1Teach of orange zest AND lemon zest(save the orange and lemon juice for the glaze... you'll need an additional 1 T lemon juice and 1 t zest from the lemon, plus 1 t zest from the orange)
2Ccannellini beans, cooked, drained, & rinsed
½COrange Juice concentrate, thawed
½Clemon-lime soda(Blue Sky works great, but Zevia would work too!)
1/3 C + 3 Tmaple syrup
1Tvegan margarine(I like Earth Balance Coconut Spread)
Preheat oven to 350°F and liberally oil an 8" cake pan. Combine flour, baking powder, salt, orange & lemon zests in a bowl. In a blender or food processor, puree beans, OJ concentrate, soda & 1/3 C maple syrup until smooth. Pour bean mixture over dry ingredients and stir until very well blended. Add more soda/juice or water to mixture if necessary. Pour batter into prepared pan and bake on middle rack for about 45 minutes at 350°F.
In a separate bowl, blend together the 3 Tbsp. maple syrup, vegan margarine, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 2 Tbsp. OJ concentrate (you’ll have some leftover from the cake) & 1 tsp. orange zest.
When cake is done, pull it from the oven and let sit for 5-7 minutes. Poke small holes in the top with a toothpick and pour the glaze over the top while still warm. Let cool and try to wait patiently before indulging.