Apple-Pecan Refried Beans Cake

Apple-Pecan Refried Beans Cake


Ingredients:

1 cup sugar substitute such as Monkfruit (use white sugar otherwise)

¼ cup butter

1 egg, beaten well

1 16-oz can vegetarian refried pinto beans (Goya brand "Traditional Refried Beans" is my choice)

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

heaping 1/2 teaspoon garam masala

½ cup chopped pecans

4 oz unsweetened applesauce

1-2 Tbsp milk, as needed (whole milk is my preference, but 2% or half&half should work well)


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch Pyrex baking dish.

2. Cream butter and Monkfruit/sugar together. Add the beaten egg and mix well. Stir in the refried beans and the vanilla. Add the chopped pecans and the applesauce. Stir to mix well.

3. Sift the flours, baking soda, baking powder, salt, ground cinnamon, and garam masala together. Pour flour mixture slowly into the creamed mixture and stir until just combined. Pour batter into the prepared pan.

4. Bake at 375 degrees F (190 degrees C) for 45 minutes. Check with a toothpick for doneness. Allow to cool and cut into squares.


*Note: I used a Bundt pan, and the finished "cake" stuck to the center post in the Bundt pan. Next time, I'll try a square Pyrex pan.