Justin’s Belated Marble Cake



12 Large Egg Whites
1/2C White Bean Flour (or grind your own Northern Beans into a find powder)
1/2C Gingerbread Cake Mix
1 1/2C Xylosweet
2T Special Dark Cocoa Powder
1t Cream of Tartar
1/2t Salt
1 1/2t Vanilla Extract


In a VitaMix, grind 1/2C white bean flour, 1/2C Gingerbread Cake Mix, 1/2C Xylosweet, and 1/2t salt until a fine powder is reached. Separate this mixture even into two bowls. Add 2T special dark cocoa powder and mix well into one of the bowls. Set both bowls aside. Be sure to sift out any clumps. Add 6 large egg whites each to two separate large bowls, beat with 1/2t cream of tartar each. Slowly beat in 1/2C Xylosweet into each. Beach 1 1/2t vanilla extract into one. Once you have mixed everything and formed stiff peaks, gently fold in sifted flour. The one with the cocoa powder mixes with the egg whites without the vanilla and vice versa. Preheat oven to 350F and spray a bundt pan with coconut oil. Pour in each batter mixture alternately to desired pattern. Bake at 350F for 45 minutes. You might want to bake a little longer to see if the cake will stay risen because mine fell kinda flat but it was still super moist and sweet. I suggest serving it with some ice cream and fruit but my coworkers decided to frost it with chocolate frosting. 😒

Makes: 8 slices

Serving Size: 1 slice



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