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Is it your birthday? Yes? Then make this high protein Edible Funfetti Cake Batter to celebrate! No? Then make this Edible Funfetti Cake Batter and throw yourself a party anyway.
This snack is a party in a cup. And you know what it’s celebrating? How good it is for you! Like my Chickpea Cookie Dough and Brownie Batter recipes, this cake batter is fiber and protein rich thanks to legumes! It may sound strange, but there’s a reason that Chickpea Cookie Dough is one of my most popular recipes. And no, it doesn’t taste like hummus.
This recipe also gets an extra protein kick from the Vanilla Pea Protein Powder. I like this one from Nuzest as it doesn’t cause bloating and is made with minimal, all natural ingredients.
With all the protein in this recipe, you can throw yourself a party every time you finish a gym session. You can celebrate finishing pumping all that iron by enjoying this as a post workout treat without the worry of hindering your progress. So don your best paper party hat and make gains at the same time.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 meal sized servings or 6 snack sized servings
Ingredients:
200 g Frozen Cauliflower Rice
1 x 15 oz Can - Chickpeas
36 g - Peanut Flour/peanut butter powder - Sub 32 g regular peanut butter
32 g - Almond Butter - Sub nut butter of choice
30 g - Date Syrup - Sub liquid sweetener of choice
25 g - Vanilla Pea Protein Powder
18 g - Coconut Flour
1/4 tsp - Kosher Salt
1/2 tsp - Vanilla Extract
1/4 tsp - Almond Extract - optional
24 g - Sprinkles - Plus more for topping
30 g - Mini Marshmallows - Optional
1 tbsp - Lemon Juice
Instructions:
Drain and rinse chickpeas. Place them in a bowl of clean water. Add lemon juice* and stir. Set aside for at least 10 minutes.
Meanwhile, add cauliflower to a microwave safe dish. Steam in the microwave for 3 minutes or until just cooked through*.
Place cauliflower in a clean dish towel. When cool enough to handle, squeeze as much liquid out of it as possible.
In a small dish, add peanut flour, peanut butter, date syrup, vanilla extract, and almond extract. Gradually add in water 1 tbsp at a time until a paste forms.
Drain and rinse chickpeas. Add them to a food processor along with cauliflower, peanut mixture, protein powder, coconut flour, and salt salt. Blend until smooth*.
Pulse in Sprinkles.
Pour cake batter into a bowl and allow to chill for at least half an hour before serving.
When ready to serve, scoop into bowls, top with more sprinkles and marshmallows and enjoy! You can also use it as a dip for fruit, or as a spread on toast.
Store in the fridge for up to 4 days.
*Notes:
The lemon helps to get rid of the “bean” taste.
Be careful not to over cook the cauliflower or you will be able to taste it.
Remember to scrape down the sides of the food processor as you go.
If the mixture is too thick while blending, gradually add in nut milk until desired consistency is reached.
Rather eat raw cookie dough instead? Well I've got a recipe for that too!
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