Chickpea Flour Cake Recipe

5 from 2 votes

This chickpea flour cake is one of my favorite gluten-free dessert recipes. Add this nutritious cake to your list of must-try chickpea flour recipes.

Prep Time12

Cook Time28

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 206kcal

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

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.

Store 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.