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The Alabama Crimson Tide will face the Notre Dame Fighting Irish for the national college football championship.The matchup was officially announced Sunday night on ESPN when the final BCS rankings were released. The BCS ranking at the end of the season determines which two teams will play for the national championship at the Discover BCS National Championship Game in Miami, FL, on Jan. 7, 2013.
The BCS also announced the other four BCS matchups:
Rose Bowl Game presented by VIZIO January 1, Pasadena, CA Stanford vs. Wisconsin
Discover Orange Bowl January 1, Miami, FL Florida State vs. Northern Illinois
Allstate Sugar Bowl January 2, New Orleans, LA Florida vs. Louisville
Tostitos Fiesta Bowl January 3, Glendale, AZ Kansas State vs. Oregon
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The BCS rankings are determined by computer rankings, the AP Poll, and the USA Today Coaches' Poll. Those three are equally weighted in the BCS rankings.Earlier Sunday, the Associated Press and the USA Today Coaches polls were released. The following shows the team ranking:AP Top 25 for Sunday, Dec. 2, 2012
USA Today Coaches' Top 25 for Sunday, Dec. 2, 2012
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AES66-2012 | Miniature XLR-type polarity and gender |
AES65-2012 | Connector for surround microphones |
AES2-2012 | Revised Measuring the performance of loudspeakers - Drive units |
AES-1id-2012 | Revised Plane-wave tubes - Design and practice |
AES31-2-2012 | Revised Audio file format for interchange |
AES55-2012 | Revised MPEG Surround in an AES3 bitstream |
AES64-2012 | Networks: Command, control, and connection management |
AES-2id-2012 | Revised Guidelines for the AES3 interface |
AES59-2012 | 25-way D-type connectors in balanced circuits |
AES63-2012 | Data connector in an XLR connector shell |
AES41-1-2012 | Revised Audio-embedded metadata - Part 1: General |
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AES62-2011 | Modified XL3 Connector for Digital Audio |
AES60-2011 | Core audio metadata |
AES57-2011 | Metadata - Audio object structures for preservation and restoration |
AES50-2011 | Revised High-resolution multi-channel audio interconnection (HRMAI) |
AES-R6-2011 | Revised Guidelines for AES50 |
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Technical standards are continually being developed under the auspices of the society. Many of them have since been accepted by international standards organizations as the model for their standards on the same material. This activity helps to keep the AES and its members at the technological forefront of the audio industry.


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Wednesday, June 17, 2009
Vanilla Bean Cake
grain-free, gluten-free, sugar-free
187 comments:
- ~M said...
This looks unbelievably delicious and moist and *nutritious.* Wow! Nice job! What was your girls' feedback?
- June 17, 2009 at 3:47 PM
- Kelly said...
Thanks -M!
Zoe and Ashley loved it, and they can't wait for me to make it for their birthday tea party, at our house. I'm going to make it a tier cake, and decorate it with flowers. We're all very excited. Zoe says it's going to look like a wedding cake, and she can't wait :-) - June 17, 2009 at 4:52 PM
- Kimi Harris said...
Ahhhh, you beat me too it! I was also planning on making a white bean cake! LOL Looks good. :-)
- June 17, 2009 at 6:09 PM
- Ali (Whole Life Nutrition) said...
Wow, this looks amazing! I love the simplicity of the recipe. The chocolate frosting looks divine! I bet your girls were in vanilla cake heaven!
-Ali :) - June 17, 2009 at 6:16 PM
- Alchemille said...
This seems like a great recipe!
I've been wanting to add a bit more legumes to my diet (in small quantity) but in a more interesting way than usual the bean meals.
I recently baked some flourless bean brownies and would like to modify the recipe to make a flourless white bean bread (I'm not quite sure how it'll come out but gotta try!). - June 17, 2009 at 7:08 PM
- Kelly said...
You should still make yours! I'd love to see it!
Thanks so much! I'm such a big fan of yours!
The brownies sound great! I can't wait to make more with this technique myself. White bean bread would be terrific. - June 17, 2009 at 7:47 PM
- Lauren said...
Oh my goodness, that looks amazing! Did you get Great Northern, or Cannelini beans?
- June 17, 2009 at 8:18 PM
- CoconutGal said...
Holy moly, how thick is that chocolate frosting?! Yummy!! Thanks for your nice note on my blog, hope you have fun camping!!
- June 17, 2009 at 8:32 PM
- Kelly said...
Thanks Lauren!
You inspired it! Would you believe the bag just says "small white beans?" They're by Bob's Red Mill :-)
Thanks CoconutGal!
You don't do chocolate, but only cacao nibs, right? Can you melt cacao nibs over a double boiler? I've never tried to melt them. If so, this frosting would work for you, wouldn't it?
Love, Kelly - June 17, 2009 at 9:22 PM
- gfe--gluten free easily said...
That is gorgeous! (Of course, all your recipes are, Kelly!) Now I'm wanting cake for breakfast. :-)
I have used chickpeas to make chocolate cake and black beans to make brownies, but not white beans yet. The added protein, etc. has to be wonderful for you in this recipe.
Can't wait to see the tier cake for the girls! You rock as a mom. :-)
Shirley - June 18, 2009 at 5:47 AM
- CDM said...
This cake looks so amazing! Why is it when I decide to cut back on dessert, bloggers post the most delicious looking foods. Well its sugar free and high in protein right? So, technically, I don't think it counts as dessert.
- June 18, 2009 at 10:39 AM
- Alisa - Frugal Foodie said...
Wow that looks delicious! Nutritious is hardly the thought that comes to mind when I look at that photo!
- June 18, 2009 at 7:08 PM
- harcout breton said...
sounds tasty and easy to make. definitely gonna try this thanks for the recipe.
- June 18, 2009 at 8:08 PM
- Kelly said...
Thanks Shirley! I can't wait to make the tier cake!
Thanks CDM! I would call this cake dessert, *and* we ate it this morning again for breakfast :-)
Thanks Alisa! I get such a kick out of that! I love telling people what ingredients are in something that looks unhealthy, or tastes amazing, and they can't believe it!
Thanks Harcout! I hope you enjoy it! - June 18, 2009 at 8:24 PM
- Angie said...
My goodness - that looks lovely! Wow, how creative - I never would have thought to use white beans in a cake! And I love coconut, I will have to try it out. Thank you for visiting my blog! I look forward to perusing your recipes!
http://gluten-dairy-sugarfree.com - June 18, 2009 at 9:33 PM
- CDM said...
When I looked in my pantry and discovered I had all the ingredients, I figured it was a sign. My 12 year old sister was scared of the beans and kept sniffing the cake throughout the entire process. When it was done, everone loved it and no one (other than my sister and I) knew it was made with beans. DELICIOUS, moist, light....all the things you hope for in a cake.
- June 19, 2009 at 9:55 AM
- Kelly said...
Thanks Angie! Coconut rocks! Keep in touch!
AWESOME! I am *thrilled* that you tried it and like it so much!!! So cool! - June 20, 2009 at 4:48 PM
- glutenfreeforgood said...
Wow, this does not look like a "special" cake! The texture looks wonderful and I like the idea of no xanthan gum. I'm definitely going to save this recipe of yours and add it to my collection. It's just my style!
