Everyone loves to celebrate special occasions with beautiful decorated cakes. But so often those cakes are ladened with so much sugar and carbs. This cake used white navy beans as the base for the batter and is filled with Strawberry Cream Filling and frosted with Cream Cheese Frosting. It takes those special occasions to a new level. Don’t forget the Cake Batter Flavoring as it adds that a flavor that low-carb, sugar-free baked items are often lacking.

White Cake with Strawberry Cream Filling and Cream Cheese Frosting

Cake part:

• 4 1/2 cups cooked and drained white navy beans
• 5 eggs
• 3/4 cup egg whites
• 1/2 cup sweet mix or THM gentle sweet
• 1 tablespoon vanilla
• 1/4 teaspoon THM Stevia
• 1/4 cup melted butter
• 1/2 cup Greek Yogurt
• 3 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 4-5 drops Loran Cake Batter Flavoring
• 3/4 teaspoon salt

Icing:

• 1 8-ounce packs cream cheese
• 1/3 cup powdered Sweet Mix or THM Gentle Sweet
• 3/4 cup Greek Yogurt
• 1 teaspoon vanilla
• 1/2 teaspoon xanthan gum
• 1 1/2 cups whipping cream

Strawberry Cream Filling:

• 1 tablespoon water
• 1 teaspoon unflavored gelatin
• 1/2 cup pureed strawberries
• 3/4 cup of cream cheese frosting
• 2 tiny spoons THM Stevia

Fresh Berries or Flowers for garnishing

Cake Part: Blend all ingredients together for at least 5 minutes or until silky smooth. Line 4 8-inch cake pans with parchment paper and spray thoroughly with Pam Spray. Divide batter between pans. Bake at 350 degrees for 20-22 minutes. Remove from oven and allow to cool 5 minutes. Turn cakes out on to paper plates. Allow to thoroughly cool. Frosting: Whip cream cheese, Sweet Mix, and yogurt together until smooth. Add vanilla, xanthan gum, and whipping cream. Whip until fluffy and thickened. Remove 3/4 cup of frosting and set the remaining frosting aside. Strawberry Cream Filling: Soften gelatin in water. Heat until clear and syrupy. Whisk together strawberries, 3/4 cup cream cheese frosting, and Stevia. Slowly pour in gelatin, whisking well.

To assemble cake: Place on cake on the desired plate. With a decorating bag pipe an edge around the top of the cake. Fill the center with 1/3 of the Strawberry Cream Filling. Repeat with the remaining 3 cake layers.

Ice top of the cake with Cream Cheese Frosting and spread the sides lighty for a “naked” cake look. Pipe a row of beads along the bottom edge of the cake. Decorate with flowers

Chocolate Ganache: heat 1/4 cup cream to almost a boil. Pour over 1/3 cup Lily’s chocolate chips and allow to soften for 3-4 minutes. Stir until smooth and glossy. While ganache is still hot, pour on top of the cake allowing the ganache to drizzle down the sides. Add fresh berries.

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