Description
This Flourless Gingerbread Chickpea Cake is moist, spiced, and naturally gluten-free. Perfect for the holidays or anytime you crave a wholesome dessert.
Ingredients
1 (15-ounce) can chickpeas, rinsed and drained
½ cup plain Greek yogurt
2 large eggs
⅓ cup blackstrap molasses or honey
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking powder
½ tsp baking soda
Pinch of salt
⅓ cup coconut sugar or brown sugar
Instructions
1. Preheat oven to 350°F. Grease and line a 9-inch baking pan.
2. Blend chickpeas, yogurt, eggs, molasses, and vanilla until smooth.
3. Add spices, baking powder, baking soda, salt, and sugar. Blend again.
4. Pour into prepared pan and bake 30–35 minutes until toothpick comes out clean.
5. Cool before slicing. Serve with whipped cream or powdered sugar.
Notes
Make ahead: This cake tastes even better the next day as the spices deepen.
For dairy-free, use coconut yogurt.
Freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 14g
- Sodium: 170mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg