Healthy Cake with a Secret, Part 2- Gluten-Free Low Carb Yellow Cake!

yellow cake close up

(Please ignore the robots on the paper liners. They were on sale!)

Since posting my chocolate cake made with black beans last month, I’ve received quite a few requests for a vanilla version of this incredibly moist, easy recipe. You ask, I deliver! These gluten-free sugar-free low carb (grain-free!) yellow cupcakes are made with coconut flour in place of the cocoa powder, and white beans instead of black beans. Cocoa powder and coconut flour seem to work interchangeably! It’s a pretty cool discovery that I hope y’all can make use of in your own gluten-free low carb baking pursuits. And because someone will ask: These cupcakes do not taste like beans or coconut! Just butter and vanilla and moist yumminess. Using beans and coconut flour in place of almond flour is budget-friendly, so you can experiment with this recipe by adding cinnamon, nuts, sugar-free chocolate chunks, different extracts… have fun!

But wait, looks like Kelly over at The Spunky Coconut beat me to the punch! Her yellow cake with chocolate frosting looks scrumptious. Be sure to check out her take on this cake (and all other tasty recipes!) at her beautiful blog.

As for the frosting (a.k.a the ONLY reason for eating cake)? I’ve got you covered there. Professional bakery icing, the kind made with shortening and white sugar, always appealed to me. It’s something about the pure whiteness of the frosting, the supercharged vanilla flavoring, and memories of cupcakes from a bakery in my hometown. The almost artificial taste that you know means it can’t be good for you!

Fortunately, tweaking this type of frosting to be low carb and healthful is only challenging with respect to the sweetener substitution. Even using transfat free organic palm oil shortening, the problem lies in getting rid of the gritty, “cool” quality that xylitol and erythritol (my preferred naturally occuring sugar substitutes!) can lend to heavily fat-based recipes. And stevia alone has no texture to provide structure or cut the greasy mouthfeel of the fat.

Enter swiss meringue buttercream, the ultra smooth egg white based frosting that is commonly found on wedding cakes. Dissolving xylitol in the egg whites seem to fix the texture issues beautifully. Adding a pinch of stevia rounds out the sweetness perfectly. The clear vanilla extract I found at the grocery store maintains that blindingly white hue, and that fake vanilla taste lends a certain authenticity that can’t be achieved with the real deal. The clear vanilla is also ideal for the cake part of the recipe–it doesn’t muddle the golden coloring.

Regarding the sweetener, I’m not positive that erythritol wouldn’t become gritty. I am out of it right now, and have only tested this recipe with xylitol. The great part about working with xylitol is that it forces you to have portion control if you are sensitive to it! Finally, the question of whether to use butter or shortening in this recipe can only be answered by you. I honestly don’t enjoy the “buttery” taste of frosting made with real butter, but it works well here if you’d like to use it. The positive aspects of making this frosting with nonhydrogenated shortening are that a) the vanilla flavor comes through better, and b) it’s dairy-free! This sugar-free low carb icing will taste so real that I advise you make a very small batch if you’re a frosting fiend like I am.

cupcake bite2

Healthy Yellow Cupcakes

Makes 12 cupcakes

1-15 oz can white beans, rinsed (I used cannellini beans, white kidney beans) OR 1 1/2 cups cooked white beans
5 large eggs plus 1 yolk
6 tablespoons unsalted organic butter OR non-hydrogenated shortening
3/4 teaspoon good-tasting pure stevia extract (NuNaturals brand)
3/4 cup erythritol OR 2/3 cup xylitol OR 1/3 cup honey
4 teaspoons vanilla extract (clear imitation vanilla is recommended)
6 packed tablespoons Bob’s Red Mill coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder

Preheat oven to 350 degrees Fahrenheit.

Rise beans in a fine mesh sieve and shake off the water. Blend beans with the eggs, vanilla, and salt. In a large mixing bowl, cream softened butter and sweetener until light and fluffy. Beat in pureed mixture. Measure out the coconut flour like you would cocoa powder, by spooning it straight from the bag, packing it down a bit, and sweeping the top of the spoon level. Add to the batter along with the rest of the dry ingredients, and whip together for another minute or two until fluffy. Spoon batter into paper liners sprayed with extra virgin olive oil spray. I use a 1/4 cup measure to distribute batter. Fill cupcake liners a little more than 3/4 way full. Rap muffin pan on the counter a few times to pop any air bubbles. Bake cupcakes for 25 minutes, or until springy to the touch. I set my oven to 325 degrees because it runs hot, but 350 degrees should be just right for accurate, calibrated ovens. The cupcakes will be golden brown around the edges. Let cupcakes sit for 24 hours, so that all of the bean flavor disappears. This is important, really! Hide them from yourself if you must (just don’t forget about ‘em!). Enjoy your moist cupcakes with absolutely no beany taste.

~4g net carbs per 1/12th of a recipe, using erythritol

Healthy Yellow Cake with Sugar-Free Buttercream

Sugar-Free Buttercream Frosting

Makes enough to frost 3-6 cupcakes

1 large egg white
1/4 cup xylitol (honey might work as well)
6 tablespoons unsalted organic butter or nonhydrogenated shortening, cut into chunks
Pinch good tasting pure stevia extract (optional, for best flavor)
Big pinch sea salt
1/2 teaspoon vanilla extract (clear imitation vanilla recommended)

Step by step photos for making a swiss meringue buttercream icing can be found here.

Whisk egg white together with xylitol in a stainless steel bowl set over a small saucepan full of water. You don’t want the bottom of the bowl to touch the water. Set heat to medium-low to bring water to a simmer. Whisk egg white with xylitol 3-5 minutes, or until xylitol is completely dissolved. Dip clean fingers into egg white mixture, and pinch for any undissolved granules. Mixture will appear white and foamy. Remove steel bowl from water, and beat egg white mixture until it has about doubled in volume, and is room temperature (cool to the touch). Beat in vanilla and salt. Add chunks of softened butter or shortening, one at a time, beating for 3-5 minutes until mixture is smooth and no longer curdled. Beat in a tiny pinch of stevia and taste for sweetness, making adjustments if necessary. Don’t fret if your buttercream doesn’t look smooth for awhile–it will eventually come together!

If after incorporating the butter the icing is too “loose” and soupy, sit the mixing bowl in an ice bath to cool, or stick the bowl into the freezer for a few minutes, and try beating again. If the mixture is chunky like cottage cheese, heat the bowl over the simmering water again and try beating until it comes together into a smooth icing. Use a spatula to smooth out the consistency. Finally, if you think the frosting tastes too “greasy,” trying cutting back the butter by one or two tablespoons. Leave out the stevia. It will be considerably sweeter, though.

Transfer frosting to a piping bag, or just spread directly on cupcakes. To revive refrigerated frosting, microwave it for 5-8 seconds, and stir around bowl with a spatula until smooth and creamy again. Or whip until fluffy with beaters.

~0-26g net carbs per batch of frosting, depending on how you count xylitol

Recipes from other blogs you might enjoy:
Sugar-Free Swiss Meringue Buttercream @ Domestifluff
Lemon Meringue Cupcakes @ Straight Into Bed Cakefree and Dried (SCD-friendly)
Vanilla Cupcakes with Chocolate Frosting @ Elana’s Pantry
Fluffy Cupcakes @ Comfy Belly

  • Naomi Devlin

    These look insanely good – although I think I'd go for the butter and real vanilla! They look so moist!

    Nobody has yet claimed November for Go ahead honey or march and april are also free so far. I would love you to host a month, maybe something cakey? October's theme is pumpkin treats and december is holday cookies.

    Please say ya will…..

    x x x

  • Tammy

    Yay!! Thanks so much for these, i've been keeping my fingers crossed that you would post a yellow bean cake recipe!! Looks yummy, can't wait to try it!!

  • Kristen

    I actually like the robo-cups!

  • Margie

    It's nice to know I can make a cake and eat it too! Thanks for the recipes!

  • à la ganache

    I'm so happy I'm not the only one who loves the semi-fake taste of bakery frosting. I don't know what it is about that stuff, but I can never get enough of it.

    I've added this recipe to my list of treats to make, as soon as I finish the gluten-free sugar-free peanut butter silk pie in my fridge, that is!

  • Alchemille

    Looks like we're all into white beans and coconut flour lately ;)!
    I'm working on a white bean bread…

  • Lauren

    Naomi – Thanks for stopping by! I got back to you about hosting at your blog. :)

    Tammy – You are welcome! I hope you get to try this one out. It's just as yummy as the chocolate version.

    Kristen – LOL thank you! They are kind cute.

    Margie – You're welcome!

    a la ganache – Glad I'm not the only weirdo with a fondness for that artificial taste. :D Your peanut butter silk pie sounds great!

    Alchemille – Sounds great! I'll be looking for that bread on your blog.

