Chickpea Flour Cake
This chickpea flour cake is rich, chocolaty, and delicious. You'd never guess this gluten-free, vegan, grain-free, and refined sugar-free cake is made with chickpea flour. Add this nutrient-dense yet decadent cake to your list of must try chickpea flour recipes.
Servings: 12
Calories: 201kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 158mg | Potassium: 294mg | Fiber: 4g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg