🍰 Flourless Maple Cake With Maple Icing Recipe - Keep Calm Bake On
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- Опубликовано: 10 июл 2024
- 🍰 Flourless Maple Cake With Maple Icing. This is a no flour cake recipe, that uses beans and nuts instead. Just like the Black Bean Brownies recipes this cake is a gluten free cake recipe, a flourless cake recipe suitable for people with a gluten intolerance. So if you are searching for cake recipes without flour; this may be the one for you.
Ingredients
Cake:
2 - 540 mL (19 oz) cans white beans, drained and rinsed
125 mL (½ cup) maple syrup
5 mL (1 tsp) pure vanilla extract
4 eggs
125g (3.5 oz) finely ground almonds
10 mL (2 tsp) baking powder
100g (100 mL) melted butter*, or other fat
Pinch of coarse salt
*instead of butter, you could use coconut oil or veg shortening
Method:
Preheat the oven to 190ºC (375°F).
Grease and line an 8" springform cake pan.
In a food processor, purée the beans, maple, and vanilla until smooth.
With the processor running; add the eggs one by one.
Transfer the bean mix into a bowl; add the almonds, baking powder, butter, and salt.
Mix to combine.
Transfer the batter into the pan and bake for 30 to 40 minutes, or until a tester comes out clean.
Let the cake cool a few minutes in the pan, then release and let cool completely on a rack.
Top with icing when fully cooled.
Maple Cream Cheese Icing
Ingredients:
115g (4 oz) cream cheese, room temperature
30 mL (2 Tbsp) butter, room temperature
30 mL (2 Tbsp) pure maple syrup
5 mL (1 tsp) pure vanilla extract
125 mL (½ cup) icing sugar
Method:
Beat cream cheese and butter in large bowl until smooth.
Add maple syrup, and vanilla; beat until smooth.
Add just enough icing sugar to reach your desired stiffness.
**This was a very tasty cake - when eaten cold from the fridge. When served at room temp, the texture changed a bit and it was less inviting.
0:00 Welcome to Flourless Maple Cake With Maple Icing Recipe
0:30 Recipe development idea - Black Bean Brownies
0:45 Flourless Maple Cake With Maple Icing Recipe Ingredients
1:24 getting the maple syrup and pouring it
2:30 Pureé the beans
2:36 Add the eggs to the food processor
3:27 mixing in the almonds
4:43 Pour batter into pan and bake
5:02 Making the Maple Icing Recipe
5:52 Icing the flourless gluten free cake
5:58 Tasting Flourless Maple Cake With Maple Icing Recipe
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Хобби
Thanks for watching Everyone! *Have you found flour yet?* The full recipe is in teh description.
I'm not quite sure why people can't find flour.
The grain silos have been full to overflowing since China stopped buying US products with trump's trade war.
I have a friend who works at a flour mill on the Mississippi in Minnesota.
He's been working 6 days a week since this started.
It's pretty safe for him since respirators are standard PPE in the mill.
Of course there is always that slim threat of an explosion.
It has to be a shipping problem somewhere in the system + the run of panic buying a few weeks ago.
Hello, greetings from Algeria, we were under flour panic buying last month, but now it's quite available, i love you.
Arva Mills has lots of flour! Check your local mills!! Time to start supporting local farmers and growers again :)
@Amy Robert I hear what you are saying - Arva has great flour, I've used it and like it. But it's at least 5x the price + shipping; not practical for many people. Especially right now, with so many unemployed or under employed.
Point is moot since they are also completely sold out according to their website and phone message.
Glen my Canadian friend I really appreciate your enormous maple syrup jug. Feels like home to me!
We have some friends here in NY who make syrup, and they give us two of those a year.
And some canadian friends in my curling club have been known to bring some shine down from canada made with syrup. They told me that way up north everywhere there's a sugar shack making syrup, there's another shack making shine.
I'm Celiac so this is definitely on my list of things to try.
In fact I'll be right up to try a slice. Just leave it outside the door for me.
Glen and Jules, THANK YOU for all your great videos. They are really fun and I love how real you are! I am close to your age, (29 x.1.9) 😛. I have been a home cook for 35 years trying to feed my family whole food meals that are not just nutritious but tastey. I have so much fun watching you substitute, eye ball, switch up and change things that I just cant look away. Im recovering from covid, (going on 13 months) and your videos make me feel like Im in the kitchen with friends. Thank you for brightening up a really tough year.
As a Canadian I approve of this dessert. I put Maple Syrup on everything.
Chef May I: Same here in Michigan. What kind of monster does not love maple?!?
Is your maple jar as big as Glen’s? I feel like that would cost over £100 in Britain
@@bulman07 lol...about the same in Canada--that's the dream jug
Chef May I ---> If you like Maple Syrup & Tea, try
www.murchies.com/store/fine-tea/format/tea-bags/canada-150-tb.html
Enchiladas or tacos?
