This cake batter hummus recipe is like a healthy cake batter dip. My kids like it just as much as cookie dough hummus, and they’re both so easy to make!
I know what you’re probably thinking…
“Two bean posts in one week?! Doesn’t she eat anything else?”
We definitely do – my recipes, like homemade chicken nuggets and slow cooker pot roast, are case in point. But when I come across a recipe that my kids ADORE, I can’t help but share it with you.
Especially since cake batter hummus is made with BEANS, and the kids keep asking for more!
I swear it’s déjà vu from when I first made chocolate hummus, and it’s what spawned me to make this cake batter hummus, snickerdoodle hummus AND cookie dough hummus!
- I make it.
- They eat it.
- They ask for more.
It’s a cycle I’m happy to repeat over and over again. I mean, my kids are ASKING FOR BEANS! What alternate universe am I living in for this to happen?!
Shake off the shock friends, because welcome to reality.
This cake batter hummus tastes like cake batter, is super low in sugar, and passed the test for BOTH of my kids (including both Picky Eater and Wannabe Foodie).
Plus it’s nut-free and can easily be made gluten-free and dairy-free.
And did I mention that it tastes like cake batter?
Here’s why – it’s made with cake mix! But not your typical boxed cake mix. Oh no…
Do you remember being a kid and making cake with your mom or grandma? I do. For me, it always started with opening a box.
I used boxes too when my kids were little, but as we quit sugar and make more things from scratch, the cake mixes had to go.
Primarily, they were filled with hydrogenated oils, a big no-no in our house. (Not to mention many other questionable ingredients!)
But they also were WAY too sweet!
As we decrease our sugar intake, we could taste how sweet processed food really is. And while I want to pass on the tradition of licking the spoon to my kids, I couldn’t do it knowing boxed cake was full of ingredients I’m not okay with.
I eventually came up with a homemade yellow cake mix instead, which is WAY too simple to make to ever bother with a box again.
Plus it saves money! In my course Grocery Budget Bootcamp, I teach you how to evaluate which foods are best for you to make from scratch. That way you’re not wasting your time making things that really don’t help the bottom line. Enrollment is open only 3 times a year, but you can download my free workbook Simple Ways to Save when you sign up for the waitlist HERE! Since enrollment is currently closed, you can join my FREE 5-day Crush Inflation Challenge and start saving money on groceries tomorrow!
Oddly enough, it’s that jar of homemade yellow cake mix in the pantry that inspires this cake batter hummus!
It’s neat how you can start with cake mix, add eggs, butter, vanilla extract, and milk and BAM – you get cake.
Cake batter hummus isn’t too far off. Start with cake mix and use garbanzo beans instead of butter and eggs (beans preferably soaked overnight so you can avoid gassy side effects, and cooked in the slow cooker so you can go do other fun things… and if you were wondering if it’s cheaper to buy canned beans instead, here’s the definitive answer on that.)
So you’ve got the beans – then add vanilla extract and just a little bit of milk to thin and BAM – you get a DELICIOUS healthy dip that tastes just like cake batter, without excess sugar and without guilt.
So I have just one disclaimer here.
In my other dessert hummus recipes (chocolate hummus, chocolate chip cookie dough hummus, and snickerdoodle hummus), there’s no refined sugar at all.
I tried doing the same for this recipe, but the “cake batter” flavor was missing.
In the end, 2 tablespoons of organic cane sugar for some of the sweetener and 1 tablespoon of maple syrup was the perfect balance of sweet yet healthy.
You can really use any type of granulated you want.
- Palm sugar would add a bit of caramel flavor.
- Plain white sugar is the cheapest, but it’s not exactly the healthiest. If you go this route, start with just 1 tablespoon instead of 2. White sugar tends to be sweeter, so you might be able to get away with using less.
- Brown sugar would be tasty, but like white sugar, start with less. Brown sugar has a bit of molasses, so that’s another level of flavor too.
- Honey is an option too, but I personally wasn’t a fan of the flavor of honey in this recipe. If you’ve made another dessert hummus with honey and liked it, then you’d probably like it in this one.
My kids like to eat cake batter hummus with a spoon, but it would be great with a plate of cut fresh fruit or homemade crackers!
