high-protein torte

Ingredients

• Servings: 8
• 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 spice
• 6 ounces whipped cream cheese
• 2 cups powdered sugar
• 1 (11 ounce) can mandarin oranges, drained
• 1/4 cup walnut halves

Recipe

• 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.
• 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.)
• combine cream cheese and powdered sugar. spread over top and sides of cake. decorate with mandarin oranges and walnuts.