By the way, were you at the CSA Food Fair?
Thanks! I appreciate your experimentation with the cake so that we can all enjoy your efforts.
Melissa - June 22, 2009 at 10:45 AM
- Christine Peh said...
Hi Kelly!
I can't find any coconut flour where I live (I'm from Malaysia...!). Can I substitute the coconut flour with anything else (non-wheat, low carb)?
Thanks in advance! - June 22, 2009 at 8:31 PM
- Hänni said...
Beautiful looking cake! Will make this next time we have a birthday around our house.
- June 24, 2009 at 11:17 AM
- Kelly said...
Thanks Melissa!
I was at the fair, were you?
Cheers, Kelly
Hi! I don't know how to substitute for coconut flour, but you can order it online. I get mine from Tropical Traditions. If you follow the link on my site (on the right hand column) for Virgin Coconut Oil, you can buy the coconut flour I use there. And if you use my # they will send you a free book too!
Cheers, Kelly
Thanks Hanni! I hope you make it and enjoy it as much as we do! I'll be posting my girls birthday tier cake with this recipe in a few weeks -Yeah!
Cheers, Kelly - June 24, 2009 at 12:23 PM
- Annie said...
It looks so moist - without any oil? Is it the eggs, or what that makes it work that way (usually when I subtitute beans or applesauce for oil, my baked goods end up too dry...) Thanks!
- June 27, 2009 at 7:34 PM
- Kelly said...
Hi Annie!
It is really moist and delicious! Just keep and eye on it so you don't overbake it, and I think you will really enjoy this cake!
:-) Kelly - June 27, 2009 at 9:31 PM
- Eris said...
is there something that I can put instead of coconut flour? I don't get that on my country =( And I really want to try making this cake!
- July 8, 2009 at 3:25 PM
- Kelly said...
Can you order it online? If not, I would try 2/3 cup of other gluten-free flours, like brown rice flour, buckwheat flour, tapioca flour, etc. Coconut flour expands, unlike other flours, so I think about twice as much of another flour should work. Hope that helps!
Cheers, Kelly - July 9, 2009 at 11:33 AM
- The Gluten-free 'Dish' said...
How beautiful! This looks so delicious, Kelly. I wonder if I could leave out the vanilla and maybe add lemon juice?
- July 22, 2009 at 6:14 AM
- Kelly said...
Thanks GF Dish! That sounds so yummy! This would make a great lemon cake. You could even use like 1/2 tsp of lemon extract. Let us know if you do!
- July 22, 2009 at 9:22 AM
- Jason said...
Just made this for my wife's birthday. We love it. Even my co-workers have tried it with a raised eyebrow and are very impressed. Great recipe!!
- July 30, 2009 at 9:22 AM
- Kelly said...
Hi Jason! That's awesome! Thanks so much for letting me know!
- July 30, 2009 at 9:48 AM
- thisgirlsjourney said...
Hi, I've been meaning to ask, is coconut sugar the same as palm sugar? I already have that in my pantry for asian cooking so it would be great to know if it's healthy too!
- August 13, 2009 at 12:44 AM
- Kelly said...
Hi! It should be the same, but if the ingredients are written in another language, you could translate them online to be sure. :-)
- August 14, 2009 at 9:15 AM
- Samantha said...
I made this last night, and was a bit skeptical by the way it tasted warm.
I let it sit, covered, in the fridge overnight and frosted it this morning.
Absolutely awesome!
I don't use honey, I simply substituted xylitol and a little bit of water...but it turned out perfect.
I will most def. be using this again and again....noone will know it's secret bean ingredient! - August 29, 2009 at 2:01 PM
- Katie said...
Hi Kelly,
Just wanted to ask you how much is in a chocolate bar (for the icing)? - August 29, 2009 at 7:12 PM
- Kelly said...
Hi Samantha,
I love your comment! haha! Thank you soooo much!
It's 3.2 ounces or 90 grams.
Cheers, Kelly - August 30, 2009 at 8:11 PM
- Jryanbass said...
Kelly, is there anything I could substitute for the honey? My little boy has a digestive disorder that leaves him unable to process ANY sugar or dairy including honey. I am desperately trying to find him a cake recipe that doesn't have dairy or sugar (no fruit either, because its high in sugar) Any help would be greatly appreciated!
- September 22, 2009 at 4:12 PM
- Kelly said...
Sure! You could just leave it out all together, or try substituting with coconut sugar or xylitol. Both are very low glycemic index, like stevia. Let me know how it goes :-) - September 22, 2009 at 5:49 PM
- Minerva said...
Looks amazing! Can you advise on the frosting recipe? It says coconut milk, but I don't see coconut milk used in the melted chocolate - just coconut flour. Just wanted to clarify before I go grocery shopping. Thanks!
- October 3, 2009 at 10:47 PM
- cinnamon said...
I'd like to bake your cake, but is it possible to substitute the eggs with Orgran's "Noegg" replacer? I have a stomach pain if I eat too much eggs:(
Your cake looks soooo delicious! - October 4, 2009 at 6:43 AM
- Kelly said...
Thanks Minerva! I use both, coconut milk and coconut flour in the frosting. I melt the dark chocolate bars with the coconut milk over a double boiler, then whisk in the coconut flour.
Thanks Cinnamon! I'm not sure if it would work, but I would love to know! Please let us know if you try it! - October 4, 2009 at 8:12 PM
Yum! Do you think the leftovers would freeze well for snacking later?
- October 10, 2009 at 9:50 AM
This is such a fab recipe!! I have made it in both cupcake and cake and it's delicious. I only use two eggs though and it still works out fine plus I use rice bran oil as the fat agent.
I also tried the dark chocolate, coconut milk, and coconut flour frosting and loved it. Tried it on my family and they weren't too keen on it - found it too bitter! I guess their taste buds aren't adjusted for healthy bitter dark chocolate.
It's my birthday in two months and I'm planning on making this in cupcake form with the frosting. Do you have any suggestions as a way to make the frosting tastier for people who aren't used to healthy-er food? Maybe not use dark chocolate? Also, how would the addition of orange zest in the cake batter be?
Love your blog - keep up the good work.
Kate - Australia - October 18, 2009 at 5:27 AM
- Kelly said...
Thank you so much Kate! :-) It's so wonderful to make people happy!
Definitely, if it's not sweet enough, just use like a 50% chocolate, or Enjoy Life chocolate chips.
Love the idea of using zest in the batter. Let me know how it works out, and if you take a picture I'd love to post it.
Love, Kelly - October 18, 2009 at 9:44 AM
- ~M said...
I finally have an excuse to make this - my husband's birthday! I'm going to use 1 standard can of organic great white northern beans, drained and rinsed. If it works out as well as I think it will, it will also be present as a nut-free dessert option at Thanksgiving!
Do you know, by the way, whether it freezes well? Also, what size chocolate bars or how many chocolate chips should I use in the frosting? And what size springform did you use - 8" or 9"? Thanks so much! - October 26, 2009 at 11:25 AM
- Kelly said...
Hi -M!
I can't wait for you to make this! Is a can equal to 2 cups of beans? I don't know if it freezes well yet. We always eat it in a day or two :-)
The chocolate bars I use are 3.2 oz, which is a little over 1/3 cup if you want to use chocolate chips. I'm guessing that's about 3/4 cup total.