  • Naomi Devlin

    hey, thanks for the link! x x x

  • Ann

    Wow! I'll have to give these a trial-run for my son's 2nd birthday. Kid's birthdays are the hardest – he gets the bad stuff everywhere else, but at home, I'd feel so much better knowing he was eating something nourishing. I hope I can stop eating it when I make it:)

  • Sophie

    The buttercream came out perfect! The texture of these cupcakes is right on, too. I'm glad they don't taste beany :P, yes, I would've wondered if they did — thanks for clearing that up :).

  • Ben

    Hi There

    Was just looking for your email but thought it would be easier to leave a quick comment. Sorry about the informal nature of the contact but just wanted to bring your attention to which is a new site for bloggers to upload their photos to. Users then view the photos and will click through to the original source of the post. We would love to feature some of your pictures on and hopefully send you some traffic back here :)

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  • Michelle @ Find Your Balance

    Wow, I've seen a lot of great black bean/chocolate recipes but never a vanilla/white bean combo! Way to go :-)

  • Chef Rachel

    As usual your recipes sound fantastic and look so delicious! I can't wait to try one of your cakes. I loved the chocolate pie recipe of yours w/the peanut crust (I made it w/cashews). So yummy! Wow! You are destined to rock the food world and find a creative way to make a living sharing your recipes!

    Best wishes,

  • Ann

    Awesome- Looks so moist and yumm! Such a tempting Pictures too. I love that robo cups :)

  • nooschi

    Wow, never thought to put beans in cupcakes. Looks delicious though! I may have to try the recipe out.

  • Hannah

    Very impressive (and tempting) cupcakes! I especially love the use of beans in desserts like this- Adding protein and fiber with no one the wiser!

  • Bec

    Wow – I recently started baking with coconut flour and I'll be checking your blog often for inspiration. This looks yummy!

  • Christine Peh

    Hi Lauren, thanks for sharing a vanilla version of the bean cake! I tried making the one with cocoa powder and it turned out GREAT! Nobody guessed it was made with beans :)

    Quick question: I live in Asia and, strangely enough, have not found an ounce of coconut flour anywhere! Do you think I could substitute soy/whey protein powder in place of the coconut flour/cocoa powder in this bean cake recipe?

    Thanks in advance!

  • Kelly

    Hey Lauren!

    I can say for sure that this tastes delicious! wink, wink :-)

    Love, Kelly

  • Tammy

    Hi Lauren!

    I made these yesterday and they are of course delicious! I was intrigued that the batter for the chocolate cake was very thin, whilst the batter for these was very thick, and yet the end result was the same!!

    I have a cheeky suggestion for a future mission… bean cookies… I found this recipe:

    Navy Bean Oatmeal Chocolate Chip Cookies

    Makes 2-3 dozen cookies
    1 cup cooked navy beans
    1/2 cup butter or trans fat-free shortening
    1 cup white sugar
    1 cup brown sugar
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups quick-cooking oatmeal
    6 ounces (1 cup) chocolate chips

    Pre heat oven at 375 degrees.
    In a food processor puree cooked beans, puree until a thick paste is formed. Measure 1 cup of bean puree and cream with butter and sugar in the mixer. Add eggs and vanilla and blend well. Add all other ingredients. Combine thoroughly. Drop rounded tablespoons of dough onto a greased cookie sheet. Bake for 16 minutes or until golden brown.

    courtesy of

    Any suggestions for making it sugar-free, gluten-free and all-natural?

    Thanks again for all your wonderful recipes, my friends and family are very grateful!!

  • Naomi Devlin

    Lauren, I can't make your email link work for some reason. I wanted to mail you about Go Ahead Honey. I've allocated you November 09, but we need to discuss a theme. My email is

    x x x

  • Whitney

    Genius, very tasty.

  • Lauren

    Ann – Hope your son enjoys these! What a great birthday gift. :)

    Sophie – Haha, no problem! Not sure who would enjoy them if they were beany. :D

    Ben – Thanks for contacting me about your site.

    Michelle – Give it a shot! You'll be pleasantly surprised.

    Chef Rachel – Thank you so much, and I'm glad you enjoyed the pie! Kind words indeed coming from a Chef. :)

    Ann – Haha, thanks!

    nooschi – Hope you give the cupcakes a try!

    Hannah – Thanks! It is a great way to pack nutritional value into desserts. :)

    Bec – Take a look around at the coconut flour recipes!

