Healthy Funfetti Cake Batter Dip, Vegan & Gluten-Free
Today’s recipe is extra festive since my birthday is at the end of this week!
Originally I wanted to come up with a brand new cake recipe, but life has been so hectic lately that I decided this year I would rather hit up one of my favorite vegan bakeries for cake (hi Clementine Bakery and Peacefood Cafe!) and come up with a super simple treat recipe to make at home instead.
This Vegan & Gluten-Free Healthy Funfetti Cake Batter Dip is seriously easy to make. As a kid, I used to live for licking the spoon full of batter when my mom would make funfetti cake (remember the kind from the box with a very scary ingredient list?) and this dip totally reminds me of that! You’ll be shocked to see how simple (and actually healthy) the ingredient list is.
Since there’s no sugar in the dip (aside from the chocolate chip and sprinkles on top) it’s a treat that I feel good about sharing with Baby V. Speaking of Baby V, I may have swiped a few of her favorite animal crackers to use as a vehicle for the dip- and they were totally perfect! Graham crackers would also be great and I love serving the dip with fresh apple slices and strawberries.
One note about the chickpeas- whenever I make hummus, I peel the skins off the chickpeas first because it gives the hummus an extra creamy texture. I did that in this recipe too and it worked wonders! The downside is that it’s a little tedious and takes about 10 minutes. You can totally skip it if you’re short on time, but I recommend trying it for extra creamy dip.
Thanks for celebrating my birthday with me and this dip!
- 1½ cups cooked chickpeas (or 1 15-ounce can)
- ¼ cup creamy peanut butter
- 6 medjool dates, pitted and (soak in hot water for 5 minutes if not soft)
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- pinch of salt
- 1 tablespoon cocoa powder
- 2 tablespoons chocolate chips
- 2 tablespoons sprinkles
- Combine the chickpeas, peanut butter, dates, almond milk, vanilla and salt in a blender, and blend until smooth.
- Transfer half of the dip to a small bowl. Add the cocoa powder and use a fork to stir it in.
- To serve, transfer the vanilla dip from the blender and the chocolate dip from the bowl to a serving dish. Use a spoon to swirl the top together. Top with chocolate chips and sprinkles.
Anything funfetti is always so…fun! I haven’t tried using chickpeas in sweet recipes yet, I really need too! This looks so delicious and would be so good spread on a peice of toast!
Get in my belly!!
Mmmmm… yummy yummy cake, thx 4 the recipe, i’ll try it tomorrow
Who needs birthday cake when you have this dip?! Well, to be fair, it would also make an amazing frosting for a cake, so you can have both! Chickpeas are honestly the holy grail bean when it comes to desserts. You can never go wrong with it!
I am very keen to make this recipe and I am still thinking that soon go to the kitchen and start making this method.
Hi! Wondering what you use for the sprinkles? I searched stores for non-toxic 😂 sprinkles recently for my two year olds birthday. I couldn’t find any that seemed safe to consume. I would love to find some sprinkles without all the scary ingredients!
This brand seems to have sprinkles with the least frightening ingredients https://amzn.to/2DaKX1N