Was thinking if you used a good molasses you could add cinnamon, ginger and some other spices and have a spice cake. Could then put either a lemon sauce or caramel sauce on top
Spice cake? LET'S NOT RUIN IT.
Next you'll be wanting a Xmas fruit cake.
10 am on a Tuesday Glen!
Ah, You’re a good bean!
I really want my own jug of maple syrup. 😋🍁
www.ontariomaple.com/about-omspa
My favorite part of your videos is your wife tasting things at the end.
OMG Canadians have the Maple Syrup hook up! I'd drink that straight from that moonshine jug without a shred of guilt! 😂
FYI: Y'all are keeping me going. These practical timely cooking techniques (I'm not going to call them recipes because they are MUCH more useful than that) have given me so many good ideas about what to do with some of my food supply prep. Human win!
I would make it with pecans. Maple pecan is such a great combo!
I've been obsessed with your channel since the pandemic started! So many great recipes that I'm able to make now.
Home baking from scratch, is being given a try,. The Grocery Store by me, has lots of cake mixes on the shelf, not a lot of flour choices.
I think I would also add some maple extract to amp up the maple flavor. I use it in my morning oatmeal and works great with a tiny bit of sugar.
Of course a Canadian would have a giant jug of maple syrup in his fridge lol
Glenn is my "I hate coconut" bro.
My daughter doesn't like coconut either. I don't like fried okra, zucchini or eggplant so I guess that makes us even.
Nice recipe Glenn. I've been keto for 2+ years and regular coconut oil is to much, but if you get the refined coconut oil, it is flavourless and scentless.
The whole point of keto is to eat clean, real, unrefined food, you might as well just use refined vegetable oil then. It's cheaper
You can also use avocado oil; I used it in brownies the other day and it didn't affect the flavor.
Thank you Glen for all of these videos and encouraging us through this!!
Is there anything more Canadian than pulling a gigantic hooch-jug of maple syrup out of the fridge? I love how casually you do that Glen. I LOVE this channel!
Yep...making this on the weekend for sure but i mught add a coffee flavouring and walnut flour!
May I present to you Ser Glen of the House Cornicopia. Whose sigil consists of a 40 pound bag of flour and a gallon jug of maple syrup.
I love Glen's definition of one teaspoon of vanilla, a dash of sugar or any spice.
Yum, thank you.
that is amazing i might have to try it
This is awesome 👏🏽 innovation! Thank you Glen 👍🏼👍🏼
Love it.
Cool.
Thanks. 👏
Omg I love that you have a jug of maple syrup ❤️❤️
I definitely want to make this cake. Thank you so much for this recipe.
I would try this as soon as I'm finished with my carrot cake I just made yesterday. Lol
I love yalls channel!
I adore Maple! 🌸🌸🌸🥰 this is wonderful 🎉
Lol stop defending something that doesn’t need defending 😂😂
She is so sassy.
This sounds good!
Cool thank you for making this video
I love making the recipes you share. This one will be a leap of faith .
Amazing! I actually have a bean-centric cook book that has some bean-based cakes, but I've never given them a shot because I was afraid they'd be too mealy or something. This video had totally given me the confidence to give those recipes a shot. Thanks again, Glen and friends, for another brilliant video.
Beans and syrup...mmmmmm😋
So much easier to find beans than flour! lol. Thank you for posting this. Will give it a try.
That looks delicious - and I'm quite jealous of that maple syrup reservoir....
I will have to try this. Thank you. God's abundant blessings and protection on you and your family and friends
💜😎
I am new to this channel and LOVE it. Cheers to all the great recipes!
Any bean and any nut. Jelly beans and corn nuts - got it.
Wow! Very cool! I bet this would be good for people who are allergic to flour. I’ve got to make this. Thank you!
Thank you for this recipe. I tried it and added some almond extract in the cake as well as the icing. Fabulous!
YUM!!!
Made it with red kidney beans and it turned out great! And a fun color.
Well... Looks like I'm going to do this one!
Thank you for this recipe! I must be gluten and dairy free. I like that this recipe is so adaptable to dietary preferences and what may be in the pantry. It's also excellent that the cake is probably quite healthy. Also impressed by the huge jug of maple syrup. I plan to do some of my obligatory binge-watching during our "shelter in place" viewing your videos. Cheers!
A cake from beans thats a new one for me thanks!
Glen we really like your channel and good on you for respectful quarantine recipes. Thia cake was way to sweet beans for our taste. We are going to try reducing the beans by half double the baking powder and almond flour and see if that lightens it up. Keep up the good work. !
gonna try with organic soybeans. TY for this cake🍰
Definitely going to try this. Wheat allergy here and missing cake in my life.
I tried this and it is surprisingly very good! Could be a good base for other cake flavors. I'm thinking of trying to do a spice/carrot cake version
I made a buckwheat chocolate cake this week no regular flour for me too, but beans are really a surprise, I have to try it
Even more temptations! I’m absolutely going to try this with Golden Syrup (it’s more readily available here in Aus) I just spent the last few days experimenting with Vanilla Slice Recipes to try make something unique too. The way this lockdown is going, I’ll be in the kitchen full time!
This looks amazing, Glen...I am excited to try it. I am also going to share with my gluten sensitive friend in Arizona (my friend since childhood)...big hello from London, Ontario!
THANK YOU SO MUCH.. I HAVE BEEN LOOKING FOR 10 YEARS FOR A RECIPE LIKE THIS. FOR MORE PROTEIN AND IRON IN MY DIET; SINCE I DONT EAT MEAT REGULARLY.
This guys got a massive JUG of maple syrup casually hanging out in his fridge. Now THAT’S a real Canadian 🇨🇦
Thank you for the great recipes. Found your channel just a shore while ago. Great show. Thank you also for the info on Pasta Grannies. Also great channel. Can you recommend any others. From Manitoulin Island Stay safe.
During times of stress I must eat gluten free ( and during the first episode I was living in Newcastle Village, Orono and Port Britain at the time) my then partner and I shopped at a flour mill retail shop in Scarborough which sold some of the most interesting flours from which I created flour mixtures to be used in everything from bread (some fancy others just humble sandwich breads or toasting breads). I loved to have friends over and everything on the menus would be gf from pizza or rolls to pasta to celebration cakes. The selection of flours ranged from pure buckwheat to sweet rice flour. Also a full range of bean flours. I was in flour heaven! It was an absolute cooking adventure!!!!
Hi Glen!
A couple years ago I asked if you ever planned on doing a gluten free pizza dough or other gluten free dough recipes. You said you may sometime down the road. I am really excited to try out this recipe... It looks really interesting! I tried your peanut butter bread recipe substituting gluten free flour and it turned out quite well. I used almond flour, and a scoop of pumpkin puree to help the dough maintain some moisture and structure (I substitute a scoop of pumpkin for an egg in my carrot cake recipe as well! Try it sometime). I have been experimenting every so often with GF pizza dough recipes... I have had some success with doing an overnight rise/ferment in the fridge and using quite a bit of oil and cornstarch and a hearty amount of yeast, however I have yet to satisfy my craving for a good GF dough. I would also be interested to see you come up with a good gluten free pastry dough. With your knowledge of food science and bringing the scientific method into your test kitchen, I'm sure you would be up for the chalange. Let me know what you think. Be well - Nate
Success! I much prefer moist and dense cake over light & fluffy.
I'm gluten intolerant and I can't wait to make this!
A fairly healthy version of cake. 😉
There was a shortage of flour in the supermarkets here in the Netherlands too during the beginning of the pandemic. But I just went to my local wind mill (which is still actually grinding flour!) and bought all the flour I needed. The wind mill didn't have any shortage of flour. But this recipe is certainly something to try out!
Finally, a Canadian cook! I am going to try this. I never thought of using beans instead of flour. Flour is so expensive these days. I am going to try this, and let you know how it turned out for me.
Navy beans have such a mild flavor I can totally see how this would work well. Heck, I'd made this even having flour in my pantry.
I made this with half maple syrup, half sweetened condensed milk to sweeten it, sorghum flour mixed with finely processed walnuts for the dry meal component, and some almond extract. It came out surprisingly reminiscent of a German nut cake my grandmother used to make.
Amazing work in the video! I didn't know you could do that with beans, never heard it before. I might give it a try! :)
I thought I would share some information about the flour situation in France:
The shortage of flour in France right now isn't due to panic buying, people are just baking and cooking so much more the consumer market saw an increase of 250% during lockdown. Normally consumer end is just a small percentage of the whole market (~5% if I remember correctly), so there's a shortage of packaging! Here the supermarkets rarely sell in units/package larger than 1kg. The flour itself is here, but the packaging chain can't follow the demand AND a large portion of the paper bags comes from neighbor countries (like Spain) which made it even worse. These past few days I can finally see some flour on the shelves again so right now things are getting better little by little. Eggs are still kinda complicated, you gotta be at the supermarket at the right moment to have some options.
Cheers!
I have over 15 pounds of flour left....I had 20 pounds but I made some of your recipes 👍🏻 Seems many grocery store (at least by me in Central New Jersey) the shelves are pretty stocked up with most staples🙏🏻 Cake looks awesome 👏🏼 🍰
Can’t wait to try this. Totally agree about coconut, don’t like it either.
