Rating: 4.5 stars 4.2
11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Easy cake has no flour, but lots of legumes.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth.

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  • Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)

  • Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.

Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

368 calories; protein 8.9g; carbohydrates 59.4g; fat 12g; cholesterol 113.3mg; sodium 489.6mg. Full Nutrition
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