Cinnamon-Bean Cake

If you want to go really "beany" with this cake, visit an Asian market and purchase canned sweet bean preparations (such as sweet mung beans). These can be pureed and used as a dessert sauce over the cake.

Ingredients:
1 cup canned navy or pinto beans, drained
1 package (15 ounces) white or yellow vegan cake mix
1/2 cup finely chopped canned or cooked apples (or chunky applesauce)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
Grease one 8-inch (square) baking dish or cake pan.

Puree beans with the amount of water called for on cake box directions.

In a large mixing bowl, combine beans, cake mix, apples, and spices and mix until well blended. (With an electric mixer, this should be 3 minutes on medium speed.)

Pour cake batter into pan and bake according to package directions. Cool and serve.

Note: This cake can be baked and frozen for later use. Instead of frosting, serve squares of cake with slices of fresh fruit (mango, pineapple, and peaches come to mind), or with sorbet or soy ice cream.

Yield: one 8-inch cake or approximately 10 servings

Total calories per serving: 212
Carbohydrates: 39 grams
Sodium: 330 milligrams
Fat: 5 grams
Protein: 3 grams
Fiber: 2 grams