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.
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. Can be stored in the fridge for 3-4 days.
If you want to leave out the protein powder, replace it with 2 tbsp extra coconut flour and ½ a banana instead of the flax egg for extra sweetness.