This chickpea flour cake is one of my favorite easy dessert recipes. Give this moist and delicious cake a try if you’re looking for nutritious gluten-free recipes, like this chickpea flour omelette, which is another yummy option.
Ingredients and Substitutions
Chickpea flour is a grain-free flour made from ground chickpeas. It’s also known as garbanzo bean flour. It adds a slightly nutty flavor to cakes without being overpowering. It’s a great option if you’re looking for nutritious gluten-free alternatives to wheat flour. If you have trouble finding it at your local grocery stores then it’s easy to find online.
This cake gets it’s chocolate flavor from unsweetened cocoa powder. There are two main types of unsweetened cocoa powder: natural cocoa powder and Dutch process. Either kind is fine for this recipe.
Creamy almond butter acts as a binder in this cake, which means there’s no need for eggs in this recipe. You can substitute any other type of nut butter or seed butter you prefer.
How to Make Chickpea Flour Cake
Watch this short video to see the steps:
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the chickpea flour and baking powder to a mixing bowl, then mix well. Be sure to spoon the chickpea flour into the measuring cups—don’t scoop.
Add the maple syrup, almond butter, cocoa powder, unsweetened milk, vanilla extract, and salt to a second mixing bowl, then use a whisk to mix well. Transfer the chickpea flour and baking powder mixture into the bowl with the other ingredients, then whisk to combine.
Transfer the batter to a 9-inch baking pan lined with parchment paper.
Bake for 28 minutes or until a toothpick inserted into the centre of the cake comes out looking clean. Be sure to let the cake cool to room temperature before removing from the pan and serving.
Chickpea Flour Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 1/2 cups chickpea flour (spooned into the measuring cups—not scooped)
- 2 teaspoons baking powder
- 1/2 cup maple syrup
- 1/2 cup creamy almond butter (or substitute any nut butter or seed butter you prefer)
- 1/3 cup cocoa powder
- 1 cup unsweetened milk of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 1/2 cups chickpea flour and 2 teaspoons baking powder to a mixing bowl, then mix well. Be sure to spoon the chickpea flour into the measuring cups—don’t scoop.
- Add 1/2 cup maple syrup, 1/2 cup creamy almond butter, 1/3 cup cocoa powder, 1 cup unsweetened milk of choice, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a second mixing bowl, then use a whisk to mix well.
- Transfer the chickpea flour and baking powder mixture into the bowl with the other ingredients, then whisk to combine.
- Transfer the batter to a 9-inch baking pan lined with parchment paper.
- Bake for 28 minutes or until a toothpick inserted into the centre of the cake comes out looking clean.
- Let the cake cool to room temperature before removing from the pan and serving.
Video
Notes
- Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
Nutrition
Frosting Ideas
This cake is delicious as is, but for special occasions you can dress it up with a slathering of this chocolate sweet potato frosting.
Another Chickpea Flour Recipe to Try
These gluten-free vegan chickpea flour muffins are a delicious breakfast or snack.
Delicious!!
Thank you! Glad you enjoyed it!
I didn’t have any sugar free nut butter so I added an over ripe banana and my sweetener of choice was honey and I added raisins. It tasted a bit like Jamaican black cake or Christmas cake. I made the sweet potato frosting and all in all I like it. If you’re new to eating healthier and clean ingredients I would give this cake time later in your journey when your taste buds have adjusted from eating junk food.
Glad you enjoyed it and thank you for the helpful feedback!