My sister and I were supposed to be visiting our mother tomorrow so I made this gluten-free cake to take since she is now gluten-free and feeling the better for it but Janet (my sister) has an exceedingly nasty cold, which my Mum and I do not have any intention of catching. So, no visit and more cake for us. This is similar to some bars I made recently, which I found on the website of Chocolate-Covered Katie. They went down really well with the family so I went hunting for another gluten-free sweet on her website and found this cake/dessert, which uses the same unusual ingredient as the bars – white beans. You can find the recipe here.
I prettied it up with a lemon icing drizzle on top, which I actually liked because the lemon cut through some of the sweetness of the dish. I then melted the leftover chocolate chips and dribbled the resultant deliciousness over the icing and crowned it off with a dollop of mascarpone. It definitely has a decadent feel and taste to it and yet it could be considered healthy because of all those beans, rolled oats and applesauce. The only downfall is the cup and a half of brown sugar but Katie does have a sugar-free version involving dates on her website.