Amazing Lemon Cannellini Cake 8.000

Goran Kosanovic for The Washington Post

Oct 10, 2016

This makes a surprisingly light cake that’s dairy-free and uses no refined sugar.

We tested this using cooked, canned beans as well as home-cooked ones; we preferred the latter, because the canned beans can impart an off flavor.

Make sure the baking powder is gluten-free. You’ll need an 8-inch springform pan.

Make Ahead: The tofu for the topping needs to drain overnight in the refrigerator. If you use a tofu in aseptic packaging, such as Mori-Nu brand, you can skip this draining step.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

  • For the cake
  • 28 ounces home-cooked or two 14-ounce cans cannellini beans, drained and rinsed (see headnote)
  • 2/3 cup raw honey
  • Scraped seeds from 1 vanilla bean
  • 4 large eggs
  • 3 1/2 ounces (about 7/8 cup) ground almonds (almond meal)
  • 2 teaspoons baking powder
  • 2 tablespoons liquefied coconut oil
  • Generous pinch sea salt
  • For the frosting
  • 7 ounces silken tofu, drained overnight (see headnote)
  • 2 tablespoons liquefied coconut oil
  • Finely grated zest and juice of 1 lemon (preferably organic), plus optional strips of zest for garnish
  • 2 tablespoons raw honey
  • 1 teaspoon orange blossom water


For the cake: Preheat the oven to 375 degrees. Use cooking oil spray to grease the inside of the pan, then line the bottom and sides with parchment paper.

Combine the cannellini beans, honey and vanilla bean scrapings in a food processor; puree until smooth. With the motor running, add the eggs one at a time. Transfer to a mixing bowl, then gently fold in the ground almonds, baking powder, coconut oil and salt. The batter will be loose.

Pour into the springform pan; bake (middle rack) for 30 to 40 minutes, until the cake is golden brown and a tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove the springform sides and transfer the cake to a wire rack to cool. The top may be cracked; that’s okay.

Meanwhile, make the frosting: Combine the tofu, coconut oil, lemon zest and juice, honey and orange blossom water in a blender; puree for a total of 3 to 4 minutes, stopping to scrape down the sides as needed, to form a very smooth frosting.

Once the cake has cooled, spread the frosting thickly and evenly on the top (only) of the cake. Garnish with the lemon zest strips, if using.

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Recipe Source

Adapted from “A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals,” by Anna Jones (Ten Speed Press, 2016).

Tested by Bonnie S. Benwick.

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