Dessert

Banana Cake with Chickpea Icing is for Dessert.

Banana Cake with Chickpea Icing takes several minutes to prepare.

Banana Cake with Chickpea Icing takes several minutes to cook.

Banana Cake with Chickpea Icing makes 12 servings.

The ingredients for Banana Cake with Chickpea Icing are:

CAKE

Dry

425g whole wheat pastry flour (3 cups)
2 tsp baking soda
1 tsp baking powder
? tsp salt
? tsp ground cinnamon
Wet

1 cup soy milk
1 cup unsweetened applesauce
4 ripe bananas, mashed
1 tsp pure vanilla extract (I used home made)
Egg mixture

8 egg whites
sweetner
ICING

2 cups chickpeas
2 tbsp + ? tsp baking soda
1 banana (not too ripe)
225g firm tofu
250g yogurt cheese
sweetener
3 tbsp coconut flour
1 tbsp flaxseed meal
? tsp salt

Here is how you make Banana Cake with Chickpea Icing:

INSTRUCTIONSFor the icingThe previous day, soak chickpeas in clean water with 2 tablespoons of baking soda for at least 8 hours.Drain, rinse and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.Place the peanuts in a single layer (don?t forget to roast an extra ? cup if you want to have some to decorate the side of your cake) onto a baking sheet and roast in the oven at 275F for about 20-25 minutes, stirring occasionaly to keep them from burning.Meanwhile, rinse the chickpeas well and put them in a large pot. Cover with water, add ? tsp baking soda and NO salt. Cook until the grains are very tender, almost mushy, around 30-45 minutes. Regularly skim the surface during cooking process to remove foam and loose peels floating.When cooked, drain the chickpeas and allow to cool for a little while before you continue.When the peanuts are nice and golden (and your entire house smells like peanuts) remove from the oven and cool for about 20-25 minutes.Add peanuts to your food processor and pulse until finely crushed. Reserve ? cup to decorate the side of the cake later. Process the remaining peanuts until smooth and creamy, about 8-10 minutes.Add chickpeas to peanut butter and process into a thick puree.Remove bowl from the base of the food processor, but leave the blade in place. Cover with plastic film (place film directly on chickpea mixture) and chill completely in the refrigerator, at least 4 hours. Break up the solidified chickpea mixture with a spatula and put the bowl back onto your food processor.Add banana, tofu, cream cheese, honey and maple syrup and process until smooth.Add coconut flour, flaxseed meal and salt and process one last time until nice and smooth.Put back in the refregirator to chill for about 30 minutes.For the cakePreheat oven to 375FCoat 3 round 8″ or 9″ cake pans with cooking spray.In the bowl of a stand mixer, add eggs, egg whites and honey. Whisk on high speed until nice and fluffy, about 8-10 minutes.In a large mixing bowl, mix all the dry ingredients together with a whisk until well combined.In a seperate bowl, add wet ingredients and blend until well incorporated.Delicately fold in egg mixture and mix until well incorporated.Add wet mixture to dry ingredients and fold in very delicately with a spatula until well incorporated.Divide equally between prepared pans and bake in a 375F oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.Allow cake to cool completely on a cooling rack before frosting.Press reserved chopped peanuts to the side of the cake. The easiest way to do this is to put the nuts in a large mixing bowl and, while holding the cake in one hand, press the nuts against the side of the cake with your other hand, letting the excess fall back into the bowl. Repeat while carefully turning the cake until side is completely coated.Place cake onto cake plate and pipe borders and swirls and decorate with carob chips.Sprinkle a little bit of crushed peanuts on top of your cake.Cover with cake dome and keep refrigerated.Serving Size: serves 12Number of Servings: 12Recipe submitted by SparkPeople user OWLGIRL624.

The nutritional information for Banana Cake with Chickpea Icing is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 249.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 183.1 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 7.3 g
• Protein: 12.5 g