Easy Pumpkin OR Apple Chickpea Cake (Gluten & Grain-free)



Apple cake


Pumpkin cake


I found this recipe on pinterest!  It’s kind of like a blonde version of our favourite black bean brownies!  I was excited because instead of flour and oil in conventional cake, it uses chickpeas which provide a rich and moist flavour and texture to them!  After I made it I thought that pumpkin would go very well with the texture and boy did it 🙂  Try it either way for a nice high protein and satisfying treat!  The flavours of the ginger and cinnamon go nicely with this cake and it keeps well in the refrigerator for work snacks!  Happy autumn!


1 can of chickpeas, rinsed

3/4 cup unsweetened apple sauce OR pumpkin puree

4 eggs OR 3 eggs and 1 flaxseed egg (1 tbsp ground flax plus 3 tbsp water)

1/2 – 3/4 cup white sugar (depending on how sweet you like it – I used half a cup and it’s mildly sweet)

1 tbsp finely grated ginger or 1 tsp dried ground ginger

1 tsp cinnamon

1/4 tsp salt

1 1/2 tsp baking powder

1. Add applesauce or pumpkin, rinsed chickpeas and eggs/flax egg to a bowl.  Blend with an immersion blender or use a conventional blender, scraping down the sides as needed.

2. In a separate bowl mix dry ingredients together.

3. Preheat the oven to 350 F.  Grease a 9X9 inch square baking pan.

4. Mix dry ingredients with the wet ones, note it will look more like pancake batter but that’s okay!  Pour batter into pan.  Drizzle with a little maple syrup on top if desired.

5. Bake for 50 minutes or until a knife inserted comes out clean!



2 thoughts on “Easy Pumpkin OR Apple Chickpea Cake (Gluten & Grain-free)

  1. Never seen chick peas in a cake before, but with their slightly nutty taste, I can’t imagine why people don’t do it more often! Will definitely be trying something similar.

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