This chickpea flour cake is rich, chocolaty, and delicious. You’d never guess it’s made with chickpea flour. This nutritious dessert is gluten-free, vegan, refined sugar-free, and grain-free.
Main ingredients and substitutions
Chickpea flour is a nutritious grain-free flour made from ground chickpeas. It’s also known as garbanzo bean flour. Chickpea flour is loaded with fibre, protein, and nutrients. If you have trouble finding it at your local grocery store you can buy it online.
This recipe calls for unsweetened applesauce which gives the cake body and moistness without having to add any dairy. Be sure to use applesauce with no added sugar or the cake will turn out too sweet.
Extra virgin olive gives this cake a luxurious texture. You can substitute melted coconut oil or any other oil you prefer.
I sweetened this cake with maple syrup. You can substitute honey if you don’t need this cake to be strictly vegan.
This cake gets it’s chocolaty flavour 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.
How to make it
This chickpea flour cake is so easy to make. Start by preheating the oven. Then add the wet ingredients, salt, and cocoa powder to a large mixing bowl, then use a whisk to mix well.
Next you’ll add the chickpea flour and baking soda and whisk again to combine.
Line a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) with parchment paper, then pour in the batter.
Bake for 45 minutes or until a toothpick inserted into the centre of the cake looks dry upon removal. Be sure to let the cake cool completely before serving or frosting.
This cake is delicious as-is, but for special occasions you can dress it up with a slathering of this nut-free chocolate spread.
For an extra layer of flavour and texture, add 1/2 cup of chopped pecans or walnuts to the batter. Or to up the chocolate flavour even more, stir 1/2 cup of dairy-free dark chocolate chips into the cake batter.
Storage and freezing
Store this chickpea flour cake in an airtight container for up to three days or freeze it for up to six months. I prefer to slice the cake before freezing it, that way I can easily defrost the exact amount I want. Thaw it at room temperature before serving or defrost it in the microwave or oven if you’re short on time.
More chickpea flour recipes
- These gluten-free vegan muffins are a delicious breakfast or snack.
- This egg-free omelette is a savoury breakfast idea that tastes just like the real deal.
- These grain-free brownies are rich, fudgy, and delicious.
Chickpea Flour Cake
- Loaf pan
- Parchment paper
- 2 1/2 cups chickpea flour
- 1 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/3 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, maple syrup, extra virgin olive oil, cocoa powder, pure vanilla extract, vinegar or lemon juice, and salt to a large mixing bowl. Use a whisk to mix well.
- Add the chickpea flour and baking soda and whisk again to combine.
- Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches), lined with parchment paper.
- Bake at 350 degrees Fahrenheit for 45 minutes
- Let cool completely before serving or frosting.
- Store the chickpea flour cake in an airtight container for up to three days or freeze for up to six months.
- Optional additions include 1/2 cup each of chopped pecans, walnuts, and/or dairy-free dark chocolate chips. Stir them into the batter before transferring to the loaf pan.