Raspberry Cream Cheese Chickpea Cakes (Gluten-free, Egg-free)
Looking for cooked or canned chickpea recipes that isn't hummus? This gluten-free Raspberry Cake is made with chickpeas, oats and CREAM CHEESE—the secret ingredient that makes the cake extra soft and tender :)
Ingredients
- 1.5 cup loosely packed chickpeas ~260 grams
- ¼ cup Cream cheese of choice* ~68 grams
- ⅓ cup old-fashioned oats or ⅓ cup minus 1 Tbsp of oat flour
- 2 Tbsp natural peanut butter
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar of choice**
- 1 Tbsp unsweetened almond milk
- 1 Tbsp apple cider vinegar
- ¾ cup frozen raspberries
Instructions
- Blend all ingredients except raspberries in a food processor until very smooth
- Pour into a parchment-lined pan (I used a 3-cup glass pyrex pan 5x7), and press some raspberries into the batter
- Bake at 350 F for ~30 minutes or until it passes a toothpick test. Best eaten warm.
Notes
*You can use either regular or dairy-free cream cheese (I've tried almond milk cream cheese with great results!) for this recipe.
**You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For a lower calorie option, I've used sugar-free sweeteners with good results, such as stevia (just be sure to convert according to package instructions).
Nutrition
Calories: 113kcalCarbohydrates: 12gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 5mgSodium: 565mgPotassium: 157mgFiber: 4gSugar: 2gVitamin A: 55IUVitamin C: 4mgCalcium: 41mgIron: 1mg***Net Carbs: 8g
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