The sprinkles made me do it.
Sprinkles can be very convincing.
Yesterday, one of my friends threw an impromptu party, and we were all supposed to bring a dish to share. Since a lot of people came straight from work, there ended up being an overwhelming number of packaged hummus containers, spinach dips, and pre-cut veggie trays. However, one dish stood out from all the others:
A giant bowl of buttery vanilla cake batter.
Cake batter healthy enough that you can eat it with a spoon.
Cake Batter Cookie Dough Dip
(can be gluten-free)
Recipe found here: Recipes with Beans.
- 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
- 3 tbsp cashew butter or a butter-type spread like Earth Balance (See nutrition link below, for all substitution notes on this recipe) (43g)
- 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
- 2 1/2 tsp pure vanilla extract
- 1/8 tsp baking soda (to everyone who’s been asking: this is for flavor)
- heaping 1/8 tsp salt
- 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
- 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
- 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)
- optional: sprinkles!
Drain and rinse beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. (If you must use a blender, please read my notes in the “nutrition info” link below, before attempting.) Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!
What’s your favorite party dip?
Spinach-artichoke dip? Seven Layer Dip? Or something sweet, like pumpkin or cookie dough dip? Here in Texas, queso is really popular. And of course guacamole.
Link of the Day:
This is my favorite of the dips! Soooo good it’s hard to believe its healthy. Good I didn’t tell my brothers and sisters haha 😉
8.5 months pregnant. Horribly craving sweet treats. Doc’s worried about my glucose levels.
Made this tonight (with stevia) and it made my day. Thank you thank you.
I’m a total convert! I made the “Tater” Tots and this Cake Batter Dip tonight. Fantabulous! Katie, you are amazing! I’ll be trying more recipes soon. The black bean brownies sound great!!!
This is so cool! I have made the black bean brownies before, but had so many other beans in the cupboard one time (cannelini, butter, chick peas) and wanted to know if I could make a cake with these instead. I searched and searched and searched but got no results (plus I am not good enough or patient enough to experiment). Funny that I came across this idea on your site! I am so excited to try this! Everything I have tried so far from your blog is easy, yummy and pretty hard to get wrong (I always have to sub ingredients because I don’t have them). They still turn out perfect every time.
Is macadamia nut butter ok instead of cashew? I used that for the chocolate chip cookie dough batter the other day… Amazing! I’m so thankful for your healthy versions! Keeps me eating clean and helps my sweet tooth lol.
Yes, that would be great!
p s you rock im in culinary right now and your 5 minute carrot cake realyl helped me pass thanks katie you rock
Do you think it would work to use liquid stevia in this recipe to replace some (but maybe not all) of the sugar? How much would you recommend using?
Sorry, I really don’t know because I’ve not tried it. Texture-wise it will be fine, so just experiment to find the right taste :).
Am I the only one who finds you just need a big tablespoon or two or something sweet instead of 3/4c? I added a big tablespoon of malted barley syrup instead of sugar tonight and tried a big squirt of lyle’s golden syrup (I’m in Ireland, it’s like pure crack/maple syrup replacer). Keep up the good work, although I find myself wanted to make something of yours EVERY DAY, that’s okay, right? RIGHT?
Yes! In pretty much all of her recipes, especially the cake batters and dessert dips, I already cut the sugar amount by what seems to be a dangerous amount and then in the end I’m like, “d***! Next time gonna use even less sugar!” But Katie always notes that she uses a smaller amount of sugar than what she stated. I ought to learn my lesson and just use her amount. I think the listed amount is to appeal to the ‘normal’ people’s crazy sweet standards.
I made these today using Trader Joe’s canned cannelini (white kidney) beans, cashews (I processed them first), xylitol, and rolled oats. No butter extract because 1) I didn’t have any, and 2) I’m trying to eat more whole foods and butter extract doesn’t fall in that category. First go-round this tasted like overly sweet pureed beans and was much runnier than I expected, but I stuck them in the fridge hoping the flavors would blend. Several hours later, the mixture was thicker but still smelled and tasted like sweetened beans. Not willing to toss the batch (xylitol is pricey!), I combed the comments and other variations (chocolate chip cookie dough, snickerdoodles, etc.) and was surprised very few commenters had the same experience. However, I did notice the other recipes call for one extra tablespoon of peanut butter so I threw in a very large spoonful of peanut butter (probably 2 T on top of my 1/4 cup of cashews) and an extra 1/4 of oats. That did the trick! Now I only notice a slight bean smell, but the peanut butter covers up the taste. I’ll definitely be cutting back on the xylitol next time.
It there a substitute for chickpeas or white beans? Thanks Katie!