Description
This No-Flour Gingerbread Chickpea Cake is a naturally gluten-free, high-protein dessert made with chickpeas, molasses, and warm spices. A healthy, festive treat that tastes like holiday magic!
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
3 eggs (or flax eggs for vegan option)
1/4 cup molasses
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp baking powder
Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C) and prepare an 8-inch cake pan by greasing or lining with parchment paper.
2. Add chickpeas, eggs, molasses, maple syrup, coconut oil, and vanilla extract to a blender. Blend until smooth and creamy.
3. Add in the ground ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Blend again until fully incorporated.
4. Pour the smooth batter into your prepared cake pan and bake for 25–30 minutes, or until the top is set and a toothpick comes out mostly clean.
5. Allow the cake to cool completely before slicing. Serve plain or with coconut whipped cream and a sprinkle of cinnamon sugar.
6. For extra flavor, chill the cake for one hour before serving — it becomes rich and fudge-like!
Notes
Make sure to rinse your chickpeas very well to remove any beany flavor.
You can substitute maple syrup with honey or date syrup.
To make it vegan, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water each).
This cake pairs perfectly with whipped coconut cream or a drizzle of maple glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg