High-Protein Torte Recipe
Add a photo
1 of 1 Photo

High-Protein Torte

By: USA WEEKEND columnist Jean Carper  
"Easy cake has no flour, but lots of legumes."

Rating: This weblink has been rated 9 times with an average star rating of 4.2 Read Reviews (7)

Rate/Review | 483 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 (19 ounce) can chickpeas (garbanzo beans), rinsed
  • 4 eggs
  • 1 (15 ounce) can pumpkin
  • 1 cup Splenda (or sugar)
  • 2 tablespoons maple sugar
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 6 ounces whipped cream cheese
  • 2 cups powdered sugar
  • 1 (11 ounce) can mandarin oranges, drained
  • 1/4 cup walnut halves

Directions

  1. Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth.
  2. Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)
  3. Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 378 | Total Fat: 12g | Cholesterol: 126mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by Anita L 
This is one of my favorite healthy desserts. I changed the frosting recipe using sugar free... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by MOIREBRI 
I adore these already for being gluten- and dairy-free. However, they were very simple to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by Krystal 
This tasted great! I used a cupcake pan, lined it with cupcake cup liners and used that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by Celiac2003 
Don't be fooled by the chickpeas (you can't taste them) or the word "cake" in the description.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by Blueberry Breeze 
The frosting is the thing that makes this recipe edible; the torte is bland, even with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by jodivm 
My sister made this for our Mother's Day tea since our Mom has a wheat allergy... EVERYONE... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by TORA.V 
You have to be open minded with this recipe, because the finished product has a distinct... MORE

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?