I tried this using some kind of white broad bean and made muffins. Just plain, I found it tasted more like bisquit than cake, especially with the grainy texture. after I glazed them with fresh made cranberry sauce they were quite good.
yellow corn flour for tacos from plain dorritos and cornflakes
Wheatbix into brown wheat flour
Rice bubbles for rice flour
Bran cereal for bran flour
Essentially any type of dried cereal or puffed grain.
Chuck around 4 cups of what you're using into a blender until it forms powder.
Now THAT'S a jug of maple syrup. As a Canadian living in France, I'm very jealous. The most I can find is a 1 litre bottle, and that's in a select number of places. Yours looks like artisanal syrup!
Fascinating! (and much more courageous with eggs than I am .. I always tend to drop at least One shell into the bowl lol)
I made this last weekend. I agree with Glenn, the texture is definitely better out of the fridge. I used cannellini beans, which I don't recommend as there was a definitely aftertaste. The maple syrup flavour was lovely, though I committed a crime against Canada and used sugar free maple flavoured syrup as it's what I had. No idea why as I usually run from "flavoured" stuff, but it actually tasted really nice and the icing is my new favourite thing!
OMG that is a metric butt load of tree sap! + Love the retro hand mixer!
Wow! He has a huge gallon of maple syrup! I'm jealous.
The idea of bean cake really appeals to me, or bean cookies/
I might try this with masa instead of corn meal.
Interesting
I have about 6 packs of tofu coming up on date and raspberries are on sale, so I'm tempted to make this with tofu instead of beans, a fresh raspberry jam as the liquid sweetener, and hazelnuts instead of almonds. Or to use ground sesame seeds instead of almonds and tahini in place of butter. Raspberry/hazelnut and raspberry/sesame are both good flavor combos!
harmonicaveronica: You should totally do that and post the results. Sounds like it would be delicious.
But tofu is beans...
I just made this cake! It takes a lot longer to bake than 30 - 40 minutes. I baked mine for 50, put a toothpick in, it was clean. I let it cool, it's kinda mushy. I love the flavour. I'll try again and bake it a lot longer!
My husband watches your show all the time! Thanks for putting out great content! We made this cake tonight and have the burger smash buns currently doubling as we speak. I took a picture of the cake, but can’t find a way to attach it. If you would like pictures of your recipes that your followers have made, just let me know and I’ll send them to you!
I love how he so nonchalantly pulls a gallon of maple syrup out of the fridge.
Thanks Glen, looks tasty. If you substitute, can I use the same amount of corn meal for the almond flour content? What about if you have some flour in the house but rationing it.....could I use that in place of the almond flour for the same quantity? Thanks, love the channel!
I so agree, no coconut any way any how.
Beans beans the magical fruit...
I love coconut!!! I was thinking to do a coconut version of this... using coconut flour instead of almond... I’d still use butter... because butter tastes amazing... probably just vanilla frosting with some coconut added in... I love your channel!!!
You might need a little more liquid if you use coconut flour, as it is very hydrophilic.
Thank you. This I have ingredients for. Lol
Wish I owned that enormous jug of syrup.
Have you ever heard of or made a navy bean pie? so good
I have to say, getting past the bean as a flour base is a tough one for me since all I can imagine is this pureed bean smell as you process that all up. And I don't imagine the after effect was all that pleasant. ☁️☁️☁️😲
Yes, I was surprised he didn’t line the pan with parchment. Might try this one but not tell my husband there were beans in the batter. And I would use finely ground walnuts. I’d like him to try a cake with beets in it one day. I did try it once but the recipe was a dud or was misprinted. I should have known when it called for only a 1/4 cup of sugar that it wasn’t going to end well. Like a savoury chocolate beet cake.
😎👍👍🥇🏅sharing with my daughter- right now! Cook off!
Nice “cake”, Glen. 😉
Hello, I made this cake today and I had to bake it for 50 minutes. I made the mistake of leaving it in the pan until completely cooled which made the texture seem a little under done. It has a mild taste so I might add a little maple extract next time. The icing is fantastic. We used parchment paper and the sides were perfectly smooth. I’ll make it again and cool it as per the instructions.
I made this. I would say i added more honey and sugar to the bean base which was great, but 8 inch pan it was so tall the frosting to cake ratio was off.
Will make this again with two 8" pans and stack them so the icing ratio is better.
Also, i wont use sugar substitutes. My friend was on the toilet lol. Sugar is fine with the fiber, because the fiber helps to regulate the insulin response.
I tried it and the only thing wrong was that the maple flavor did not come through. I used some Escuminac dark amber syrup I ordered from Amazon (Your syrup looks much darker and thicker). So I added a little Lokanto golden sweetener and some real maple extract which kicked it up a notch. I added melted keto white chocolate to the basic frosting and used Swerve instead of powdered sugar. Delicious. Wasn’t really going for keto, just a reduction in sugar. Your videos are great. You keep things simple yet interesting. Thanks.