Moist, vegan, and healthy chickpea cake - this recipe is great, even without flour, sugar, egg, and butter!
Is it possible that a healthy chickpea cake without flour, egg, refined sugar, and butter tastes good? And what do you get when you bake vegan and glutenfree, thus pretty much all the typical baking ingredients are missing? Short and crisp: something quite delicious, creamy, and "fudgy". But that doesn't mean that this cake without egg, dairy products, white flour, and Co. is not a treat.
Taste and Occasion
I am aware that some people might feel provoked by this healthy chickpea cake - along the lines of "then rather no cake at all than something like this"! Regarding my recipe for a similar cake, there was also some discussion. But: If you think the recipe is superfluous, you don't have to replicate it. On this blog, you will find many other delicious baking recipes in which nothing is "waived" 🙂 . On the other hand, those who have to eat gluten-free, have lactose intolerance, want to avoid industrial sugar, or are allergic to eggs, may be happy about this experiment.
As with the clean chocolate cake, it is again a rather unusual creation with legumes. The result is that the "dough" gets exceptionally moist. The recipe is quick to make. The result is this easy healthy chickpea cake without egg, butter, flour and sugar.
While the chocolate cake was based on black beans, which fit better in terms of color, you take the light brown relatives for the low-calorie chickpea cake 😉 . So - what exactly is in this surprising creation? Since the cake should be without flour, sugar, dairy products, eggs, and butter, numerous substitute ingredients are necessary. Instead of white flour, I used oatmeal (in addition to the chickpeas), which should be glutenfree for people with celiac disease or gluten intolerance. Substitutes for butter, eggs, and cow's milk are coconut oil, unsweetened banana/applesauce, and plant-based "milk". I like oat milk the best.
How to make the Chickpea Cake
Let's start with this extravagant recipe: Firstly, soak the raw chickpeas overnight, drain and weigh them. If you are using pre-cooked chickpeas from a (400 g) can, just drain them and rinse them with clean water. Now, preheat the oven to 350°F/175°C, grease a small springform pan with coconut oil, and refrigerate.
Next, chop the dates into small pieces and mix applesauce, coconut oil, and milk together. Grind the rolled oats into flour in a food processor. Add all ingredients, including the chickpeas, and blend until creamy. If you don't have a food processor, you can puree the liquid ingredients with the beans and then stir this purée into the dry ingredients using a food processor.
A special chocolate cake without flour, butter, eggs and industrial sugar - super delicious and suitable for vegans and allergy sufferers.
Now, pour the "dough" into the prepared pan, smooth it out, and bake for about 20-30 minutes. In the end, the cake may still be nice and soft but should no longer be raw. Let the cake cool in the pan, and top it with fruit or compote. The cake tastes best when it has been in the refrigerator overnight and is well done.
Dried dates and a bit of Xucker Bronxe or muscovado sugar result in the sweetness without industrial white sugar. Of course, this does not strictly make the low-calorie healthy chickpea cake sugar-free since dried fruits contain (natural) sugar. But the alternative comes with some other valuable nutritional values, while household sugar only contains empty energy.
Healthy Chickpea Cake
- 1 small springform pan 7 in / 18 cm
- 270 grams (1 ⅔ cups) pre-cooked chickpeas, equivalent to 1 can, 400g or about 140g raw
- 100 grams (¾ cup) dried dates
- 50 grams (⅔ cup) oat flakes
- 100 milliliters (7 tablespoons) oat milk
- 60 grams (4 tablespoons) banana puree, or apple/banana
- 2 tablespoons coconut oil, soft
- 1 ½ teaspoon (1 ½ teaspoons) baking powder
- 1 pinch salt
- 50 grams (4 tablespoons) muscovado sugar, optional
- Soak raw chickpeas overnight, drain and weigh. If you are using pre-cooked chickpeas from a (400 g) can, just drain them and rinse them with clean water.
- Preheat oven to 350°F/175°C, grease a small springform pan with coconut oil, and refrigerate.
- Chop the dates into small pieces. Mix the applesauce, coconut oil, and milk together.
- Grind the rolled oats into flour in a food processor. Add all ingredients, including the chickpeas, and blend until creamy. Suppose you don't have a food processor. In that case, you could puree the liquid ingredients with the beans and then stir this purée into the dry ingredients using a food processor.
- Pour the "dough" into the prepared pan, smooth it out and bake for about 20-30 minutes. The cake may still be nice and soft but should no longer be raw.
- Let the cake cool in the pan. Top with fruit or compote. The cake tastes best when it has been in the refrigerator overnight and is well done.
Maybe some of you would like to try this fruity cake with chickpeas. I am curious about your feedback! And yes, such baking without eggs, butter, sugar, and flour is undoubtedly extravagant but also makes (for "compensating" 😉 ) really fun. Another great baking experience is, for example, this vegan nut cake or my glutenfree brownies.
Sugar-Free Apple Pie
Peanut Butter Protein Balls (Low Carb)
Low-Fat Moist Carrot Cake