Tuesday, 12 August 2014

Cookies and cream cake

Ingredients for cake:

  • 1 can chickpeas, rinsed and drained
  • 1/2 cup oats
  • 2 eggs
  • 3/4 cup almond milk
  • 6 tbsp peanut butter
  • 1 scoop vanilla protein
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • sweetener of your choice (optional)
Vanilla Icing:
  1. Combine vanilla protein and splashes of milk until you reach your desired consistency and sweetness
Chocolate icing:
  1. Combine 2 tbsp cocoa, 2 tbsp honey and 1 tsp coconut oil. Microwave and mix together. Add more honey if desired

  1. preheat oven to 350F
  2. Blend all ingredients for cake together in food processor. Add sweetener if you want it to be more sweet. 
  3. Pour into lightly oiled 8x8inch baking pan
  4. Bake for 30-40 minutes (until toothpick comes out clean). Be sure to take it out of the pan once it is done cooking and set it on a cooling rack for at least 5 minutes (it may turn soggy if you don't take it out of the pan)
  5. Cut the cake in half horizontally and add icings so that it is in the middle layer. Add more icing on top and enjoy!

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