Thursday, 1 November 2012

Pumpkin Spice Garbanzo Cake

As promised, I did not post another pumpkin recipe for the rest of October. Happy November! I am back at it and this time I have a sugar-less, flour-less Garbanzo bean cake. This is a great way to smuggle beans into my kids without them complaining too much. Of course, I have to serve it to them with some frozen yogurt, not ideal, but sometimes you gotta pick your battles. With Halloween Candy everywhere you look nowadays, this is the lesser evil!

If you partake in Meatless Monday's this might be an idea for you. It is a good way to get protein too. Click here for Garbanzo bean or Chick pea nutrient facts.

One day when I finally get an ice cream maker I will be able to control exactly what ingredients go into their frozen yogurt too. I added the non-dairy chocolate chips just so that the kids would be more accepting of this dessert. Since we were having soup for dinner, a dessert (even though it is actually a legume dish) seemed acceptable to me.

Pumpkin Spice Garbanzo Cake


1/4 cup Egg Whites
1 Organic Egg
2 Tbsp Coconut oil, melted
1 tsp Vanilla Extract
1 tsp ground Cinnamon
1 tsp ground Ginger
1/2 tsp Pumpkin Spice
6 Majool Dates - pitted and chopped
1/4 cup Pumpkin puree
1 large can Garbanzo beans, rinsed very well.
1/2 tsp baking powder
1/4 cup non-dairy, nut free chocolate chips (optional)


Preheat the oven to 350 degrees Fahrenheit.
  1. Use processor to puree garbanzo beans while pouring in melted coconut oil.
  2. Add chopped dates and process until smooth.
  3. Add the rest of the ingredients and process until smooth.
  4. Pour into greased tin or pie dish, sprinkle the chocolate chips over the batter and bake in oven 45 minutes or until done when toothpick comes out clean. Do not over-bake or the cake will be too dry.
  5. Serve warm and store left overs in sealed container in the fridge.
If you want to make it dairy free, just serve it with a non dairy alternative.

I served it with tinned cream. (Gasp!) It was all we had in the house and I was not going to run to the store for an alternative. Tinned cream has less additives in it than store bought whipping cream anyway. The kids had frozen yogurt and the adults had the cream. (Unsweetened) In a perfect world I would have had coconut cream, but I had used up all my tins trying to make coconut ice cream the week before without success. Still working on the ice cream recipe. By far this is the only one that works for me at home.

By Melony Teague
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 What do you like to have with your soup or after your soup as a follow up?
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By Melony Teague

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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children.
Founder of "Secrets of Body Transformation from the Inside Out" 
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  1. Mel, If I ever get these ingredients I would love to try this it looks amazing :-)

  2. This is great! Define "large can" please!


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