My springform pan is 9 inches, and I also often use a bundt pan for it. It takes me about 35 minutes in the bundt pan, but I always check it.
Cheers, Kelly - October 26, 2009 at 12:09 PM
- ~M said...
This is great! Very moist and spongy! Next time I would definitely use dark chocolate for the frosting though; I used Trader Joe's semi-sweet chocolate chips and it was REALLY sweet for me (my husband had no problem with this, lol). This is the first white/yellow cake that either of us has liked, gluten-free or not, grain-free or not. EXCELLENT JOB! I can't wait to make your waffles too.
- November 3, 2009 at 6:21 AM
- karen said...
I just made this cake yesterday for my birthday and it was AWESOME. My husband and daughter (both extremely picky eaters) enjoyed it as well. You can not even tell it has beans in it! thank you so much for this easy, delicious recipe!
- December 13, 2009 at 1:36 PM
- Kelly said...
Thanks -M!
Thanks Karen! - December 13, 2009 at 6:38 PM
Kelly, could a mixer or blender be used instead of the food processor?
- December 20, 2009 at 8:56 PM
When I see coconut milk in a recipe is that referring to the canned coconut milk or the coconut milk found in the dairy section? Sorry I'm new to this....
- January 14, 2010 at 9:06 AM
- Kelly said...
Hi Laura,
Yes I usually do use my blender. But it may have to be a really high quality blender to work.
There is coconut milk in the dairy section? Do you know what brand it is? I use canned, but it doesn't matter as long as it's pure coconut milk, and not a blend of coconut milk and dairy. - January 14, 2010 at 9:58 AM
Thank you! I will use the canned coconut milk for my first attempt with the recipe.
Yes, So Delicious makes a coconut milk we use as a replacement in recipes and on cereal. They also make a coffee creamer and an ice cream :o) My daughter is sensitive to dairy so this has been a great replacement for us! - January 14, 2010 at 11:33 AM
- Lisa said...
Oh my gosh, that cake looks so good.
You have a great website here.
Have a wonderful new year. - January 28, 2010 at 2:41 PM
Kelly you are a hero for this blog, I have hope. :)
- January 30, 2010 at 12:29 AM
- Brenna Kater, the Oceanskater said...
Do you think this would work with almond flour instead of coconut? Surfing over here from the marble cake post :) I still don't have any coconut flour, but I have tons of almonds :)
- February 2, 2010 at 12:39 PM
- Betsy said...
I just made this over the weekend. I added lemon zest and substituted butter for coconut oil. I also tried this two ways: (1) sponge cake style (where i separated 4 of the eggs and beat the whites (to soft peaks) and eggs (til light and fluffy) and then folded them into the batter for extra leavening) and then (2) the "normal" way, just as the recipe says. I liked both results though the next time I do this I think I'll just stick to the recipe as is. Beating the eggs separately makes it a little lighter but the crumb is a bit coarse and unattractive.
This cake is really delicious! I am so surprised and impressed. I baked it for a customer with dietary restrictions. I did 1 1/2 times the recipe, baked it in two 9 inch pans. I then sliced each layer in half and filled it with alternating layers of raspberry bavarian cream and raspberry/blueberry/lemon compote. Tonight I will ice it in whipped cream. It would also taste amazing with coconut milk "whipped cream" for any non dairy people.
I just gave samples to my coworkers at an upscale healthfood store and everyone raved! Yay..a great gluten free option. Thank you so much! - February 15, 2010 at 1:07 PM
- Kelly said...
Betsy! That is so cool! Thank you so much! Do you have a photo? I would love to add you to my reader photos section if so, with credit to you and your website if you like :-) Thanks again! Cheers, Kelly
- February 15, 2010 at 2:20 PM
- Betsy said...
Kelly, I will try and get some photos tonight. how can I get them to you? I'm SOOO glad I found your site...i need to do some more exploring here. This is a great source for gluten free, etc. baking.
- February 15, 2010 at 3:07 PM
- Kelly said...
That would be fantastic Betsy! I can pull them from your blog if you have one, or you can send me a jpeg. My email is firstname.lastname@example.com
- February 15, 2010 at 3:12 PM
Kelly, you are a godsend! Honestly! I made your yellow cake last night and practically cried, it tasted so good. Since going gluten free and dairy free recently, this is BY FAR the best dessert I have had. No more funky, expensive gluten free flours and gums for me!
I substituted xylitol and added some coconut milk to replace the honey, since I am diabetic. I had a VERY large slice for my breakfast and my blood sugar was MUCH lower than after my normal breakfast, thanks to all those wonderfully nutritious and high fiber beans. And as you promised, no hint of any bean flavor.
Woman, you have changed my life! THANK YOU!
Cathy B. - March 10, 2010 at 2:53 PM
- Kelly said...
Thanks Cathy! I was reading your comment out loud with my 7 year old, who is very into my blog ;-) and she and I were both crying "happy tears"—I am so touched and grateful. Big hugs, Kelly
- March 10, 2010 at 5:01 PM
- Aimee said...
I am really excited to try this recipe for my daughter's 7th birthday coming up. Due to health issues, she has recently been put on a strict diet which prevents her from eating gluten, dairy, sugar, chocolate, just to name a few. No fun for a kid. I think I will try to subsitute Carob for the chocolate and hope it works out!
- April 12, 2010 at 12:23 PM
- ~M said...
Hi Aimee,
I think your daughter will probably like this cake a lot. It's so moist that it really doesn't require frosting. Besides carob, a sugar-free jam/fruit spread could also work nicely...that's how I "help" store-bought Passover cakes, which tend to be dry. Or maybe a strawberry or raspberry sauce sweetened with honey. Good luck! - April 12, 2010 at 2:19 PM
Hi Kelly, It's me again! I think I figured out how to not be anonymous this time! :-)
I keep thinking your bean cake recipe could be adapated to make a nice cornbread. Unfortunately I am not smart enough to figure out how!
Any suggestions as to how one might combine white beans and cornmeal with a few other ingredients and come up with cornbread? :-) - April 24, 2010 at 1:52 PM
Would it be possible to substitute powdered stevia for the liquid vanilla creme stevia? and up the vanilla extract, perhaps?
- May 11, 2010 at 7:24 AM
- Gluten Fibro Free said...
Looks yummy, and kids will always tell you if something doesn't taste good
- May 14, 2010 at 12:07 PM
Do you have any suggestions for substituting the coconut milk for the the frosting? I would love to use almond milk.... but I'm assuming it's not as thick as coconut milk (?) Thanks!!
- May 17, 2010 at 9:33 PM
- Lori said...
I can't use eggs, flax or the egg replacer because it has other stuff in it.
Would the chia seed work out as an egg replacer for this recipe?? - June 9, 2010 at 11:44 PM
- Kelly said...
I think substituting the almond for the coconut milk would be okay.
Ditto on substituting the powdered stevia for the liquid.
I don't think it's possible to replace so many eggs, though I could be wrong.
:-) - June 10, 2010 at 8:25 AM
We just made it, and THANK YOU! You inspired us to do a two-family cooking extravaganza at the home a friend who's celiac, soy-free and dairy-free. And I'm vegetarian!
Delicious dinner and this incredible cake for dessert!
