Enjoy this perfectly light cake from the Good For Your Gut cookbook midday with a cup of tea or alongside your morning coffee.
Coconut oil or olive oil, for greasing pan
Zest and juice of 2 lemons
1 (14-ounce) can white beans, rinsed and drained
⅔ cup maple syrup
½ cup olive oil
2 tablespoons unsweetened vegan milk
1 tablespoon vanilla extract
¼ teaspoon almond extract
2½ cups almond flour
½ cup gluten-free flour
¼ cup ground flaxseed
2 teaspoons baking powder
½ teaspoon salt
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