Cake Batter Hummus
This cake batter hummus recipe is like a healthy cake batter dip. My kids like it just as much as cookie dough hummus, and they’re both so easy to make!
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: about 1 1/2 cups 1x
- Category: Snacks
- Method: Blend
- Cuisine: American
Ingredients
- 1 1/2 cups cooked garbanzo beans OR 1 15-16 oz can cooked garbanzo beans, drained and rinsed 3 times
- 1/4 cup flour (I used all-purpose)
- 2 Tbsp sugar (I used organic cane sugar)
- 1 Tbsp maple syrup
- 1 Tbsp vanilla extract (how to make homemade vanilla)
- 1/4 tsp baking powder
- 1/8 tsp salt (optional – omit if you’re using beans that are salted, but taste at the end and add if desired)
- 1–2 Tbsp milk
- sprinkles (optional, for serving)
Instructions
- In a blender or in a food processor, combine all the ingredients except milk.
- Puree until the mixture is smooth, about 30-60 seconds. Add milk 1 Tbsp at a time to create the desired consistency.
- Taste and add salt (if desired).
- Adorn with sprinkles, if desired, for serving.
so bussin
Thank you, Harlow!
Do you have the nutritional info and how many servings? Trying to figure out weight watcher points. Ugh. Thanks.
We do not provide nutritional information because we feel eating real food is our sites emphasis. You should be able to look into the ingredients separately if you need to.
I was wondering if I could make this with an immersion blender? I do t have a regular blender or a food processor 🤦♀️
Marta, immersion blenders are not as strong as a food processor. But if you fool your immersion blender is up for the task you could try it. I have never used one.
One way you could address the issue with raw flour (since that’s not considered safe) is using either oat flour or banana flour! I haven’t made this recipe yet, since I need to buy some banana flour, but am looking forward to it. I have Crohn’s disease and have to take immunosuppressants, so I need to be careful with these things. I can’t eat most processed foods due to my Crohn’s disease, so hopefully this will help me satisfy my cake cravings without having to bake one from scratch. 🙂
Thank you, I was worrying about the raw flour too. I had thought maybe using almond flour would work but I feel like that wouldn’t have the same effect since it doesn’t absord liquid (as far as I know). Oat or banana sound great.
You could toast the flour in a dry pan for a few minutes, shaking and stirring constantly to take the raw taste out
After reading your recipes for chocolate, cookie dough, snickerdoodle, and now this hummus I have to comment. I can’t wait to try these! I had a store bought chocolate hummus for the first time tonight and want to make it myself. I’ve been in a raw cookie dough guilty pleasure stage recently, so I’ll be trying that recipe soon! I’m a huge brownie batter fan…I’m wondering if the ‘crunchy granulated sugar’ texture of cake batter could maybe be added to the regular chocolate hummus recipe to make brownie batter hummus? So many possibilities! Yum!
You’re right – the possibilities ARE endless!
Have you worked with agave nectar instead of cane sugar? I was wondering if it would work in this application.
Also, the bit about roasting the flour will also change the flavor of the recipe a bit. I make edible cookie dough and it’s definitely better with roasted flour, kind of gives it that “baked” sense.
I’ve been pinning a lot of your stuff lately and can’t wait to try it. I want to make a chocolate and a white bean cake for my son’s 1st birthday.
I haven’t worked with agave nectar Erin, but if you feel comfortable using it, go ahead! It will act like a liquid, so I’d add it and taste before thinning with milk.
I made this using gluten free King Arthur flour. It was okay… Not a big fan of the “bean” flavor. I’ve had other dessert hummus recipes and I like garbanzos, but as written, I could really taste the beans. Maybe I’ll add more sugar or vanilla next time.
I have been making choc hummus for a while and love it. (helps with the choc fix on WW). just found this as I was about to make choc hummus again and used your recipe. Was dubious whilst making, but gosh it is just like cake batter. absolutely wonderful just got to point it up on WW now.
instructed husband to buy cashews and choc chips to make the cookie dough hummus next. thanks
You’re so very welcome Kyra! I’m glad you enjoyed it!
In case you haven’t been to the CDC website recently, raw flour should be eaten.