We could not find liquid stevia of any variety, so did 2 packs of powdered and increased the vanilla. He doesn't use honey, so we used coconut syrup (and a little less than you called for). It was still sweet enough for the kids & all the grownups. We did the coffee-cake version you have on The WHOLE Gang, but I'm inspired to try this version, too. He doesn't do much chocolate, tho...
I like the lemon cake idea. I was also thinking that banana would be good in it, and you could reduce the other sugars further?
Wow! Great recipe! - June 27, 2010 at 8:14 PM
- Misca said...
I saw the same chocolate cake that inspired this and made it just a few days ago and was wishing for a white one. Thanks!
As I'm allergic to coconut, I'll be changing the recipe just a bit (No death cake for me!!) - July 13, 2010 at 1:06 PM
I just made the black bean brownies, was in LOVE! But, it started me thinking about a white bean cake, did a search...presto! Found this & can't wait to try it!
THANKS, Dana - July 16, 2010 at 7:56 AM
- Jenn said...
We really, really loved this cake! Even my SAD diet family loved it, which in my mind is complete success.
Thanks for the great recipe! I'm posting about it on my blog tomorrow ... hope I do it justice :) - August 3, 2010 at 5:56 PM
I made this recipe for my husband, who loved it. I'd like to make it again, but this time as cupcakes. Does anyone have any suggestions about baking time? I'm thinking I should start checking after about 20min.
- August 22, 2010 at 10:26 PM
Can you tell me if this cake tastes like coconut. I'm assuming it does but I thought you would call it a Coconut Bean Cake if so. I'm looking for a recipe for a white/yellow cake that is low in carbs for my diabetic husband but he doesn't like coconut.
- September 9, 2010 at 7:52 PM
- ~M said...
I didn't think this cake tasted like coconut. Coconut flour tastes much less coconutty than, say, flakes/shreds. Hope this helps!
- September 10, 2010 at 9:58 AM
- Kelly said...
I don't think it tastes like coconut. :-)
- September 10, 2010 at 10:35 AM
Hi I am making this cake for my sons birthday party. I am so exiceted to give it a try! I have great northern beans and Garbanzo beans. Which one do you think would be a better choice?
- September 16, 2010 at 7:04 PM
I don't use Stevia. If I leave this out will it turn out ok or should I substute some other sweetner? Increase the honey? Add Sucanant?
- September 16, 2010 at 7:29 PM
- Kelly said...
Hi! I would choose the great northern.
I don't think this recipe would work without the stevia. Stevia is very concentrated. Half a teaspoon of stevia is probably equal to a cup of sugar. - September 17, 2010 at 8:50 AM
We can't eat eggs. Can you substitute eggs for anything?
- September 23, 2010 at 3:51 PM
- Kelly said...
I don't think this recipe could be made without eggs :-( I'm sorry.
- September 23, 2010 at 4:44 PM
- Mary said...
I don't have a springform pan, but a bundt pan is ok, right?
If I use canned beans, do I need to cook them first?
Can't wait to try this! - October 7, 2010 at 2:30 PM
- Megan said...
I made these as cupcakes this weekend and they were a huge hit. Thanks for the great recipe! Where did you find the recipes with the cup of pumpkin in it? Now, I'm hankering for a good pumpkin muffin.
- October 11, 2010 at 10:02 AM
- Mary said...
Any chance you have a Carob frosting recipe? I can't do chocolate, because my baby won't sleep if I eat any caffeine :)
- October 18, 2010 at 12:24 PM
- Mary said...
I made your cake yesterday, it was a big hit!
http://thrivingwithout.blogspot.com/2010/10/vanilla-bean-cake.html - October 19, 2010 at 10:58 AM
- Yorabu said...
Dear Kellly,
after some mistakes making the chocolate version, I used up the rest of the beans I had cooked with this version. I used powdered stevia instead of the liquid and added an extra teaspoon of vanilla. I also used only 1 teaspoon of baking soda and no powder.
The results were fantastic. Since going allergy and sugar free I have not been able to enjoy cake without buying expensive ingredients and this time I could keep the cost down and the health up. I've been eating this for breakfast and snacks, and am already planning varieties that I can make for special occasions, like lemon poppyseed and orange.
You have really changed my life by sharing your recipes of food that I can eat without pain and I really want to thank you SO MUCH. Thank you! *happy tears* - October 19, 2010 at 3:39 PM
- Aubree Cherie said...
What an amazing looking cake! Love it and can't wait to try it! :) Also, wanted to let you know that I posted it in My Favorite Recipes from Last week post! Thanks :)
~Aubree Cherie - November 4, 2010 at 4:28 AM
- Marie said...
Thanks for your continued baking talents and for giving me my favorite cupcake recipe of all times — I have adapted it with Agave/ Grape Seed Oil/ Apple Sauce to lower the calorie/fat content a little bit.
I just made these again and they turned out perfectly as always. - November 6, 2010 at 7:31 PM
- Mel said...
This looks great and I want to try it! But I am allergic to citrus (the GSE in the vanilla cream stevia). How do you recommend your recipe be adjusted to be free of citrus? thank you
- November 17, 2010 at 8:42 AM
- Jes said...
Kelly, I made this cake today as cupcakes. I didn't have coconut flour so I used buckwheat and garbanzo bean flour instead. I also added half of a vanilla bean. These turned out so yummy!!!! And they were easy peasy! I felt like I was at your house having cake and tea. ;)
- November 24, 2010 at 10:39 PM
- Em and Lib said...
I've got a GF 7 year old who is goning to be SUPER HAPPY about this!!
Blessings! - January 4, 2011 at 12:54 PM
- Nathan S S said...
Love the recipe, I am going to make it for my 4yr old daughter's birthday, she's never had a real good cake for her birthday and have high hopes for this one !!
She wants white frosting, any tips to make it white instead of chocolate?
Thanks so much ! - January 24, 2011 at 2:37 PM
Hi Kelly.
I have a question about the eggs in this recipe. If I substituted the eggs for the flax seed mixture (1 TBSP flax seeds + 3 TBSP boiling water for every egg) would this recipe still work out, you think?
Also...I never heard of using beans in cake...and I am very excited to try this recipe out! - January 28, 2011 at 5:07 PM
I'm wondering if I did something wrong when I tried this recipe. After over 30 minutes in the oven, the top browned but underneath it was still liquid. Any ideas on what I could've done wrong? I read the recipe over and over, and as far as I can see, I did what it says.
- January 29, 2011 at 7:01 PM
I made this last night and while I did have to cook it longer than stated and bump the temp up (are you sure it is 30min @325?), it came out PERFECT. Very tasty and great texture!! My son has just been diagnosed with mild Aspergers and while I have been gluten free for some time, we have never tried Casein free. Thanks for all your insperation!
Heather - February 2, 2011 at 11:11 AM
- Tracie said...
I am new to being gluten-free and we are trying to stay as sugar free as possible... all of your recipes look amazing... thank you for posting! Can't wait to try some of them. ~T
- February 9, 2011 at 3:20 AM
This recipe looks AMAZING! Regarding the frosting, when you say dark chocolate, does that mean unsweetened (baking) chocolate? (Doesn't dark chocolate have sugar in it?) Thank you so much!
