Joni Sare, cooking instructor

Gluten free, fat free, dairy free, egg free, low carb cake

Soooooooooooo simple!

White cake mix and white beans = chewy muffins (the beans replace the oil and eggs!)


  • One cake mix (be sure to get a mix that has no fat on the ingredient list)
  • One can of white beans (I use cannellini beans, no draining, just blend well)


  1. Preheat oven to 350 degrees.
  2. Use non-stick bakeware (pan, muffin tin, cookie sheet), ….or lightly spray bakeware with oil(this is not a fat-free version), set aside.
  3. Blend the can of beans in a food processor until creamy.
  4. Add to the cake mix in a mixing bowl, blend well. Or, add the mix to the food processor and blend well.
  5. Pour mixture into muffin pan, cake pan, or on a cookie sheet (if using a cookie sheet — drop the dough 1 to 2 inches apart from each other).
  6. Bake at 350 for 15 minutes, or until firm.
Here I used the same mixture as a crust for a pear aspic, click here to see the recipe:
Sweet-spiced pear aspic with white bean and cake mix crust. TIP!: when you pour the aspic into the springform pan, be sure to smooth out the bubbles that (might) form on the top.
BTW -- I added toasted pecan pieces to the crust. YUM......and....


....and the pear aspic has Chinese 5 Spice. ....t'was a great combo.
I used an itty bitty cocktail fork, so that I would have smaller bites, so that it would last longer.

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