    Christine – I am assuming whey protein powder would work similary to coconut flour, so use an equal amount of that. You might want to try a batch with 1/2 can of beans so as not to waste ingredients if it doesn't turn out exactly right. :) Good luck with tweaking the recipe!

    Kelly – You are too cute!

    Tammy – Neat recipe. I have tried chocolate chip cookies with beans, and could not get the texture exactly right. Might have to revisit those!

    Naomi – I'll email you, thanks!

    Whitney – Thank you.

  • NewStartNow

    My husband loves red velvet cake. Do you think this could be adapted?

    His birthday is comingup

  • Bonnie

    Do you think this could be cooked in a cake pan like the chocolate bean cake? I would hope so since you can with normal cake batters…for some reason, I've never been a fan of cupcakes (can't stand the liners and crumbs!). I'm hoping to make this for this weekend, it's my son's 2nd birthday and there are 2 low-carb and one additional no-sugar guests, plus myself! We need cake too!

  • Katie

    You have lots of different cake recipes… I've tried the pound cake and plain Nutella cupcakes and they were very good but what do you think tastes the very best(regardless of what they are made of)?

    By the way… I've used that organic O sweetener and it is horrible! So gritty and even turning it into a powder doesn't get rid of the weird taste it has… I am completely sold on truvia, yes I know it is expensive and you have to open each individual packet but for some reason the erythritol dissolves instantly and I can use it for anything! Plus, it tastes AMAZING (sometimes I add nu naturals stevia along with it and it's still not bitter)!

  • Anonymous

    I made these using xylitol and pure stevia extract. Very tasty! My advice is to definitely make these, let them cool, and then transfer to an air-tight container for at least a day – then eat them. It's hard. Really hard… but if you consume these right away, you'll taste the beans. Wait a day or two, and they're delicious.

  • Ann

    Hi Lauren,
    I made a trial run of these yesterday to make sure my son likes them so I can make them for his birthday. I used 1/4 c xylitol and 1/4 cup agave nectar (I forgot to add the few drops of stevia) and so it needed to be a tad bit more sweet, so that stevia would've been perfect. I didn't have enough time to puree the beans right since my son has a cold and wanted mommy. I thought they were pureed…should've given it a few seconds longer. I used Elana's coconut cream frosting. All in all, the combination was delicious! My son ate half of it (which is a lot for his 26 pound body) And I WILL make this for his birthday in a couple of weeks:)The cupcake is heaver than what the other kids may be used to- more of a shortbread? So I'll make something for them too in case…ice cream cupcakes?

  • JoeKnee

    Made it – LOVED it! Thanks so much. Put a picture on my blog of the almost finished product. Did it in cake pan and it was lovely!

  • Christine Peh

    Hey Lauren!

    I'm just dropping a comment to let you know that i subbed coconut flour with soy protein isolate (yeah, pretty controversial i know) and the cupcakes turned out great!


  • Whitney W

    Where can I get those robot liners!? I love them!

    lol :)

  • Lauren

    newstartnow – Please check out the red velvet cake recipe on the sidebar!

    Bonnie – This cake definitely works in a cake pan.

    Katie – That's too bad to hear about how it dissolves, hmm. Have you tried powdering erythritol in a coffee grinder? All of these cakes are good, but the bean cakes have a less dense texture than the coconut flour cakes (minus the Nutella cupcakes–those are extra fluffy).

    Anon – That is so true about having to wait for the bean taste to disappear! I edited the post to reflect that–thank you.

    Ann – I bet the kids wouldn't mind the bean cakes if you made them a day in advance. :) The ice cream cakes sound good too, though.

    JoeKnee – Thanks for trying the recipe, and blogging about it!

    Christine – That is so cool how the cake turned out with protein powder. Thanks for sharing your successful tweak.

    WhitneyW – You are awesome. Miss you!

    Ann – That's interested how the

  • AleeW

    Could I possibly substitute erythritol for the xylitol in the frosting recipe? I don't have xylitol in the pantry… hmm… the rave reviews on this recipe do give me an excuse to order some new goodies like xylitol tho!

  • Carley

    First I want to say that I've been following your blog for the last year & your recipes are always amazing!!! I'm always so surprised by how incredible they turn out.

    Second, I'm 3 months pregnant & have been dreaming of cake – literally dreaming of eating sweet, delicious moist cake (with FROSTING) whilst standing in the refrigerator door. Being that I have a metabolic disorder, pregnant fantasies are rarely realized, only obsessed over.