- February 10, 2011 at 1:43 AM
I can't wait to try this recipe! It looks amazing! I'm very new to GF baking so I have a question ... when it says coconut oil, liquified - what does that mean? I have some coconut oil that I got a week ago but haven't opened yet, but it looks solid to me. Is liquified coconut oil a different product, or can I just use the coconut oil straight from the jar? BTW I really enjoy your blog. My son is autistic and we are still trying to figure out his diet. Your blog makes it feel less overwhelming!
- March 7, 2011 at 6:10 PM
- Laura said...
Hi Kelly,
Last weekend I made this cake with a chocolate avocado frosting (avocado, dates, stevia, cacao, coconut milk, agave and coconut oil), it was amazing and my family could not believe how healthy it was. I also filled your pie crust with a chocolate avocado filling, similar ingredients as listed above, just less sweet. Thank you for these wonderful recipes. - March 13, 2011 at 6:11 PM
Does this cake need refrigeration?
- March 18, 2011 at 2:34 PM
- ~M said...
I made your vanilla bean cake recipe into blueberry cupcakes/muffins. So good! I followed your directions for making the cake in the Cuisinart and then folded in one cup of frozen organic blueberries. I used muffin liners and baked for 22 minutes. Perfect! In some of the cupcakes the berries sank a bit, but they all taste super delicious (you could probably further reduce the sweeteners if you wanted to, but I didn't)! My husband agrees, too.
I wrapped them individually in saran-wrap, then foil, and then put them in gallon-sized freezer bags for after my little girl arrives (any day now!). We did sample one yesterday, though, and they were a bit deflated after freezing but still extremely tasty! Thanks! - March 25, 2011 at 11:07 AM
Made this today and the kids loved it (me too). Thanks!
- May 19, 2011 at 1:05 PM
I have been making this cake without the stevia, but increasing the honey to one cup. Also, since we do not use baking powder, I put in 2.5 teaspoons of baking soda. The cake is fantastic! One of the things I have done with it is soak slices in beaten egg with a little coconut milk and make French toast. Yum! I was hoping to leave stevia out and just put in a couple of tablespoons of honey to make a bread, but without the honey it did not rise up as much and was disappointing. Has anyone made a bean bread yet?
- June 27, 2011 at 4:52 AM
- Kelly said...
Yes, I have a few bean bread and other bean recipes (biscuits and scones) in my baked goods and desserts cookbook :-)
- June 27, 2011 at 12:32 PM
This is amazing. I couldn't help mentally deconstructing the ingredients into a traditional breakfast of eggs, beans and hot chocolate. Then the magic wand of coconut acted to transform that mundane breakfast into a moist, yummy cake.
- July 11, 2011 at 11:00 AM
- Katie said...
We are hooked!! I have made this and a chocolate version many times and my kids (who hate coconut)LOVE this! I have even let them have cake for breakfast before, it's so healthy! THANK YOU!
- July 25, 2011 at 3:34 PM
What a great looking recipe. What a great blog. Bookmarking you for sure. Thanks for sharing.
- July 26, 2011 at 7:05 AM
- August 9, 2011 at 4:23 PM
- R.L. said...
can I leave out the coconut flour I'm not allowed any starches on my diet even gluten free .....including coconut flour
- August 16, 2011 at 3:12 PM
- Shaina said...
Is there any way to substitute for the stevia in this recipe or could I just leave it out altogether??
- September 22, 2011 at 1:34 PM
I made this after seeing your post. Was looking for a healthy carrot cake recipe so I turned this into one by doing some tweaks and omitting 3 eggs and added ground flax w/ water. Had several tast testers and they all LOVED it.changes:Added carrot,ginger,a bunch of carrot cake spices,coocnut oil plus ghee, coconut, vegan protein powder, raisins,walnuts, almonds, lemon. THANK YOU.
- September 28, 2011 at 6:39 PM
- Ccasey said...
Hey Kelly, I tried making this recipe. It didn't quite turn out for me. Does it matter if you over-cook the beans a little? Lol. This is the first time I've cooked my own beans, Im trying to get away from canned items. It's the only mistake I can think of . =) All your other recipes I've tried have been wonderful. Thanks!
- September 29, 2011 at 10:01 PM
- Katherine said...
Anything I can use in place of the eggs? I have a bad egg allergy ( to whites)- could I use extra yolks?
- October 14, 2011 at 7:30 AM
- Deschions said...
Thanks so much for posting this! I'm on the SCD for Crohn's disease (specific carbohydrate diet), but I didn't want to forsake a cake for my upcoming 21st birthday.
I think I'll leave out the stevia and increase the honey to one cup as one commenter did, and make a strawberry glaze for "frosting".... mmmmm. I can't wait! I might have to make a couple trial cakes. Haha =) - October 23, 2011 at 11:23 AM
- Angie said...
THANK YOU for this recipe! I have just found your blog and am so excited about all that I will learn from you. Made the cake last night and it is delicious!! I look forward to exploring the archives! Thanks again...
- October 27, 2011 at 2:45 PM
- Dana said...
Did you make this with large or extra-large eggs?
- October 28, 2011 at 10:26 AM
- Katie Bug said...
Is there a way to use plain liquid steiva without compromising tastiness? Would adding some extra vanilla work?
- November 1, 2011 at 2:52 PM
- Kim said...
I made this cake last week and nearly cried. It made me so happy. It was inexpensive to prepare, easy and tasted WONDERFUL! I did have to bake it an extra twenty minutes, though. I just put another one in the oven but I used apples, walnuts and cinnamon in it. Can't wait to see how it turns out! Thanks for this recipe.
- November 3, 2011 at 12:53 PM
- eatthecookie said...
i am scraping to find an egg-free, grain-free cake. i can't seem to find anything anywhere!
any ideas? do you have a recipe up your sleeve?
any tips would be appreciated!
ps i'm getting ready to buy your cookbook, is there something in there? - November 18, 2011 at 5:15 AM
- jo-lyn said...
saw this on pinterest...it's an old recipe! but thnx!:)
- December 1, 2011 at 6:05 PM
Whenever I make this cake it tastes too 'beany', I soak, cook, and rinse white navy beans, then put everything into a food processor, and from there into a cake pan.
I live in the Pacific Northwest, so perhaps our beans are lower quality?
J. - January 23, 2012 at 6:18 PM
- Sweet said...
Finally! This is such a fantastic recipe, thank you so very much. This is my first sucess with a gluten free, sugar free dessert and I just want to kiss you right now:)
- January 28, 2012 at 6:01 PM
- Shannon said...
Hi, Thanks so much for posting this recipe. I used it for my daughter's birthday and we loved it. I actually changed it a little bit...used vanilla Agave and added freeze dried strawberries. Delicious!!
- February 11, 2012 at 11:43 AM
- Wendi and Matt said...
I just had this recipe at a birthday party and it was AMAZING!!!! I asked for the recipe and love your site but had no idea this gem was on here. Just wanted to THANK YOU for being a genius! :)
- February 11, 2012 at 3:36 PM
My mom grinds our own flour, she can grind the beans into flour. Do you think that would work for this cake?
- February 14, 2012 at 10:54 AM
Made these as cupcakes this weekend and they are very hard to stay out of! I swapped coconut palm syrup for the honey (lower GI)and used unsweetened carob in the icing. What a wonderful, healthy treat!
