My daughters were invited to picnic this past weekend, and they were asked to bring a dessert. Both girls eat a really healthy diet that doesn’t include much sugar, so they decided to make this lovely sugar-free white cake. I think it turned out so beautiful and springy, don’t you? I thinks its beautiful green color and the wildflowers are so fun. It is such a delight to now see the next generation of cooks coming right along and enjoying creating in the kitchen.
And I so wish that you could taste this super delicious, moist, truly delectable cake. It is heavenly! We adapted it a little from one of our favorite cookbooks, Around The Family Table: Food, Fun, and Fellowship by Glenda Groff. I wish that you could taste it before I tell you what the main ingredient is, because you won’t believe me when I tell you that it is…. beans! Yup! Beans right from the can make this cake moist, healthy, and so easy to eat for those who don’t do well with sugar.
I promise that you will never ever ever know that this has beans in it. My girls served it to a bunch of their friends who scarfed it down and complimented them on the tasty cake with absolutely no idea that they were actually eating health food. It tastes just like delicious white wedding cake, light and lovely.
We’ve got Easter and some family birthdays coming up in the next few weeks, and we will definitely be making this wonderful cake again. This recipe is truly a blessing, and I hope you will try it, too. You’ll love it!
Sugar Free White Cake
Ingredients
For the Cake
- 4 1/2 C white navy or cannelloni beans, cooked and drained I use canned
- 5 eggs
- 3/4 C egg whites I use from the carton
- 1/2 C granulated sugar substitute I use Gentle Sweet from trimhealthymama.com
- 1 T vanilla
- 1/4 t stevia I use stevia from trimhealthymama.com
- 1/4 C melted butter
- 1/2 C Greek Yogurt
- 3 T low carb flour I use Baking Blend from trimhealthymama.com or coconut flour
- 1 T baking powder
- 1 1/2 t baking soda
- 2 T Cake Batter Flavoring I found this at Walmart next to the vanilla extract
- 3/4 t salt
For the Frosting
- 1 8 oz package cream cheese I use 1/3 less fat cream cheese
- 1/3 C powdered sugar substitute I use Gentle Sweet from trimhealthymama.com
- 3/4 C Greek Yogurt
- 1 t vanilla
- 1/2 t xanthan gum
- 1 1/2 C whipping cream
Instructions
Make the cake
- Preheat oven to 350°
- Blend all cake ingredients together for at least 5 minutes.
- Line 4 8-inch cake pans with parchment paper and spray thoroughly with non-stick cooking spray.
- Divide batter evenly between the pans, and bake for 20-22 minutes.
- Remove from oven, and allow cakes to cool for 5 minutes before turning out of the pans.
Make the frosting
- Whip cream cheese, sugar substitute, and yogurt together until smooth.
- Add vanilla, xanthan gum, and whipping cream. Whip until fluffy and thickened. Color frosting with a few drops of food coloring of your choice, or leave it white.
Assembly the cake
- Place the cake on a serving platter. Place one cake layer, and then frost it. Repeat with remaining layers of cake and frosting. To decorate, pipe some of the frosting on using a decorators bag and tip or decorate with fresh fruit.
Mochacinno Cake 
Blackberry Cobbler 
French Silk Pie 
Fruit Pizza 
The Best Chocolate Cake 
Chocolate Ice Cream
Happy Easter to you and your family!
At that moment the curtain in the sanctuary of the Temple was torn in two, from top to bottom. The earth shook, rocks split apart, and tombs opened. The bodies of many godly men and women who had died were raised from the dead. They left the cemetery after Jesus’ resurrection, went into the holy city of Jerusalem, and appeared to many people. The Roman officer and the other soldiers at the crucifixion were terrified by the earthquake and all that had happened. They said, “This man truly was the Son of God!”
Matthew 27
