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:
Butter extract is my go to ingredient! I use it for everything! It’s that special ingredient that adds a cake batter taste without actually using cake batter! Question though…what kind of flavor does baking soda give?!? I thought this same thing with another recipe you did the other day, but now that I see it a second time I’m even more curious! Maybe I’ll take some time to search through your comments later to see if I can find the answer 🙂
The baking soda gives unbaked foods a little kick… It’s hard to describe the taste, but it’s kinda like a tang.
Oh, ok! I know *exactly* what you are talking about!
Where do you find butter extract?? I was very unsuccessful at finding it, so I used vanilla coffee creamer =)
I’ve found it at Harris Teeter, Publix, and Bilo too. I’ve also gotten it at Walmart too. Order it online if you can. Plain Vanilla coffee creamer won’t do the trick. The flavor is too distinct. I have gotten close results with vanilla Caramel coffee creamer though… But butter extract really is the best for sure!
You’ve done it again! Created something so perfect for my tastes (you see, I’m NOT a chocoholic…I know, I know!) that I want to lick the screen. 🙂
This looks simply amazing! Anything with the name cake batter and I’m in! Who knew you could make white beans taste like cake batter! I am for sure trying out this recipe!
I have a problem with sugar… so i try to avoid these sweet recipes cause i’ll want to eat ALL OF IT! But….. maybe there’s an occasion coming up I need a dip for….. 🙂
You can use stevia in place of sugar!
Holy smokes girl. You are amazing. (I’m sure you hear that every day.) I cna’t wait to try this out! And… I’m partially blaming you for my new obsession with putting sprinkles on everything. ha. Thanks for making me drool every day!
Mmm i am loving these cake batter recipes that are going around the internet! Yours definitely seems the healthiest though! Can’t wait to make it for my next book club! And I’m a sucker for spinach artichoke dip or really anything that contains cheese! YUM!
Is it possible that there is a mistake in the measurements?
“1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)” I guess it would be about 55g of cashewbutter, not 15…
Oh, by the way! It is actually no problem to use your vita-mix when you are making all these bean-dips! You simply have to use the temper to push it all into the blades! You’ll get the smoothest dip ever!
I think the 15 g is for the 1 T applesauce, not the optional cashew butter total. 🙂
haha, oh yes, you are right! =D
However… what I actually wanted to say: The vita-mix works ; )
I agree- I use my vitamix every time, for every dip!
This looks amazing!!
My fiancé would flip if I made this for him!! Looks so good!
I finally made bean brownies for the first time a couple night ago, and they were AWESOME! It’s hard to imagine beans being good in a sweet dessert, but it works … somehow. So I’m now convinced the cake batter dip has to be delish!