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

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Apple cake

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Pumpkin cake

 Amy:

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!

Ingredients:

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

Directions:
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!

 

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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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