Healthy Cake Recipe ~ Chickpea and Ginger Cake

​I've been experimenting today and, given that I am never likely to win "Star Baker", I'm pretty pleased with the results. I am especially pleased with this cake because it's a healthy cake and it's very simple to make, it only takes a few minutes to mix up.

It's low fat and flour-free and if you're doing Weight Watchers it comes in at only 1 Smart Point* per slice (one-eighth of the cake) - so don't let the weird sounding ingredients put you off.

I'm sure that mug is telling me to eat more cake!

Healthy Chickpea and Ginger Cake

Ingredients

• 1 x 400g can chickpeas - drained and rinsed
• 2 large eggs
• 1 teaspoon baking powder
• 3 teaspoons ground ginger (you can use more or less depending on your taste)
• 50g of stem ginger in syrup
• 10g granulated sweetener  - I used Truvia (you can adjust the sweetness according to your taste, this was sweet enough for me as there's sugar syrup on the stem ginger. If you have a sweeter tooth then just add a little more.)

Method

• Put all the ingredients into a food processor and mix thoroughly. If you want larger pieces of stem ginger in your cake, chop by hand and stir in after processing.
• Pour into a lined loaf tin and bake at 160C or Gas Mark 3 for 30-35 minutes or until firm to touch. Leave to cool.

Enjoy with a cup of tea or coffee or use as the base of a dessert, maybe adding some fruit and natural yoghurt.


* please note this is my calculation not an official WW one - to the best of my knowledge the only ingredient to be counted is the stem ginger which is 8SP for 50g.
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