Last I heard, raw flour should NOT be eaten… did you mean to type that? In either case, I don’t necessarily put a lot of weight into everything the CDC or FDA says. At one point, eggs and butter and wine were bad for you and margarine was good. Now it’s the other way around. You just do what you think is best for your family. ♥
So happy about your response to this comment 😊
What do you dip in this? I made and it tastes delicious but we can’t figure out what flavor would compliment it best. What do you suggest?
We usually use a spoon. 😉 If you need something to dip, fresh fruit works, as does pretzels or graham crackers!
Ok, I have to ask . . . baking powder in a recipe that isn’t baked? Why is that?
Anyway, dessert hummus is such an awesomely versatile idea, particularly for vegan dessert applications. Thanks for the intro!
Purely for flavor Patricia! We tested with and without, and without won!
You mean with?
Hello! What do you normally dip with this? I am wanting to make some as a test for my Daughter’s first birthday. I think this is a great alternative to some dips.
Thank You!!
We like fruit (apples, strawberries), but pretzels are fun too!
Thank You!
Do you think using coconut flour or rice flour or almond flour would be ok instead of all-purpose? Trying to limit how much gluten I have. Not sure which of the above would be better to use for flavor purposes.
I think any would work, but for flavor wise, I’d go with coconut or almond flour the first time. If you can’t taste the coconut or almond, then try rice the second time (b/c I believe rice flour is cheaper, correct?).
I would suggest updating your recipe to toast the flour first. Eating raw flour is a leading cause of bacterial-related illness. Many folks think raw cookie dough or batter is harmful only because of the raw egg, when in fact raw flour is just as, perhaps even more risky. I have many farmer friends who are the first to say that they would never eat raw grains or flour because they are not handled or treated to be eaten raw. All grains and flour (and legumes, beans, etc.) need to be cooked before being consumed.
Here’s is the FDA article against eating raw flour:
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
Here is another article plus the method for toasting flour (i.e., cooking it) to make safe cookie dough, etc.
http://www.cookinglight.com/eating-smart/smart-choices/safe-to-eat-cookie-dough
Love the way you encourage your little people to eat more beans, peas, and veggies. Keep it up 🙂
Thanks for the encouragement Kate! I’ve “heard” of the warnings against raw flour, but honestly take the FDA’s advice with a grain of salt. 😉
Thank you, Kate, for this comment, I was hoping someone would have a suggestion because I did not want to eat raw flour. Thank you, Tiffany, for the recipe too!
I’m sorry, but I can’t find the cake mix in your recipe. How much do I use? The whole cake mix? Here’s what I see in your recipe —
1½ cups cooked garbanzo beans OR 1 15-16 oz can cooked garbanzo beans, drained and rinsed 3 times¼ cup flour (I used all-purpose)2 Tbsp sugar (I used organic cane sugar)1 Tbsp maple syrup1 Tbsp vanilla extract (how to make homemade vanilla)¼ tsp baking powder⅛ tsp salt (optional – omit if you’re using beans that are salted, but taste at the end and add if desired)1-2 Tbsp milksprinkles (optional, for serving).
Hi Lija! The recipe is inspired by my homemade cake mix recipe, but I didn’t actually make the cake mix and then use it in this recipe – does that make sense? I actually started by quartering the original recipe, and then modifying from there. If you follow the recipe as written though, I assure you it will taste like cake batter!
Can I use almond flour instead of all purpose? Thanks 🙂
Dee, just make sure it is either self rising or add 1.5 tsp baking powder and ½ tsp salt to every cup of substitute flour you use.
I made this today and enjoyed it however mine didn’t turn out quite as smooth. Should I maybe add more milk until it’s more smooth or just keep the food processor running?
I added more milk 🙂
Happy you found a adjustment you enjoy!
So glad your daughter liked it Albert!
Your hummus recipes are always so good. In fact one of the reasons I come to this blog is that your recipes are always spot on. I’ve never had a recipe from you that has failed. I have been meaning to ask you though; any chance you’re working on a chocolate cake mix recipe for a future blog?
Thanks, Tiffany. Happy Monday!
Hi JoAnn – thanks so much for the compliment! I do take my recipes seriously – it’s always a bummer to try one with high hopes, only to have it fail. I aim to never do that!
As for chocolate cake, I hadn’t thought about that one, but I’ll add it to the list! 🙂
I added peanut butter powder to this recipe. I dip apples in it and, to me, it tastes like a taffy apple.
Yum! That’s a great addition!