Pinto Bean Spice Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 76.8
- Total Fat: 1.6 g
- Cholesterol: 71.3 mg
- Sodium: 419.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.4 g
- Protein: 5.0 g
View full nutritional breakdown of Pinto Bean Spice Cake calories by ingredient
Introduction
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.) 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.)
Number of Servings: 8
Ingredients
-
1 can Pinto Beans (unseasoned!)
3 eggs
3/4 cup Splenda granular, for baking
2.5 tsp vanilla extract
1/2 c unsweetened applesauce OR one 4oz jar baby food (this replaces oil/butter in the recipe --I used an apple-blueberry baby food)
2 tsp Pumpkin Pie spice
1 tsp baking powder
1 tsp baking soda
Directions
Preheat oven to 350 degrees.
Spray a large circular or rectangular pan (9x9 or thereabouts) with nonstick cooking spray.
In a blender, combine all ingredients (beans, eggs, splenda, baby food, vanilla, spice, baking powder and soda.) Blend until very smooth.
Pour into your prepared baking pan and transfer to oven. Bake about 30 minutes at 350 degrees, or until toothpick inserted in center of cake comes out clean.
Let cool completely before removing from pan. If there is any "bean" aroma or flavor when the cake is fresh out of the oven, this should fade completely as cake is stored overnight in a refrigerator. I personally use lite Cool Whip to "frost" each slice before eating, but a fat-free cream cheese frosting might work as well.
Number of Servings: 8
Recipe submitted by SparkPeople user KALOS01.
Spray a large circular or rectangular pan (9x9 or thereabouts) with nonstick cooking spray.
In a blender, combine all ingredients (beans, eggs, splenda, baby food, vanilla, spice, baking powder and soda.) Blend until very smooth.
Pour into your prepared baking pan and transfer to oven. Bake about 30 minutes at 350 degrees, or until toothpick inserted in center of cake comes out clean.
Let cool completely before removing from pan. If there is any "bean" aroma or flavor when the cake is fresh out of the oven, this should fade completely as cake is stored overnight in a refrigerator. I personally use lite Cool Whip to "frost" each slice before eating, but a fat-free cream cheese frosting might work as well.
Number of Servings: 8
Recipe submitted by SparkPeople user KALOS01.