This recipe is different and fun! I wanted to make a fun Strawberry Cake using Chickpeas. This cake is loaded with fiber and is higher in protein.
The only sugar in this cake is from natural sources so this also makes this cake a really healthy option! If you want cake but want to look tight and toned for summer this is a great way to have your cake and eat it too!
The icing is my Vegan Strawberry Cream Cheese Recipe found here! You could also use the Blueberry if you wish!
This recipe is gluten free, high in fiber, clean, lean, sweet and delicious!
Summer Strawberry Cake with Strawberry Cream Cheese Icing
Prep time: 7 Minutes – Cook time: 60 Minutes – Total time: 67 Minutes
Yield: Makes an 8 Inch Cake (8-10 Servings)
Ingredients:
- 1 1/2 Cups Chickpeas (Cooked and Drained or Canned and Drained)
- 2 Cups Sliced Fresh Strawberries
- 1 Cup Unsweetened Shredded Coconut
- 1/2 Cup Ground Flax
- 1/2 Cup Natural Nut Butter (I used Almond)
- 1 Sliced Banana
- 1/2 Tsp Baking Soda
- 1 Egg
- 1/4 Cup Egg Whites
- 1 Tsp Vanilla Extract
- 1 Tbsp Fresh Squeezed Lemon
- 1-2 Tbsp Lemon Zest (to taste)
- 6 Packets Stevia
Directions:
- Preheat your oven to 375 F.
- Place all ingredients into your food processor and blend until smooth (stopping to scrape down the sides).
- Spray an 8 inch spring-form pan with a healthy, non-stick cooking spray.
- Pour mixture into spring-form pan and spread out evenly.
- Place in the oven and bake for 1 hour or until a fork poked into the middle comes out clean.
- Remove from oven and place on cooling rack until completely cooled.
- Just before serving spread icing evenly over the cake (Strawberry Cream Cheese Icing found here).
- Serve and enjoy!
DAMY Members – This is a great treat option (1 Slice).
