High-Protein Torte

Name: High-Protein Torte
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

11 ingredients

3 steps

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.