Cakes á la Cambridge

Call it a moment of madness. Or desperation. Or curiosity. But I made cake. Yes- a completely Step2 compliant CAKE. Plural- CAKESSSSSSS. Below are two recipes for cakes and whilst a degree of poetic licence may be required, I think they are quite a respectable result from the ingredients on our list.

My only advice is to perhaps have half a portion of cake and half a meal portion- these are dense, rich and pack a hefty protein punch!

Note: this is not one portion!!
Note: this is not one portion!!

Lemon Cupcakes with Key Lime Frosting

This recipe uses all of your daily protein allowance and will give 2 big muffins, if you do have both, remember to have your 80g portion of veg at some point too!

  1. Blend half tinned chickpea allowance with one large egg yolk (save the white!), crushed sweetener to taste (3 works) and 3 tablespoons of lemon juice. Stop when everything has combined and turned into a puree.
  2. Whisk the egg white until soft peaks form. Slowly fold into the chickpea mix.
  3. Spoon into cupcake cases and bake 170c for 20 minutes or until a skewer comes out clean and the tops are golden.
  4. Immediately before serving mix a tsp of key lime shake powder into a tbsp of natural yoghurt per cake and “ice” the cakes.

These cakes could be made as savouries also, simply add in chives in place of the sweetener and lemon juice. If you want a more spicy flavour, use the seasonings in my falafel recipe, and serve with a dollop of minted yoghurt as the “frosting”.

Soft Cinnamon Cake

This recipe uses your entire daily protein and veg portion. This cake has a brownie type of texture and will be soft and crumbly, if you wanted to experiment you could add less yoghurt and bake for slightly longer for a more harder result.

  1. Rinse and drain whole tinned chickpea allowance and let dry.
  2. Once the water has drained, coat the chickpeas with crushed sweetener and cinnamon to taste.
  3. Roast on a lined baking tray for 20 minutes at 180c.
  4. Meanwhile grate 80g courgette into a bowl.
  5. When chickpeas have cooled, whizz up in a food processor until no large pieces remain. It will resemble breadcrumbs rather than a flour.
  6. Tip into a bowl and add the courgette- squeeze the water out of the courgette before you put it in the bowl.
  7. Add in some more sweetener and cinnamon if you wish and 5 tablespoons of yoghurt. Mix until combined.
  8. Spread onto a lined baking tray and bake at 180c for 20-22mins or until a skewer comes out clean and the cake has turned golden.
  9. Once cooled, slice and serve (Optionally with a teeny dust of orange CWP water flavouring powder for that icing sugar effect).

Store leftovers in an airtight container and consume within 48 hours. If you find it hard to crush the sweetener tablets you can always dissolve them in a small amount of boiling water to form a “sugar paste”.

If using dried chickpeas, make sure to soak and boil before using in the lemon cake recipe. If using for cinnamon cake, you can skip the roasting and add in the cinnamon and sweetener with the courgette but please note I haven’t tested this method!

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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