I really wanted to do a cake recipe this week. One thing I don’t get to eat very often is cake. With the sugary and buttery base with a sugary and butter frosting, a decent piece can blow your calorie budget for the day. I decided I was going to try a low sugar version of cake and make cupcakes instead of full cake. That way the portion control is easier. No frosting as well as that is extra calories. What recipe inspired me this week? Leave it to Pati’s Mexican Table to have a Mexican inspired recipe that is something you know with a unique twist. If you have never heard of Pati, she was born and raised in Mexico and started out her career in government. After serving in government for several years, she decided to take a different path, with Mexican cooking. Her recipes are mostly real Mexican dishes you find all over Mexico and Mexican inspired takes on dished we know an love in the US. If you’ve never watched her show, it’s worth checking out: Pati’s Mexican Table YouTube Channel. A little known fact, Tony loves the way she says the Mexican state of Michoacan. Sounds like she is saying Michigan. We know she isn’t but it does show how really we are all connected in this world. What we call things might be slightly different depending on where you live, but it is interesting how each of these names may have come from the same start.
I found her recipe for Chickpea Pound Cake found the recipe easy and easy to adapt. That, and I just love anything made with chickpeas, sweet or savory. This recipe uses pureed chickpeas for flavor and moisture. The butter cannot be replaced, but the flour and sugar can. Here are the original stats:
Here’s what I changed:
- I swapped out the flour for almond flour and coconut flour to make it low carb and gluten free.
- I replaced the granulated sugar with a granulated sweetener to make the cake sugar free.
- I made 2 dozen cupcakes instead of a loaf to make it easier to portion and lower the calories.
- I am skipping the frosting to lower the calories
Here are the final stats:
Here is the final recipe:
Sugar Free Chickpea Pound Cake
Makes 24 cupcakes
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sweetener
- 1/2 teaspoon ground canela or true cinnamon
- 6 eggs separated into yolks and whites
- 1 cup cooked chickpeas rinsed and pureed
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- Pinch kosher or sea salt
- Set a rack in the middle of the oven and preheat to 350°
- Line two muffin tins with paper liners.
- In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.
- In a small bowl, combine the flours, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.
- In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.
- Portion into cups until they are 2/3 full. Place into the oven for 19-22 minutes or until a toothpick comes out clean.
- Allow to cool completely.