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High-Protein Torte

"Easy cake has no flour, but lots of legumes."
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Ingredients

servings 368 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  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

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

This is one of my favorite healthy desserts. I changed the frosting recipe using sugar free pudding mix, milk and cool whip to use less sugar.

Most helpful critical review

You have to be open minded with this recipe, because the finished product has a distinct texture, that isn't cake or pie. I'm trying to eat "heart healthy" so the low sugar - high protein is gr...

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Least positive
Newest

This is one of my favorite healthy desserts. I changed the frosting recipe using sugar free pudding mix, milk and cool whip to use less sugar.

I adore these already for being gluten- and dairy-free. However, they were very simple to make, used ingredients I had on hand, made for simple clean up (all thrown into the blender!), and my k...

This tasted great! I used a cupcake pan, lined it with cupcake cup liners and used that instead of a pie pan. I also upped the spice by about 1/4 as a few reviews before said it tasted bland. I...

Don't be fooled by the chickpeas (you can't taste them) or the word "cake" in the description. After the first time I made it, I realized that it was more like pumpkin pie. Just leave it in th...

AWESOME!!!!! Delicious!! Tastes like pumpkin pie to me. I omitted the icing and served with sugar-free cool whip and graham cracker crumbs. I also baked it in a graham cracker crust.

You have to be open minded with this recipe, because the finished product has a distinct texture, that isn't cake or pie. I'm trying to eat "heart healthy" so the low sugar - high protein is gr...

The frosting is the thing that makes this recipe edible; the torte is bland, even with the spices. I think if I were to make it again, I would double the spice (or at least one and a half it).

My sister made this for our Mother's Day tea since our Mom has a wheat allergy... EVERYONE loved it.

This was good but the texture was a little gritty. I skipped the frosting and it was a pretty good crustless pumpkin pie look alike. It is a great recipe if you are looking to avoid wheat or w...