    Lately I've found myself pulling up these recipes just to stare at the mighty cakeness. As a long time bean-confection skeptic I knew I was hitting my breaking point. Finally today I decided that if bean-confections were good enough for you, that should be good enough reason for me to try them. I really, REALLY wanted some cake.

    Verdict: this recipe is Holy Beanareano! They are AMAZING! I can't believe it!!! Thank you so much for breaking me through my walls of bean-NO negativity! My world has completely changed to embrace the old legume.

    Pregnant women being notoriously indecisive and myself being a complete headcase, it took me longer to decide which flavor to make than it did to actually complete the recipe. Long story short I ended up with 3 vanilla cupcakes, 3 lemon cupcakes & a mini chocolate cake = AWESOME!

    I made the basic recipe through the flour/cocoa powder and then divided the batter in half – I mixed the coconut flour into one half of the batter to make your yellow cake, poured 3 vanilla cupcakes & then flavoured the rest of the batter with alcohol free lemon extract for 3 lemon cupcakes.

    Then I mixed the other half of the batter with the cocoa powder to make a mini chocolate cake (in medium sized round pyrex dish).

    Now I am living the patisserie!

    You've made this pregnant lady's whole 9 months – my 3yo daughter and I are in cupcake heaven! Thank you thank you thank you!!!!

    I can’t wait to experiment with more flavors and combinations – chocolate vanilla swirl – lemon lavender cheesecake – orange creamcicle! “OMG!”

    Thanks again! We love you!

    Best, Carley (& 3yo Sydney & "baby peanut")

  • Joelle

    The frosting was YUMMY! I had a Gluten Free Spice Cake (although the recipe called it Honey Cake), that needed a frosting, and this was a hit. I used a honey/agave mix instead of erythitol or xylitol,and it worked out perfect for my cake. I believe that was the only thing I changed, but I did use non-hydrogenated shortening. One day I may try butter, and I am sure I will be trying to make it taste like chocolate.

  • Sarah

    OH MY GOODNESS! These are so delicious! I baked them last night and ate one warm (Yes, I know… I was supposed to wait 24 hours, but I just couldn't. They smelled so good!) Anyway, my warm cupcake tasted sinful! Thank you so much for sharing!

  • Anonymous

    Can you make this as a cake instead of cupcakes?

  • A 2 Z Vegetarian Cuisine

    Just came across your blog just love all your low carb recipes. I want to try out this yellow cake using coconut flour but i just have one question, i don't eat eggs, so for the eggs if use a substitute like applesauce or Ener-g do you think it works? Would appreciate your reply.

  • Anonymous

    I tried baking it as a cake, and it did work. I baked it for an hour. One recipe made one layer. thanks!!
    Re eggs, can you eat duck eggs? we used those for allergies. Or egg yolks (usually the whites are more allergenic).

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  • -M

    Hi there, I just wanted to let you know I made your yellow cake, but with your cream cheese frosting recipe. I was so intrigued by your recipe, and excited to try something healthy and low carb for my family. The beans worried me a little, only because it's so unusual, but everything came out beautifully! The cake was moist, and it lost all the bean taste after 24 hours (as you suggested). My family ate them up and can't believe that they're low carb with no sugar. Thanks for doing such an amazing job with these recipes!

    I made the pumpkin butter cake too, which was also quite good. Everyone commented on how "pumpkin-y" it tasted. :)

    Looking forward to trying more. Keep the recipes coming! Congrats on such an amazing blog and good luck with school! :)


  • Sarah

    I tried this frosting tonight! So incredibly yummy! I've tried a lot of sugar free frostings and this is the ONLY one that didn't disappoint me! Thank you! When are you coming back?????

  • Natalie B

    I was so happy with how the "chocolate cake with a secret" turned out that I decided to use this white cupcake recipe as a base for red velvet cupcakes, rather than the coconut flour red velvet cake you already have listed.

    It turned out PHENOMENAL! I can't believe I can have red velvet cupcakes and still lose weight — I've lost nearly 25 pounds since December. Your blog has been such a huge help to me, I can't thank you enough. I'm not at all tempted by sweets anymore because there's pretty much nothing I can't make at home now, and better. What's even better is my husband is super picky and hates sugar substitutes but he'll eat all the recipes I've made from your blog. :-)

    Here are the adjustments I made to make this recipe red velvet:

    - added two tablespoons of cocoa powder
    - added red food coloring
    - used your cream cheese frosting recipe from the red velvet cake page (I only made half and it seems to be enough)

    That's it! I also ended up using black beans because that's all I had around. My muffin cups are twice the size, so I just tacked on an extra five minutes of baking time and used 1/2 cup batter per cupcake, rather than 1/4 cup.

