This coffee cake is truly delicious! It is the consistency of pound cake and the flavor is fresh and delightful! This recipe is adapted from the Grain Free Coffee Cake recipe from The Spunky Coconut blog. You can see the link to the original recipe here. The original recipe is also, amazing!
2 cups cooked organic white beans (I used navy beans)
6 large organic eggs
1/3 cup organic honey
2 tbsp melted ghee
1 tbsp lemon infused olive oil
2 tbsp melted coconut oil
1 tbsp lemon extract
Juice of ½ an organic lemon
1/3 cup coconut flour
¼ organic blonde cane sugar
1-1/2 tsp baking powder
¾ tsp baking soda
½ tsp sea salt
2 tbsp organic poppy seeds
Finely grated zest from 2 organic lemons
Preheat oven to 325 degrees. Grease an 8×8 coffee cake pan or a low 10 inch tube pan (this is what I used) with coconut oil and set aside.
First, blend all the wet ingredients in a vitamix or high powered blender. Next, add dry ingredients and blend. It gets very thick at this point so you might need to use a tamper or an immersion blender to blend completely. Then fold in poppy seeds and lemon zest and combine well.
Pour the batter into the prepared pan and distribute evenly. Bake for 35-40 minutes until golden brown and toothpick comes out clean.
Mix in fresh blueberries
Create a glaze with 1/2 cup of confectioners sugar and 2-3 teaspoons of lemon juice and sprinkle coconut flakes or lemon zest on the top.