Yam and Banana Chickpea Flour Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Yam and Banana Chickpea Flour Cake

YOUR SOLIN GENERATED RECIPE

Yam and Banana Chickpea Flour Cake

Oven-baked yam and banana cake made with nutrient-dense chickpea and almond flours, featuring a tender crumb and naturally sweet bursts of raisins and cranberries.

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NUTRITION

466kcal
Protein
32.5g
Fat
23.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.13 cup Chickpea flour

0 tbsp Almond flour

0.13 cup Mashed yam

0.13 cup Mashed banana

0 tsp Ghee

0 tbsp Chopped walnuts

0.5 tbsp Raisins

0.5 tbsp Dried cranberries

0.5 tsp Baking powder

0.25 tsp Cinnamon

0.13 tsp Sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with the ghee.

  • 2

    In a medium mixing bowl, combine the mashed yam and mashed banana, stirring until the mixture forms a smooth paste.

  • 3

    Add the eggs to the bowl and whisk vigorously for about one minute until the mixture is well-aerated and slightly frothy.

  • 4

    Gently stir in the chickpea flour, almond flour, baking powder, cinnamon, and sea salt until the batter is uniform and no dry clumps remain.

  • 5

    Fold in the chopped walnuts, raisins, and dried cranberries to ensure they are evenly distributed throughout the cake batter.

  • 6

    Pour the batter into the prepared baking dish and smooth the top with a spatula or the back of a spoon.

  • 7

    Bake for 22 to 25 minutes or until the cake is set in the center and a toothpick inserted comes out clean.

  • 8

    Remove from the oven and let the cake rest for 5 minutes to firm up before slicing into squares and serving warm.

Yam and Banana Chickpea Flour Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Yam and Banana Chickpea Flour Cake

YOUR SOLIN GENERATED RECIPE

Yam and Banana Chickpea Flour Cake

Oven-baked yam and banana cake made with nutrient-dense chickpea and almond flours, featuring a tender crumb and naturally sweet bursts of raisins and cranberries.

NUTRITION

466kcal
Protein
32.5g
Fat
23.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.13 cup Chickpea flour

0 tbsp Almond flour

0.13 cup Mashed yam

0.13 cup Mashed banana

0 tsp Ghee

0 tbsp Chopped walnuts

0.5 tbsp Raisins

0.5 tbsp Dried cranberries

0.5 tsp Baking powder

0.25 tsp Cinnamon

0.13 tsp Sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with the ghee.

  • 2

    In a medium mixing bowl, combine the mashed yam and mashed banana, stirring until the mixture forms a smooth paste.

  • 3

    Add the eggs to the bowl and whisk vigorously for about one minute until the mixture is well-aerated and slightly frothy.

  • 4

    Gently stir in the chickpea flour, almond flour, baking powder, cinnamon, and sea salt until the batter is uniform and no dry clumps remain.

  • 5

    Fold in the chopped walnuts, raisins, and dried cranberries to ensure they are evenly distributed throughout the cake batter.

  • 6

    Pour the batter into the prepared baking dish and smooth the top with a spatula or the back of a spoon.

  • 7

    Bake for 22 to 25 minutes or until the cake is set in the center and a toothpick inserted comes out clean.

  • 8

    Remove from the oven and let the cake rest for 5 minutes to firm up before slicing into squares and serving warm.