  • Desire McGinn

    Lauren are you a unicorn? I can't believe you're on the same mission I've found myself on over the last three months. I'm so excited to have found you. I made some chocolate spread last night and although it was simple, I felt like I should be calling to tell you about it!

    Needless to say, I think you're…um…..radical!

  • Anonymous

    Just a heads up to anyone who's curious… I tried making the frosting with erythritol, and it separates out and recrystallizes very soon after you take it off the heat. It's more like a glaze than frosting in texture, but the cooling effect of its recrystallization is quite distracting and doesn't really fit in with the cake.

    I had xylitol so I tried that immediately afterward, and it came out beautifully. I'd never used the xylitol before but it gets a thick, honey-like syrupy texture — the erythritol was more runny.

  • Lauren

    Anon, thank you for sharing your experience with the frosting. The xylitol really works so well in this application! Thank you for trying it with erythritol and describing how it turned out here. It was the same for me! ;)

  • Kathryn

    Jeesh, have you gotten a book deal yet? Your recipes are fabulous:)

  • Teressa


    These look amazing! I am trying to watch my weight and coconut powder is very high in calories. Do you have a suggestion for a GF flour that I might substitue?

  • Lauren

    Hello Teressa! You might try the bean cake recipe. :) Coconut flour cannot be substituted in this recipe without changing the taste, unfortunately.

  • Anonymous

    I just made these for the second time–they are delicious. I copied a reviewer who put cocoa powder but since I only wanted to do that with half my batter I just added 1Tbs cocoa(she did 2Tbs) and left half as is–both great, my son says the cocoa took it to a new even better level. Thanks for frosting step by step pics-I needed that and succeeded like a pro. Lauren you are my favorite person on the planet who I've never actually met-such a creative dearheart!

  • Lucy

    Just want to say Thank You for doing what you do and letting us all enjoy!! I'm diabetic and just recently started taking it seriously (I did for awhile, stopped and well…here I am again!). Your recipes really REALLY help! I just made these and they are fantastic. Mine did come out a bit dense, but the taste is wonderful. Thanks again!

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  • Anonymous

    I just wanted to thank you for these recipes. I see that you've been off-line for a while (probably busy!), but I'm so grateful that this blog is still available. We're trying to low carb with a nut allergic child, and to have cake recipes that both of us can actually eat is a huge help. The care and attention to detail in these recipes and site presentation are really fabulous. Namaste. Carla

  • Angie

    Please write a book. Your recipes are wonderful and your explanations on what ingredients work and why are so valuable.

    I just made this cake in an 8×8 pan and it absolutely rocks. I soaked and cooked my own cannelini beans and nothing tastes "beany" to me but we'll see how it is tomorrow.

    Thanks for doing what you do-

    Angie in WA

  • Michelle

    Wow these recipes are amazing. Do you come up with them completely on your own by trial and error? You are really, really talented. Everything looks so beautiful. Thank you.

  • julie

    I was wondering how long these can be left out unrefridgerated.
    Thank you

  • julie

    I was wondering how long the cupcakes can be left out unrefridgerated

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  • franinmuc

    Hi Lauren, I tried your cupcakes and your Healthy Chocolake Cake recipe plus Buttercream Frosting and altho I could taste the erythritol at the beginning, it disappeared after a few days and I am in seventh heaven! Never thought I could eat cake again. I've written about my baking experience in my blog with a link back to you for the recipes. Am looking forward to trying more of your recipes. Thanks for experimenting for all of us.

  • franinmuc

    Hi Lauren,
    I've made a Lemon Pound Cake and Marble Cake using beans and started out with your Healthy Yellow Cake recipe as a base. They're on my blog at Was going to try making nutella using erythritol and just saw that you've already done the experimenting for me. Great! I don't need to crack my head.:)

  • Wendy Burbridge

    Hi Lauren,
    I was going to try these with white soy beans. Have you ever done that before? The carbs are SUPER low in them (only 1 gram per 1/2 cup). I'll let you know how it goes :)

  • Geoff Aucoin

    Man, I don't know what we did wrong here but it just turned out like sweet butter; it didn't fluff up at all and I beat it for probably 30 minutes in total. Where did we go wrong?