- February 27, 2012 at 12:53 PM
I'm making this tomorrow and I was wondering what consistency should the bean be. Soft? Very soft? I'm using organic cannellini beans. Any help would be much appreciated. Trying it out for an Easter cake this year! It looks soooo moist and delish!
By the way thank you for a wonderful site. Coming from someone who is still a newbie to gluten free and using coconut it's been a real help. - April 4, 2012 at 7:55 PM
This is the best texture I've ever had in a healthy cake. I can't believe it. It is so wonderfully moist and, well, cake-y. I loved it and so did my kids. I will be making this again and again. Yum! Thanks for the recipe.
- April 14, 2012 at 7:33 AM
Hey Kelly!
I made a new version of this cake today. I substituted black beans, used between 1/3 and 1/2 c. honey and 1 t. vanilla stevia. It turned out great! my hubby was very impressed with the texture, he said it just needed a little more sweetener. - April 14, 2012 at 6:48 PM
- snenny said...
Blimey, this looks delicious! I'm probably being a complete nonce, but roughly how many people would the cake serve? And what size baking tin did you make it in? Thanks so much for your help - this looks stellar!
- May 13, 2012 at 11:35 AM
- Colleen said...
I love this cake! I'm making it again, but need to make a couple of 9 x13 inch sheet cakes to cut into animals. Do you think this recipe would fill the volume of one 9x 13 pan? (I'm not sure what size springform you used) Thanks for the recipes!
- May 17, 2012 at 11:08 AM
- Roroma said...
I made this as cupcakes and I am going to try it again(sans frosting) as a rosemary plum upside down cake.
- July 10, 2012 at 5:53 PM
- Roroma said...
I have made this before as cupcakes and want to try it again as rosemary plum upside down cake.
- July 10, 2012 at 5:54 PM
- Quin said...
Is there a way to use something other than honey?
It would be for my son's first birthday and my cousin happens to be allergic to honey. - July 11, 2012 at 8:11 PM
This sounds delicious and I would love to try for my youngest who cannot have dairy or soy; however, I had to comment on the "sugar-free" claim. Honey contains fructose and glucose, which are sugars.
- July 11, 2012 at 8:15 PM
- dandh said...
Jryanbass - Would you mind sharing the name of the digestive disorder your child has? My son is medicated for reflux and is dairy- and soy-free, but we still have digestive issues. We do see an excellent GI doc, but I am always doing my own research. I can give you my email if you prefer to do it privately. Thank you!
- July 11, 2012 at 8:31 PM
- Unknown said...
I have made this twice as cupcakes and it was a hit with everyone! I used honey and organic sugar because I was making for a crowd not used to stevia. I think I might try it with coconut sugar and maple syrup next time so my 9 month old can have more than just a bite. I am going to make it today and cut it up to use in a blueberry trifle! I had a friend ask for the recipe and told her to check out your blog.
- July 14, 2012 at 6:55 AM
This is sooo yummy! you will be soon famous here in Europe, as I will bring this cake to all my friends and family in Germany, Switzerland and France ;)
- July 23, 2012 at 9:49 AM
Thank you for this great recipe! I made this tonight using canned organic beans (rinsed well) and 1/2 cup agave in place of the stevia/honey, plus an extra 1.5 tsp of vanilla. I was able to get two perfect 8" cake rounds! I can't wait to try variations in flavor with zests/extracts/spices. Thank you!!
- July 30, 2012 at 9:17 PM
I just made this for my daughters 1st birthday. I am so excited about this cake recipe and all of your recipes on here. Me and my family loved the cake and I think it is just so amazing how you add the coconut flour to make the icing , like real icing! Amazing Thank you so much for your recipes!
Jade - August 26, 2012 at 1:42 PM
- Hannah S-Q said...
I finally tried this. :) It's lovely. Great recipe. I think adding some sort of citrus zest or other such flavor would be fun.
- August 28, 2012 at 7:01 PM
- Lauren said...
Shared your cake at the end of the original post, Kelly. I know it's an older recipe and you've made many delicious creations since. :D Congrats on all of your success!
- September 3, 2012 at 10:51 PM
- Allison Dietz said...
I was wondering why you used a springform pan instead of a regular circular cake pan?
- September 10, 2012 at 3:48 PM
- Lisa said...
Just made this cake tonight. Loved it. Thanks for another great recipe. :)
- November 16, 2012 at 10:18 PM
- The U.P. Five said...
Just baking right now... Smells yummy!
I didn't have vanilla stevia but did have "vanilla cream" stevia drops so hopefully they are similar or the same thing. :)
Thank you for the great grain free cake recipe!
~ Heather :) - December 5, 2012 at 4:55 PM
- BikingKnitter said...
I'm thinking about making this for my daughter's first birthday, but I'm not sure what to substitute in for the honey??
Would molasses work?
-Shelly - December 10, 2012 at 1:28 AM
- ashley mk yun said...
So delicious! I just made cupcakes with this recipe for the second time and I can't get over it! This time I added cinnamon to the batter and made a coconut oil/honey icing with cinnamon, clove and nutmeg and shredded coconut, and covered with more shredded coconut. It tastes incredible! I can't wait to blow my grain-loving friends' minds with it tomorrow!
- December 21, 2012 at 11:15 PM
- ashley mk yun said...
This recipe is great! I added cinnamon and made a coconut oil, honey, shredded coconut, cinnamon, nutmeg and clove frosting this time, sprinkled with more coconut for a Christmas dessert. Great even to those who love grain-based!
- December 21, 2012 at 11:17 PM
- Alissa said...
I made this for my friend's daughter's 2nd birthday and it turned out fabulously! I omitted the honey and added some banana puree. Thank you for a wonderful recipe!
- December 28, 2012 at 11:06 PM
- Unknown said...
Wish I had found this recipe sooner! Looks much better than the birthday cake I "attempted" for my kids :( Will have to try this one out for next year!
Is there something that can be substituted for the honey? - January 21, 2013 at 1:29 PM
What Sugar-Free Dairy-Free chocolate options are there for the frosting?
- January 28, 2013 at 2:35 PM
When you say white beans do you mean the white version of green string beans are canned white beans?
- January 28, 2013 at 7:14 PM
I made this today for my daughters second birthday. My family loved it!!! I've been gluten free for awhile and trying to be sugar free. This was the best cake I've made. Thank you so much. I can enjoy cake without the awful sugar hang over. Yay!
- February 9, 2013 at 7:16 PM
I am desperately exploring cake and cupcake recipes for my children's joint birthday party this weekend. I am new to gluten, dairy, and sugar free baking - so we've been experimenting a lot these past couple of weeks. Things were either too crumbly (not going to work for a toddler party), too expensive (lots of maple syrup and coconut oil), or she just didn't like them. Anyway, I'm planning to try this cake today. I have all the ingredients except the liquid vanilla stevia. Can I substitute "Stevia in the Raw", Truvia, or Agave? I've been checking on line for conversions and while I have found DIY recipies for liquid stevia, I can't quite find conversions. I do already have a pantry full of specialty flours and substitute sweetners ("Stevia in the Raw", Truvia, agave, brown rice syrup, honey, and mollasses). Thanks so much...
