Gluten-free Cranberry-orange Beanie Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (15 1/2 ounce) can kidney beans (cannellini beans)
• 3 eggs
• 3 tablespoons canola oil
• 1 teaspoon orange extract
• 3/4 cup gluten-free flour
• 3 tablespoons dutch-processed cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 orange, zest of
• 1/2 cup dried cranberries
• 2 tablespoons butter
• 1 cup powdered sugar
• 4 teaspoons fresh orange juice
• 1/8 teaspoon orange extract

Recipe

• 1 preheat oven to 350°f and lightly spray 8x 8 baking dish with non-stick cooking spray.
• 2 combine first 10 ingredients in a food processor (or blender), until smooth. stir in cranberries with a spoon.
• 3 pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
• 4 cool on wire rack.
• 5 to prepare frosting: in small bowl, beat together butter and powdered sugar. add the orange juice and extract and beat well to combine. add milk or more orange juice, a teaspoon at a time, if necessary to get a spreading consistency. spread over cooled cake, slice and enjoy!