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  • Anonymous

    Thanks a bunch for all your recipes!! I have gestational diabetes and your site has saved my sanity– I am nearing the end of this pregnancy during our birthday season. One daughter wanted chocolate cake, the other LEMON! I was able to do both with your recipes– The chocolate bean cake went over great with the whole family while the yellow cake became lemon with the substitution of lemon extract for vanilla, lemon zest and the juice for 1 lemon subbed for 1 egg yolk. Thanks for making the birthday party a hit for all– even our gluten free friends were impressed!!

  • arlene

    Oh yum! Thank you for this recipe. I just made them and tasted then fresh out of the oven, and they are really, really good! They have a bit of a different texture, but they do not taste "beany" to me.

    Just FYI, I bought two different types of white beans at the store to try these. One can (which I used in this first batch) were White Kidney beans. The carb count for 1/2 cup is 22 and fibre is 6 for a net carb of 16 per 1/2 cup.
    The second can is Lupini beans (also white) and the carb cont per 1/2 cup is 14 grams, and fibre is 13 grams for a net carb count of only 1 gram per half cup! Holy Cupcakes Batman!!
    They are both Unico brand, and I bought them at Superstore in Canada. I'll try the recipe with them and let you know if they are OK.
    Thanks again! These will be served at my 50th Birthday party this weekend. I've lost 22 pounds in since March on Atkins…this is my first attempt at baking low carb.

  • arlene

    OK, I made a second batch with the insanely low-carb Lupini beans, and they taste good right out of the oven too. The texture is a bit less "cakey" and more "muffiny" than the first batch with White Kidney beans, but they are very good.
    I had to really blend the Lupini beans in the Vitamix for a lot longer (with the eggs), and I ended up adding 1/4 cup water with them as they were noticeabley drier than the Whit Kidney beans.
    I used xylitol for both batches. It's my first time baking with it and I was very happy!

    Thanks again for your terrific blog, and wonderful recipes!

  • Vanessa

    Thank you for the recipe Lauren. I have made these as cupcakes as well as a cake and it has turned out beautifully both times. Posted on my blog (and LCF) with credit to YOU! Thank you!

  • SaltandLight

    This cupcake recipe was the first I have tried here. The whole family love them! I did use butter in the frosting recipe, that was a bit too buttery tasting for us. So, I ordered the organic shortening that should arrive shortly so I can make the frosting with the cupcakes for the next round. Planning on the chocolate cake & bisquits next. Thank you for taking the time to experiment!

  • Teresa

    I made the vanilla version as a cake, and it was as good as the chocolate. I thought it tasted alot like pound cake. The batter was thicker than the chocolate batter, but the texture of the cake came out the same. The coconut flour works great as the cocoa substitution. Thanks, Teresa

  • Korina

    I made the chocolate cake and it was amazing! So I tried the vanilla and I must have done something wrong, I was so disappointed because yellow cake is my husbands favorite. I will try it one more time, but I don't know what I could have done wrong. It came out with a weird texture and color and it was kind of awful. I hope I can get it right!

  • Anonymous

    I rarely buy cookbooks since I can usually find something yummy online, but if you turned your blog into a book I'd not only buy it for myself, but as a gift for everyone I know!

    -Long time reader, first time poster.

  • Jamie B

    I just made these and I think I like it better than the chocolate cake!! The icing is so light and full of flavor!! YUMMY!!! THANK YOU!!!

  • The World In A Pot

    You are genius! i've been looking for alternative recipes for my toddler and found this. I can't wait to try them!! I also started a blog, for the same reasons, finding healthy recipes. Glad I found this. :-)

  • Miss_Dee

    I've never worked with xylitol or eryhritol before and don't even know where to go about buying it .. does anyone know how I can substitute splenda or another sweetener easily without changing the cupcakes too much? I want to make these for the old men at an American Legion by me since alot of them are diabetic and it sounds phenomenal .. please help if you can

  • Anonymous

    I just tried my cupcake after letting them sit for a day. It was very good. No bean taste. I did not make the frosting, as we are not frosting people.
    I used butter beans as my white beans.
    Thank you for sharing your recipie!

  • Annamay

    I made the cupcakes with the butter cream frosting just like recipe and they were great! Thanks so much for alternatives to sugar and gluten.

  • Jen

    I had a question! One related to this recipe and one related to others you've done. First, why would the erythritol crytallize in the frosting? What causes that? Also, how do you measure your almond flour? Dip and sweep (and slightly pack), or spoon in and sweep off with knife?

    Thanks in advance!

  • Lauren

    Jen, please see my sugar-free sweeteners information post here for the answer to your question. :)
    I dip and sweep, gently packing the AF into the cup. Sometimes the recipe specifies exactly what to do. Hope that helps!

