White Bean Protein Bundt Cake

White Bean Protein Bundt Cake

Ingredients

3 cups / 12.6 oz / 360 gr organic whole wheat flour

2 scoops protein powder (either vanilla or unflavored)

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can / 15.5 oz / 425 gr organic cannellini beans, rinsed and drained

1/4 cup / 2 oz / 56 gr organic unsalted butter, at room temperature

1 cup / 7.7 oz / 220 gr granulated brown sugar

6 large egg whites

1 cup / 250 ml reduced fat buttermilk

1 tablespoon pure vanilla extract (skip this if you’re using vanilla flavored protein powder)

Directions

Place a rack in the center of the oven and preheat oven to 350° F (175 C).

Grease and flour a bundt pan and set aside.

In a medium bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.

Place beans in a food processor and pulse until beans are blended to a smooth puree.

In the bowl of an electric stand mixer fitted with a paddle attachment (or, as I did,, by using just a wooden spoon), add butter, sugar, and pureed beans. Beat until butter and beans are well incorporated.

Add egg whites. Beat in vanilla (if using).

Add half of the dry ingredients. Beat until almost completely incorporated, but several white streaks remain.

Add all of the buttermilk and beat until incorporated.

Add the remaining dry ingredients and beat until incorporated.

Make sure all of the wet and dry ingredients are completely incorporated.

Spoon batter into prepared pan. Bake for 40-50 minutes, or until a skewer inserted into the cake come out clean.

Note: try not to over-bake the cake, and can become quite dry.

Remove the cake from the oven. Allow to rest in the pan for 20 minutes before inverting onto a wire rack to cool completely.