Chickpea raspberry cake 




50g peanuts (natural)

50g sunflower seeds (natural)

1 glass of chickpea in brine (alnatura)

1 banana

1 tablespoon linseed

40g xylitol (or other sweetener)

20g rice syrup

20g cane molasses

Or you can use only:

80g honey or cane sugar

50g spelled wholemeal flour

30g coconut flour

30g raw cocoa

1 teaspoon baking powder

Cream layer

1 Cottage cheese

1 cream cheese

250g raspberries

20g rice syrup

40g xylitol (or other sweetener)

20g cane molasses

You can use also 80g of one sweetener...(honey or cane sugar or what you preffer)

1 egg

Decorate (not necessesary)

A bit of sour cream

A bit of pink food coloring



  1. Soak the linseed in 3 tablespoon of water.
  2. Peanuts and sunflower seeds grind in robot, add flours, baking powder and cocoa and mix.
  3. Heat oven to 356°F.
  4. Grind chickpea with their brain in robot until smooth, add crushed banana, linseed, rice syrup, xylitol and molasses and sift flour by piecewise and mix with electric mixer in the same time.
  5. Pour dough into cake form, smooth the dough, so that edgings were 1 cm over the dough.

  6. Bake 10 min.

  7. Meantime prepare cream layer. Mix cream cheese and cottage cheese until smooth, add raspberries, egg and mix until well blended.

  8. Cool down oven to 320°F.

  9. Cool little down the dough and pour cream mixture.
  10. Mix sour cream with food coloring nad make drops over the whole cake, then link up with fork.
  11. Bake 40 min.