stick cooking spray.
- Combine first 10 ingredients in a food processor (or blender), until smooth. Stir in cranberries with a spoon.
- Pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
- 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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RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.