Mock Gingerbread Bean Cake
 

I have been craving gingerbread for weeks. I found a recipe online and then tweaked. So far it's excellent. Next time I will make it a tiny bit less sweet, maybe replace the agave with a little maple extract. If you use whipped toppings I'm sure that would be yummy. I might try a little Greek yogurt with sf vanilla syrup as a topping later.

2c black beans or 1 can, rinsed & drained
2 whole eggs + 1/2c whites (or 4 whole eggs or 1c egg whites)
1 t baking powder
4T applesauce (original recipe used 2T oil + 2T applesauce)
3/4 c coconut palm sugar (or other allowed, dry sweetener)
1t ginger
1t cinnamon
1/2t cloves
1t vanilla
2T maple agave (original recipe used NSA maple syrup)

Toss it all in a blender then into a greased pan. Bake at 350 until a toothpick comes out clean, about 30 minutes. Makes 12 servings

I doubled all my spices, something I almost always do with this kind of recipe. I would probably not double the cloves next time, they are a little strong but that might also be all the spice in the homemade applesauce.
I intentionally kept the fat low but would probably just use 4 whole eggs normally.

FitDay says 102 calories, 1g fat, 20g carb, 3g fiber, 5g protein

This sounds like what I have been craving also. What size pan did you bake this in ? Can't wait to try it. Linda

The original recipe called for a springform pan. I used an old crockpot base, roughly equivalent to a 9" square.

I think this is what I am going to make tonight to bring with me to the office pot luck tomorrow. Thanks Cyndi!

I decided to try this as a rum spice cake. I used white beans because that's what I had ready. Then instead of maple agave I added 2t rum extract. Now for a lighter nsa cream cheese frosting