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Recipes I've Shared:
HIgh-protein, high-fiber spice cake. This is an original variation on those Chickpea Chocolate Cakes I've seen -- I made one of those the first time I decided to try out a "bean cake" recipe, and I was shocked by how good it was! So when I got a craving for spice cake recently I decided to try improvising a recipe for one.
This cake turned out to be delicious, and incredibly light, moist and soft as well, -- I think the pinto beans give it a "buttery" flavor even though there's no butter. I've had success with chickpeas in cake before, and black beans or any white bean should work as well, but I'm using pinto beans from now on. Feel free to modify the recipe by replacing the pumpkin pie spice with another flavor (cocoa, coffee, etc.)