Justin’s Belated Marble Cake

20140716-103510-38110677.jpg

Ingredients

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

Directions

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. πŸ˜’

Makes: 8 slices

Serving Size: 1 slice

20140716-103510-38110256.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s