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 cooked or canned, drained and rinsed
- 1 scoop protein powder see notes
- 7 tablespoon coconut flour ¼ cup plus 3 tbsp
- 1 tablespoon cacao powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed for the flax egg
- 3 tablespoon water mixed with the flaxseed and rested 5 minutes
- ½ cup peanut butter or any other nut or seed butter of your choice
- ¼ cup maple syrup
- 1 cup almond milk
- 1 large apple thinly sliced, for topping
- ¼ cup chopped cashews for topping
- fresh berries and nut butter optional extra toppings
Instructions
- Make the flax egg: stir the ground flaxseed and water together in a small bowl and set aside for 5 minutes to thicken.
- Preheat the oven to 400°F (200°C) and lightly grease a 9-inch cake pan.
- Add the chickpeas, protein powder, coconut flour, cacao powder, cinnamon, baking powder, flax egg, peanut butter, maple syrup and almond milk to a food processor. Blend for 1-2 minutes, scraping down the sides as needed, until a smooth, thick batter forms.
- Spread the batter evenly in the prepared pan. Arrange the apple slices over the top, sprinkle with the chopped cashews, and bake for 45-50 minutes, until golden and crispy around the edges but still slightly soft in the center.
- Allow to cool for 15 minutes before slicing. Serve with fresh berries and a drizzle of nut butter, if you like.
Notes
For the chickpeas, you can use canned or home-cooked. If using canned chickpeas, drain and rinse them before using in the recipe.
If you want to leave out the protein powder, replace it with 2 tablespoon extra coconut flour. If you leave out the protein powder or use a neutral-tasting one, you can use ½ a mashed banana in place of the flax egg for extra sweetness.
This cake can be stored in the fridge for 3-4 days, or frozen in individual slices for up to 2 months.
Nutrition (Estimate per Serving)
Calories: 262kcalCarbohydrates: 29gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 218mgPotassium: 277mgFiber: 7gSugar: 13gVitamin A: 24IUVitamin C: 2mgCalcium: 112mgIron: 3mg
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