Wednesday, September 12, 2012

Apologies and a Chickpea Cake!!

So sorry that I have disappeared for so long! Everything is changing in my life! I am about to start a new job, half way through buying a house but having a nightmare with sorting out our mortgage and to top it off my Aunty and Uncle were staying with us for the entire Olympics! It's all been a bit crazy and my usual cooking has kind of fallen to the side, I am sorry!
But I am back with a recipe that pops up on the weight watchers boards every now and again. Chocolate Chickpea Cake! Now this is gluten free and veggie friendly, I topped it with 90g of chocolate Philadelphia as it was a bit dry without it but you could serve it with ice cream, custard, frozen yogurt or whatever you want. Just remember to adjust the propoints accordingly!
1 can (around 200g when drained) of Chickpeas
3 Eggs
3 Tbsp Splenda or 0pp Sweetner
1 1/2 tsp Baking Powder
25g Cocoa Powder (I use Green & Blacks)
  1. Stick all the ingredients in the food processor and blitz!
  2. Turn the cake mix into a non stick cake tin, I use a 10 inch round tin but you can use whatever you want!
  3. Bake for 20 minutes at 200 degrees, or until a cocktail stick comes out clean.
  4. I like to leave too cool and top with Cadbury Philadelphia before serving. Yummy!!
Serves 8 with a propoints value of 2 per serving* (propoints calculated using recipe builder on
*If topped with 90g Cadbury Philadelphia then it is 3pp per serving.
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