Cinnamon Apple Chickpea Cake
Made with chickpeas as the ‘secret’ ingredient, this Cinnamon Apple Chickpea Cake is fudgy, delicious and healthy at the same time! It’s the perfect high protein and dairy-free dessert to enjoy with a cup of tea.
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Servings: slices
Equipment
Ingredients
- 1.5 cups chickpeas see notes
- 1 scoop protein powder see notes
- ¼ cup coconut flour + 3 tablespoon additional
- 1 tablespoon cacao powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup peanut butter or any other nut or seed butter of your choice
- ¼ cup maple syrup
- 1 cup almond milk
- 1 large chopped apple for topping
- ¼ cup chopped cashews for topping
- fresh berries and nut butter optional extra toppings
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the cooked chickpeas, protein powder, coconut flour, cacao powder, cinnamon, baking powder, peanut butter, maple syrup and almond milk to a food processor. Blend until smooth.
- Transfer the batter to a shallow cake tin. Decorate the top with apple slices and chopped cashew nuts, and bake for 45 minutes, until golden and crispy around the edges, but still slightly soft in the centre.
- Allow to cool for 15 minutes before serving with fresh berries and a drizzle of nut butter.
Notes
For the chickpeas, you can opt to use canned or cooked. If using canned chickpeas, drain and rinse before using in the recipe.
If you want to leave out the protein powder, replace it with 2 tablespoon extra coconut flour and ½ a banana instead of the flax egg for extra sweetness.
This cake can be stored in the fridge for 3-4 days.
Nutrition (Estimate per Serving)
Calories: 207kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 180mgPotassium: 252mgFiber: 6gSugar: 12gVitamin A: 21IUVitamin C: 1mgCalcium: 105mgIron: 2mg
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