- February 28, 2013 at 12:45 PM
Finally!! A healthy and delicious cake!
I suffer from a severe case of "Sweet Tooth" and I keep searching for recipes that have little to no sugar. My family loved the Vanilla Bean cake.
Thank you, thank you, thank you!
- March 5, 2013 at 11:30 AM
- Jenny said...
This looks great. Is there any special reason it needs to be in a springform pan vs. a regular cake pan? Just wondering.
Jenny - March 15, 2013 at 1:30 PM
I love this cake!! I make it all the time. I have made it in a 9x13, just keep an eye on the time. I also made it into a doll cake for a birthday party. Using a bowl pan the mom gave me. It took much long to bake the outer edges where a little dry. But the girls loved the cake!! Imagine a gluten free doll cake she could eat on her birthday. She was the happiest girl ever.
I have also done 2 9x13 pans and put them ontop of eachother. My friend can have sugar so I made a buttercream frosting with India Tree coloring. - March 21, 2013 at 8:02 AM
- Ali Lessley said...
I made this for a baby shower. Made a couple batches. One was cupcakes and one was a cake. It was a hit! Soo delicious! Thank you for the great recipe!
- March 24, 2013 at 12:34 PM
- Denis said...
Hello this cake looks amazing and i really want to try it, but last night when i was making it i really the dough was very stiff did i miss some liquid in the recipe?
- March 25, 2013 at 1:47 PM
- Yoli said...
Hello, I got this cake in the oven but I wanted to say it taste more like coconut than vanilla cake. Is the right?
I also using the bread glass pan.
Yoli - March 25, 2013 at 9:06 PM
- Yoli said...
Hello I am making this cake but it taste like coconut not vanilla. Is this right?? Also, I am using a bread glass pan. I hope the cake will cook with 325 degrees. Please let me know,
Thank you,
Yoli - March 25, 2013 at 9:09 PM
Hi! I cannot wait to make your cake tomorrow. I just got done with my beans. We are having a play date on Friday with a bunch of kids and I am desperately on the hunt for treats and sort of "normal" foods to replace our junk food. This is a perfect option. I heard about it from a friend. She said its amazing! Ok, here's my question...(I read comments for about 20 minutes and just coudln't any more so im not sure if you answered....) I made my own coconut milk and coconut flour a few days ago, from organic coconut. Do you think homemade coconut milk would work over canned? I used it for a curry masala dish that is a family favorite and I learned that it actually made my recipe taste BETTER, but it wasn't quite as...hmm..."white"? Not sure how to explain. It did seperate in the jar and there is a huge band of white coconut "oil" on top...so I think it should work, right? Have you done this? My 2nd question is...do you think i could double this and make a 9x13 pan and have it turn out good?
- March 27, 2013 at 10:08 PM
- Samantha said...
Made the cake for Easter Supper today. My husband was a big skeptical. :) But it's only because he has little faith in the versatility of the beans! :)
I will be reviewing your recipe on my blog. http://thebrightersideofdirtydiapers.blogspot.com/
It was SUPER YUMMY!!!! - April 1, 2013 at 12:33 AM
- Samantha said...
Here is my blog post on the Vanilla Bean Cake! Hope you get a chance to read it.
http://thebrightersideofdirtydiapers.blogspot.com/2013/04/vanilla-bean-cake-review.html - April 2, 2013 at 12:53 AM
- holly harmon said...
Hi, I'm planing on trying this tomorrow for my son's birthday. Do you think I could use honey or sugar to substitute for the stevia? Thanks!
- April 14, 2013 at 9:32 AM
- Kevin, Kelli & and Family said...
I bought two of your cookbooks after making this cake!! It is wonderful and super easy as far as gluten free cake baking goes. I look forward to making many more of your recipes.
- June 5, 2013 at 8:35 PM
Beans in a cake? I HATE Beans-but this is the MOST AMAZINGLY DELICIOUS GF cake I have ever had or made! I love it!! Thank you so much for your recipe--This has cut my quest down to fun only, not desperation! Thanks-Maureen in Phoenix
- June 16, 2013 at 3:10 PM
- Unknown said...
This cake is outstanding. I have made it 3 times in the past 6 weeks. Everyone loved it , including my very very picky eater. Thank you and glad I came across your website.
- June 16, 2013 at 4:00 PM
- Unknown said...
This cake is outstanding!! It's so easy to make that I have made it 3 times in the past 6 weeks. Even my very very picky eater loved it(didn't tell her beans were in it till after she ate a piece and begged me for the recipe) So glad I came across your website and now have it bookmarked! Can't wait to try more of your recipes. :)
- June 16, 2013 at 4:06 PM
Thanks for your blog! Very helpful for someone like me just getting started in the dairy-free, gluten-free, etc. way of life ;)
I am going to make this for my daughter's first bday - but into cupcakes. Is 325 for 22 mins sound right? Also, since family members are coming (very very picky), can I sub half almond flour for half of the coconut flour for fear of it tasting too coconut-y? Also, my baby girl's favorite fruit is strawberries. Can I chop up some fresh strawberries for the cake? Would that change anything in the cooking time? And do you have a good recipe for a coconut frosting, sans chocolate? - June 19, 2013 at 10:27 AM
- Sapna said...
Hello, this looks good. I plan to use a flower cupcake pan to bake. Would using a cooking spray suffice for this batter in lieu of parchment paper? Its for a bday party, so I can't take a gamble if you think the batter is too sticky to use a flower cupcake pan (rose one, teflon). Thanks.
- June 26, 2013 at 11:37 AM
I would love to try this for my kiddos birthdays coming up. Have you ever made your own coconut milk? I saw a recipe where you just blend water and coconut. Would it be the right consistency for this recipe? Where do you get yours? Is it canned? Thanks so much!
- July 23, 2013 at 11:54 AM
Hi Kelly,
I hope this gets to you as I know its a few years since you posted this.
I have a ton of diet restrictions and am intrigued by this bean cake. Sadly I cant have beans because if the starch and a food which is quite hard to digest. Do you think this beans could be substituted for butternut squash, sweet potato or pumpkin puree? - September 4, 2013 at 1:59 AM
- Layla Falcon said...
YUM!!! I love this cake.
- September 27, 2013 at 6:09 PM
- Lisianthia said...
Looks super tasty? Did you use a "sugar free" dark chocolate?
- October 7, 2013 at 12:34 PM
- person011 said...
Can I just use canned white beans?
- October 7, 2013 at 4:52 PM
- person011 said...
- This comment has been removed by the author.
- October 7, 2013 at 4:53 PM
I am making this today for my husbands bday cake! He was recently diagnosed celiac and has been overwhelmed and iI'm sure he's thinking he'll never eat cake again!!! Well... I cannot wait to surprise him with this tonight!
*** My question is... I bought canned organic white kidney cannellini (sp?) beans, as I didn't see it in the recipe if you used white cannellini or great white northern beans??? I hope it works out regardless. ;-) Thanks!
- October 15, 2013 at 10:53 AM
- Robin Ehrlich said...
