Hemsley & Hemsley - Cannellini Vanilla Sponge Cake with Avo Frosting - The Food TeacherThe Food Teac

Ingredients

• 125g butter/coconut oil, melted, plus extra for greasing
• 3 x 400g tins of cannellini beans, drained and rinsed
• 9 medium eggs
• 1 tbsp. vanilla extract
• 220ml maple syrup
• 5 tsp. apple cider vinegar/lemon juice
• 90g coconut flour
• 2½ tsp. bicarbonate of soda
• ¼ tsp. sea salt
• 150g punnet of fresh raspberries, to decorate
• 4 medium ripe avocados
• 75g coconut oil, melted
• 8 tbsp. raw honey (to taste)
• 10 tbsp. cocoa powder
• 2 tbsp. lemon juice
• ½ tsp. orange extract (not essence)
• A pinch of sea salt