Gluten Free Strawberry and Ricotta Honey Cake

Name: Gluten Free Strawberry and Ricotta Honey Cake
Ingredients: 400g can no-added-salt cannellini beans, rinsed, drained; 70g (¼ cup) natural yoghurt; 3 tsp vanilla bean paste; 4 eggs; 125g Capilano Pure Honey; 40g (¼ cup) plain flour (or gluten free plain flour); 2 tsp baking powder; 1 tsp cinnamon, ground; 150g almond meal; 125g (½ cup) smooth ricotta; 50g Capilano Pure Honey; 130g (½ cup) natural yoghurt; 400g fresh strawberries (½ for garnish, ½ for sauce); 2 tbsp Capilano Pure Honey, extra

capilanohoney.com

Perfect for strawberry season. This gluten-free honey cake uses cannellini beans instead of butter and honey instead to replace sugar.

View full recipe on capilanohoney.com

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Ingredients

400g can no-added-salt cannellini beans, rinsed, drained
70g (¼ cup) natural yoghurt
3 tsp vanilla bean paste
4 eggs
125g Capilano Pure Honey
40g (¼ cup) plain flour (or gluten free plain flour)
2 tsp baking powder
1 tsp cinnamon, ground
150g almond meal
125g (½ cup) smooth ricotta
50g Capilano Pure Honey
130g (½ cup) natural yoghurt
400g fresh strawberries (½ for garnish, ½ for sauce)
2 tbsp Capilano Pure Honey, extra

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Gluten Free Strawberry and Ricotta Honey Cake

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