  • BethanyRenae

    Hi, I looove your bean recipes I have made them several times over. One question though, I just finally got erythritol and stevia in the mail ( I live in NZ…im a TX transplant) Anyways, in this recipe am I supposed to use 3/4tsp stevia and 3/4c erythritol? It was really really sweet. Your chocolate cake doesnt seem quite as sweet. Just wanting your advice! Thank you!

  • Jory

    Thanks so much for this recipe! Due to food allergies and not being able to have any sugar, It's been years since I've been able to enjoy a cupcake. I thought these might turn out OK… but they actually turned out better than I remember the real thing tasting like!

  • Bev

    I made these today – wow, they were lovely! I tested half the batter with coconut flour and the other half with protein powder because my son hates coconut. They both came out well, but the protein powder ones were a bit lighter and more like a typical fairy cake. So happy as I now I have something I can give my son on a regular basis. Thanks so much!

  • Anonymous

    These were great- to cut down on the fat I replaced some of the butter with light spreadable cream cheese- delicious!!

  • Lisa K @ CanNeBodyHearMe

    OMGosh OMGosh OMGosh! You may have just answered my prayers! I have to make a b-day cake for my grandfather, who has diabetes. I've been searching EVERYwhere for something sugar free and flourless. A yellow cake w/ chocolate frosting is his FAVORITE!!

    Please oh please tell me – can this be made into a whole cake (like your chocolate cake) instead of cupcakes??

    I hope to make this + your chocolate frosting!

  • Anonymous

    I made these for my birthday over the weekend! They are awesome! Thank you so much!

  • Anonymous

    Thank you for this excellent recipe. I've been using it now for several months and only recently discovered that, with slight modifications, the batter makes great gluten free pancakes (decrease sugar and fat; used rice flour instead of coconut). Unlike other GF pancakes, these puff nicely and can hold blueberries or bananas.

  • Anonymous

    I just tried your chocolate cake recipe. It was a huge hit! No one could guess the 'secret'! My son doesn't like chocolate cake, so today I made the vanilla and added a little LorAnn's Flavor Fountain cake batter flavoring. OMG it tastes just like bakery cake! Amazing! Keep doin' what you're doin'!

  • Anonymous

    tis awesome its like i can eat deserts every day !

  • Laura

    Hi there. Since I don’t have coconut flour, wondering if I can use protein powder instead. Thanks!


    • Lauren B.

      Laura, did you try protein powder? I don’t think that would taste very good in this cake since there are no other types of flours in it. If you tweak the ingredients please let us know how the cake turns out for you. :)

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  • Angie

    Can you substitute pumpkin for black beans in your chocolate cake recipe?

  • Kathy

    I made the black bean cake with Splenda and agave, so I wanted to do the same with the white bean cake. Since you mentioned that coconut flour and cocoa were interchangeable, I followed the recipe for the black bean cake. I just substituted coconut flour for cocoa, white beans for black beans, and I added an extra egg for texture. It came out great and I like it better than the black bean cake!

  • katerina

    the recipes look wonderful! How many calories is each cupcake?

  • katerina

    These recipes look amazing! But, could you maybe tell me the calories for each cupcake?

  • Stacy

    Hi Lauren,

    Do you think that 15oz. silken tofu could be subbed for the beans in this recipe? White beans are too high in carbs for me, and I can’t find any canned white soy beans that don’t have salt in them.


  • evy

    Ok, so I made the yellow cake recipe (using pinto beans) into a to-die-for apple cake!!!
    I used honey as sweetener and coconut oil for the fat, used triple the vanilla (homemade) as well as a tsp of cinnamon, dash of powdered ginger and several dashes of stevia. After blending everything except the coconut flour in my regular blender (Bosch) until smooth and creamy, I added the coconut flour, then poured into a 9×14 greased pan that had cored/peeled/sliced apples thickly covering the bottom of the pan and baked it. YUMMMMMMM!! After having made a few “bean” desserts (baked) I think maybe the coconut oil helps with the smoothness of texture, as this did not have even the slightest bean texture, even with my non-vitamix type blender.

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  • Marguerite Duke

    Do you know if you can substitute 1:1 for all-purpose flour or whole wheat? It’s just that I have those on-hand and no coconut. I could buy some obviously :)

    • Lauren Benning

      Marguerite, I think AP or white whole wheat would work well! 1/2 cup to 3/4 cup should be enough. Just add flour till the batter is thickened. I can’t make any promises though! ;)