1 can cannellini beans, drained
2 tsp vanilla extract
Put all ingredients in a food processor and puree well.
1/3 cup coconut flour, sifted
Allow cake to cool.
Optional (but highly recommended): Cut cake in half and spread the bottom layer with raspberry jam. Place 2nd layer on top and frost the cake.
3/4-1 cup dark chocolate chips
3/4 cup lite coconut milk
Melt chocolate and milk over a double boiler, or heat in the microwave, mixing until melted. Put in the fridge until frosting consistency and frost the cake.