Cake Batter Dip

OMG I just saw a similar recipe last week and successfully fought off the urge to make it until now.
Cant.Resist.Cuteness!

So, I bought a food processor in May, largely because of this blog. I nearly killed our blender trying to make the cinnamon roll pie, and it didn’t mix very well (but was tasty enough to make me definitely want a food processor). In June, after making some brownie batter dip, my husband accidentally knocked the processor bowl onto the floor and it broke. So, he bought me a new one. Only for us to discover we accidentally threw out a vital piece of the food processor with the broken bowl (oops!). I am now waiting for that piece to arrive in the mail and these amazing recipes are taunting me! I can’t wait until it arrives next week! I may go on a healthy dessert baking spree! This looks sooooo delicious!

yum! this looks amazing! i definitely have a sweet tooth so i love any sort of sweet dips, but i can never keep myself away from the guacamole either.

My daughter has an art show in a couple of weeks & I will be making this to take as part of the refreshments…brilliant idea! Just curious, though….Could you use liquid Stevia in place of the sugar or xylitol? If so, how much?

Love it! And you know my love for butter extract – I wouldn’t say optional, because to me it is what makes everything taste like cake batter! So good!

This looks so delicious, love the idea of this for a party! I bet people loved it! What did people at the party dip in it with? Or did everyone literally grab a spoon? 🙂 The party must have been a major success!

I love that these desserts are made with beans. I’m trying to get more protein, so to be able to eat dessert and get protein….huge plus! I just finished a slice of your deep dish cookie pie but subbed 2 bananas for the sugar, and although I can defenitely tell the difference without sugar, it’s still very tasty. I was planning on making chocolate chip pancakes for my daughter and I for breakfast, but I think this is healthier because it doesn’t have flour/butter, and the beans are actually good for you! I debated frying the batter like a pancake to see how it would turn out. I still may try that some time soon.

I wish I had an impromptu party to invite you to so you’d bring a bowl of this! It looks SO good! Maybe I’ll have to have an impromptu “party” with the fam later to try this out. It’s genius!

Butter extract is my go to ingredient! I use it for everything! It’s that special ingredient that adds a cake batter taste without actually using cake batter! Question though…what kind of flavor does baking soda give?!? I thought this same thing with another recipe you did the other day, but now that I see it a second time I’m even more curious! Maybe I’ll take some time to search through your comments later to see if I can find the answer 🙂

This looks simply amazing! Anything with the name cake batter and I’m in! Who knew you could make white beans taste like cake batter! I am for sure trying out this recipe!

My fiancé would flip if I made this for him!! Looks so good!

That look so delicious!
Did everyone eat it with a spoon or eat it like a regular dip with vegies or fruit?

I am a hummus girl, through and through. But pumpkin and cashew dip is AMAZING as well 🙂

Sounds tasty! I think I’d like to dip pretzels in it. Sweet and salty yumminess. 🙂

Caution on the sprinkles and much food coloring! If it does not clearly say it comes from plant based source, it can come from petroleum. Very unhealthy if so….=(

Here is the BEST guacamole dip some of you were asking for up there in the comments: It’s Crazy healthy for you (but not vegan with the greek yogurt)
Creamy Spinach/Sweet Onion Guacamole Dip
1 Tbs olive oil
1 medium sweet onion like Vidalia or red
1 clove of garlic
1 cup frozen chopped spinach
1 avocado or already packaged organic guacamole
1 C plain GREEK yogurt
1 tsp grated lemon zest and 1 Tbs fresh lemon juice
salt and pepper

Saute onions in oil on low- med heat until caramelized, add garlic to saute last minute of cooking, throw in frozen spinach to thaw. Puree the avocado, Greek yogurt and lemon, then combine all and chill.

I can’t wait to make this Katie. I was craving something like this today too, so perfecto!
thank you so much! 😉

I love pretty much any and all types of dip, lol. Veggie dip, chip dip, guacamole, hummus, spinach and artichoke dip, fruit/yogurt dip, brownie batter dip… It’s all good! Besides, who doesn’t love finger food? 😉

Made it last night and it is amazing! I had to make a few substitutions (some for my own benefit, others for lack of ingredients). I used 1/4 sugar and two packets stevia… might get away with only one packet next time or just try soaked dates. Also, no cashew butter, so instead I soaked three Tb of cashews for 20 min (because I was too impatient to wait any later) and tossed them in the blender. The recipe (despite the lack of chocolate, hehe) is delightful!

I’m from AZ, so I also love a good Mexican-inspired dip. 7-layer. Queso. Either makes me VERY happy 🙂

This is looking pretty tasty, too. I’m not sure what I’d eat it on, though. It seems like it wouldn’t be quite as satisfying on veggies, and it wouldn’t be as healthy on cake. Oooh…maybe on berries?