I've been too busy eating this cake to comment. I made it for two birthday groups in the past week. Everyone, esp. me, loved it. I'm so impressed it pleased many children who are used to "normal" cake. We don't do chocolate, so I used 2T carob powder in the frosting and replace some coc. water with coc. cream to compensate for removing choc. bars. Worked great. Oh, and we're down by the sea, so I had to bake it around 45 min., FYI. I'm so appreciative that you figured out this cake. It is truly revolutionary. Thank you.
- October 15, 2013 at 10:40 PM
I made this yesterday but in cupcake form with some yummy chocolate avocado frosting.. and they were heaven! I have tried a couple of other coconut flour recipes before, but always got that floury, dry taste in my mouth after eating whatever I made. But this was so moist! So all I can say is thank you, thank you, thank you for being a creative genius! xx
- October 23, 2013 at 9:30 PM
- Unknown said...
So I love this cake and have made it many times! How can I use this recipe but make it chocolate instead? I would like to use black beans but do not know how much cocoa powder to add and if I just add it will it mess up the cake? Also, found a frosting made from just dates, coconut oil, water and cocoa powder and it is truly amazing - just blend and it is creamy and chocolately and no double boiler!
- October 24, 2013 at 1:11 PM
What is the nutrition info in this cake?
- November 10, 2013 at 10:02 PM
- Tessa Domestic Diva said...
I only had two eggs, and I was out of coconut flour....So I subbed in about 1/2 cup pumpkin purée, and used 1/2 cup tapioca, 1/2 alMound flour, and 1/4 chestnut flour....turned out awesome!
- January 29, 2014 at 6:00 PM
I made this cake the other day and it is YUM a hue thumbs up from both my children and husband... Does it need to be kept in the fridge or can it be kept in a air tight container in the pantry? and does it freeze well?
- February 14, 2014 at 9:09 PM
I was so excited to see that I could stay on my candida diet (later stages) with the ingredients on this list while enjoying cake again! I made the cake exactly to your recipe (only exception is I had powder stevia versus liquid so I adjusted) and it was delicious! Even my picky husband who wasn't sure it was going to taste any good really liked it. (I didn't make the frosting so I can't comment on that) But thank you SO MUCH for making this recipe so I can enjoy cake again on my very restricted diet. I can't wait to make it again on my birthday!
- February 15, 2014 at 8:52 PM
What is liquid vanilla stevia?
- February 25, 2014 at 4:43 AM
- Sarah said...
This is my family's all time favorite all purpose recipe for cupcakes, cakes & coffee cakes. Thank you for such an awesome recipe! We are excited to be able to take this recipe with us when we move the Dominican Republic as missionaries, praying to be able to leave by January 2015.
Missionary Mom in the DR with International Ministries - February 26, 2014 at 8:38 PM


text:
Kohler K-838-55 Innocent Blush Bellwether Bath Tub 60" L x 30 1/4" W Cast Iron Soaking for Three Wall Alcove Installations with Integral Apron and Right Drain
Technical Specs
Specification Sheet | |
ADA | Yes |
Apron Front | Yes |
Basin Length | 48.75 |
Basin Width | 19.313 |
Capacity (Gallons) | 32.6 |
Drain Placement | Right |
Height | 14 |
Installation Type | Three Wall Alcove |
Length | 60 |
Material | Cast Iron |
Number Of Bathers | 1 |
Overflow Height | 9 |
Product Weight | 325 |
Theme | Modern |
Tile Flange | Yes |
Tub Shape | Rectangular |
Width | 30.25 |
This product has additional required/recommended options. To configure, add to your cart.
Tub Waste Recommended
Tub Features:
- Kohler's cast iron components carry a limited lifetime warranty
- Tub is constructed from Enameled Cast Iron combining strength with durability
- Bellwether features a clean, contemporary design in a popular, industry-standard size
- This bath is sure to offer years of reliable performance
- Installs in a Three-wall Alcove configuration
- A textured slip-resistant bottom takes the worry out of slipping and sliding as you move about the tub
- ADA compliant - complies with the standards set forth by the American's with Disabilities Act
- Product Meets or Exceeds the Following Codes and Standards: ADA, ICC/ANSI, CSA, OBC
- Pair this bath with other products from the Bellwether Collection for a coordinated elegant look in the bathroom
Product Technologies and Benefits:
- Enameled Cast-Iron Material - Kohler Enameled Cast-Iron combines the strength, durability, and insulation benefits of cast-iron with the scratch, chip, and burn resistance of a baked, powder coat finish and comes with an exceptional Lifetime Limited Warranty. These materials combined give the sink or tub the strength to last a lifetime of use. Another benefit is that Kohler Enameled Cast-Iron is available in a wide variety of specialty colors to truly customize your home.
Tub Specifications:
- Overall Height: 14-1/2" (measured from the top of tub rim to the bottom of basin)
- Overall Width: 30-1/4" (measured from back most to front most point on outer rim)
- Overall Length: 60" (measured from left most to right most point on outer rim)
- Basin Width (Bottom): 19-5/16" (back to front measurement of the bottom of basin walls)
- Basin Length (Bottom): 48-3/4" (right to left measurement of the bottom of basin walls)
- Basin Width (Top): 21-3/16" (back to front measurement of the top of basin walls)
- Basin Length (Top): 54-11/16" (right to left measurement of the top of the basin walls)
- Water Depth: 9" (depth of water at tub's maximum capacity)
- Maximum Water Capacity: 32.6-gallons
- Drain Location: Right
Variations On This Tub:
- K-838: This model
- K-837: This model with left-hand drain
Gracious living is characterized by qualities of charm, good taste, generosity of spirit and the enhancement of nature. It is Kohler's mission that you can improve your sense of gracious living with every experience you have with a Kohler product or service.
With everything that Kohler does it lives on the leading edge of design and technology, while maintaining a constant level of quality regardless of price. Kohler sets the standard of excellence in its field, and yet is constantly striving to improve.
From sustainable products in the kitchen and bath, to engines for lawn tractors and generators, to power systems that protect data centers and urban landscapes all over the world; this is what the Kohler Company is all about.
Additional Kohler Links
- View Manufacturer Warranty
- Shop All Kohler Products
- Shop All Kohler Bellwether Collection Products
Our SKU: K-838
This product is listed under the following manufacturer number(s):
Almond - K-838-FT
Basalt - K-838-96
Biscuit - K-838-7
Black Black - K-838-FD
Cane Sugar - K-838-K4
Cashmere - K-838-NY
Dune - K-838-95
Ice Grey - K-838-55
Innocent Blush - K-838-33
Mexican Sand - K-838-G9
Sandbar - K-838-FF
Sea Salt - K-838-Y2
Sunlight - K-838-NG*
Tea Green - K-838-0
*Denotes a finish or option that has been discontinued
2 Questions from the Community
How heavy is the tub?
What is the difference between kohler bellwether k-838 and k-876
Product Reviews
Kohler Bellwether Collection
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Bellwether Bath Tub 60" L x 30 1/4" W Cast Iron Soaking for Three Wall Alcove Installations with Integral Apron and Left Drain
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Bellwether Collection 60" Three Wall Alcove Cast Iron Soaking Bath Tub with Integral Apron and Right Hand Drain
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$925.40$694.05(5) -
Kohler K-848
Bellwether Bath Tub 66" L x 32" W Cast Iron Soaking for Three Wall Alcove Installations with Integral Apron and Right Drain


text:
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