One of my goals for the new year is to lose weight. To do so, I’m hoping to change up my diet and incorporate exercise into my weekly routine.
Last week, I reluctantly started doing a juice cleanse which is proving to be far easier than I ever anticipated! Initially I was going to do a juice fast {only juice for all 3 meals}, but that’s proven to be difficult with birthdays, appreciation lunches and an impromptu girls night out. These are moments that don’t happen regularly, and I wanted to celebrate a little. I’ve only eaten one meal a day with juice the other 2 meals. I wish I could tell you how much weight I’ve lost–but I don’t own a bathroom scale! 
Yesterday was my husband’s birthday. We’ve longed toyed with the idea of easing into a gluten free lifestyle. Since I wanted to be careful with what I was eating too, I decided to try my hand at a flourless cake. And since lemon is his all time favorite, the Flourless Lemon Glazed Cake was born.
Don’t let the ingredients deter you. No one will be able to tell!
Ingredients
- 3 cups white beans
- 1 stick butter; melted
- 1 cup honey
- 6 eggs
- 1 tsp vanilla extract
- 1 tsp pure lemon extract
- ¼ cup lemon juice
- 3/4 tsp salt
- 1 tsp baking soda
- 1 cup powdered sugar
- Juice from one lemon
- 1 Tbsp Milk
- One box Lemon Pudding, plus 2 cups cold milk {optional}
Instructions
- Preheat oven to 350°.
- Combine all of the ingredients in a food processor and blend for 2 minutes; or until smooth.
- Butter and flour two 9" baking pans.
- Split the batter evenly between the 2 baking pans and bake for 40-45 minutes.
- Set on a wire rack to cool. Let the cakes cool completely before removing them from the pans.
- Combine the powdered sugar and lemon juice. If the mixture is too thick, add the milk.
- Once cakes are cooled, remove from pans and place on serving platter. Drizzle bottom cake with Lemon Glaze, and spread with prepared lemon pudding; if desired.
- Top with second cake and spread with prepared lemon pudding, then drizzle the top with remaining lemon glaze.
Have you ever snuck any ingredients in your dishes?
{ 5 comments… read them below or add one }
Yesterday was my birthday too.
While I’m decidedly NOT gluten-free, I am diabetic. For that reason, I avoid refined flour, sugar, and highly starchy foods. With just a couple of tweaks, I think I could make this work for me. Thanks!
The cake sounds very good! But I have a question about your going to a gluten free diet. Does your family have gluten issues? I had my son checked for celiac’s and my doctor told me not to start him on a gluten free diet until they knew for sure. The reason is that you lose certain nutrients gained through gluten. She went on quite a bit about the gluten free diets that everyone is on. It was quite informing. By the way he ended up being negative for celiac and she said to keep him on the diet he was on.
Nicole–
For our family it seems as if gluten bloats us all up, mainly in my husband, although my 7yo and my 10yo daughter have also mentioned some uncomfort. I don’t know that we would go completely gluten free {we love homemade bread!}, but we are looking into ways of cutting out all the extra flours and subbing when we can with something gluten free.
Our society just eats far too much flour. It’s everywhere! Over time, our bodies have a hard time digesting and processing all of it, which is why so many people nowadays are going gluten free. I’ve not heard of losing certain nutrients, though. I’ll have to look into that. Surely there is another source you could get those nutrients from?
Hey I was just wondering if the white beans in the recipe were actual white beans or just vanilla beans and are they canned white beans.
I’ve never heard of vanilla beans–sounds interesting. I used plain ol’ great northern beans that I cooked at home, but canned beans would work just fine.