I love hummus with veggies, especially if its home made hummus!

I just made the cake batter dip with the following subsitutions:
white beans
coconut oil instead of cashew butter and applesauce
1/2 instead of 3/4 cup sugar (I don’t like desserts too sweet)
It turned out great! Thanks for the recipe!

Looks like another great addition to all your dips. The sprinkles are pretty awesome.

I just have one question, and this applies to every cookie dough dip recipe. If I sub out the nut butter, for something like earth balance, will it still help to mask the taste of beans? I tried your Blondies with only applesauce instead of peanut butter and you could taste the beans, just barely, so, If I try a dip, I want to prevent that. Thanks!

Hi Katie!
I’m new to your blog and I really love it!
I lived in Japan for a while too and this sort of reminds me of shiroan (sweet white bean paste) did you ever try it?
I am calorie conscious so I changed a few things in your recipe:
omitted butter & applesauce
replaced oats with protein powder
used truvia for the sweetener.
It turned out great! Thank you for the inspiration 🙂

Mmm, I can’t wait to try this!

Looks so good! I just made your deepdish cookie pie for a little studying snack and will definitely try this! (Beans + dessert = who wants to go back to oil and sugar? 🙂

This looks amazing (of course) and I have wanted to make a dessert with non-black beans (made brownies with black beans and KILLED my stomach).

So, dips like these…what exactly do you dip into them?

Also your flower-looking bowl is super cute! Where did you get it??

Finally I had the time and most of the ingredients, so I mixed this recipe and the cookie dough dip recipe – and I have to say, the result is truly delicious! I may or may not have eaten half of it for breakfast this morning, with an apple and a few rice crackers. ^^

My faforite dip… hmm, it’s a toss-up between sour cream mixed with a package of dry-frozen onion soup or cream cheese with a little mustard.

I just made this with almond butter instead and it was still amazing! I can’t wait to bring it as a snack tomorrow.

That looks sooooooo yummy! I just bought chickpeas at the store so I definitely be making this first chance I get!

I just started a blog a few days ago and was wondering if you would go check it out. I posted your coconut melties and tried to beckon any readers who might happen to stumble across my blog to visit yours. You’ve inspired my baking so much! Thanks for posting such unique recipes!

I made this just now for 5 kids ages 9-2 yrs and they love it. They think I’m letting them eat cookie dough

I just tried this with butter in place of the nut butter and it tasted really good! Not like bean at all. In fact, next time I would even lower the amount of sugar. Overall really tasty, though. I had two spoonfull’s with breakfast 🙂

I made this with xylitol–and woah! It was sickeningly sweet. I had to double all other ingredients just to tame it. Next time I’ll add sugar to taste.

Just made this, except i didnt have quick oats or oat flour or even cake mix :/ i used a bit of sweetened puffed rice cereal instead. I like the finished product, but i think my substitution made it a bit.. Brown sugary tasting. Oh, and i used coconut sugar. I think ill make it again but tweak it a bit. However, its a huge hit with the fiance 🙂 ‘what IS this?’, he inquired, taking a hesitant bite, and then another and another not so hesitant bite. ‘cake batter dip’, is all i said. ‘its not bad’, he replied, through a mouthful of dip. :p He doesnt need to know theres healthy stuff like chickpeas in there 😉

I just tried this recipe – love it! I didn’t have any cashew butter so I used 2 tbsp coconut oil and 1 tbsp peanut butter so neither the coconut flavour nor the peanut flavour was too strong. So good!

Do you think it would work to use liquid stevia in this recipe to replace some (but maybe not all) of the sugar? How much would you recommend using?

I made these today using Trader Joe’s canned cannelini (white kidney) beans, cashews (I processed them first), xylitol, and rolled oats. No butter extract because 1) I didn’t have any, and 2) I’m trying to eat more whole foods and butter extract doesn’t fall in that category. First go-round this tasted like overly sweet pureed beans and was much runnier than I expected, but I stuck them in the fridge hoping the flavors would blend. Several hours later, the mixture was thicker but still smelled and tasted like sweetened beans. Not willing to toss the batch (xylitol is pricey!), I combed the comments and other variations (chocolate chip cookie dough, snickerdoodles, etc.) and was surprised very few commenters had the same experience. However, I did notice the other recipes call for one extra tablespoon of peanut butter so I threw in a very large spoonful of peanut butter (probably 2 T on top of my 1/4 cup of cashews) and an extra 1/4 of oats. That did the trick! Now I only notice a slight bean smell, but the peanut butter covers up the taste. I’ll definitely be cutting back on the xylitol next time.

Hi,
Do you know how many grams of sugar are in each tablespoon? I didn’t see that listed in the nutritional info.
Thanks!