This recipe is genius, if I do say so myself. Not only do my girls LOVE it, but it's a great way to get them to eat almost 4 grams of protein (plus 1.3 g of healthy fats and 3.4 g of fiber in each 90-calorie serving). I tell them it's (bean) cake time and they go crazy, every time. Plus if you add the protein powder frosting and gluten-free organic sprinkles, you add an extra 1.5 g of vegan protein. Woo hoo!
This recipe won't slow you down; in fact, it'll keep you energized and full for hours. Perfect for mom life, your dance class, work, and all that jazz. Plus, it's super quick and easy to make, which if you haven't noticed, is a trend in my recipes. #Twinmom status, okay?
I admit when I went to type this recipe down, I thought I was going crazy. I could have sworn I had already typed it out and posted it somewhere but I couldn't find it. Perhaps I was thinking of my recent luscious Chickpea Chip Cookie recipe. Regardless, this is another melt-in-your-mouth nourishing treat you absolutely must make.
Bean Birthday Cake
Yields 16 pieces
1-1/2 cup organic chickpeas, canned
3/4 tsp baking powder
1/8 tsp baking soda
dash sea salt
1/3 cup organic coconut sugar
2 tsp pure vanilla extract
1 tsp cinnamon
1/4 cup gluten-free quick oats
1/4 cup almond butter
Vegan Protein Powder
1. Preheat oven to 350F and line 8" pan with parchment paper.
2. Puree all ingredients and bake for 30 minutes or until mixture is set and lightly golden on top.
3. Cool for 10 minutes on a wire rack and whisk vegan protein powder with water until your desired "frosting" consistency is reached and drizzle on and top with vegan organic sprinkles as desired!
Now get that fitness on! This recipe will make you happy AF