Directions:
- Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth.
- Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)
- Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 967.42 Kcal (4050 kJ) | ||
| Calories from fat | 431.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.94g | 74% | |
|---|---|---|---|
| Cholesterol | 105.23mg | 35% | |
| Sodium | 971.9mg | 40% | |
| Potassium | 2014.82mg | 43% | |
| Total Carbs | 124.55g | 42% | |
| Sugars | 83.58g | 334% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 13.72g | 27% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 113.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 415.94 Kcal (1741 kJ) | ||
| Calories from fat | 185.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 74% | |
|---|---|---|---|
| Cholesterol | 45.24mg | 35% | |
| Sodium | 417.87mg | 40% | |
| Potassium | 866.27mg | 43% | |
| Total Carbs | 53.55g | 42% | |
| Sugars | 35.93g | 334% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 5.9g | 27% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 48.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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