Chickpea Cake (or Muffins!)
Posted: | Categories: Recipes | Tags:breakfast cakes dessert gluten-free kid-friendly muffins
Chickpea Cake (or Muffins!)
Melissa Ben-Ishay
Sweet Recipes
The most-used appliance in my house is my blender. It’s a heavy-duty commercial blender that has more than paid for itself over the years—I seriously use it multiple times a day and it still runs like the day we got it. Blenders are the unsung heroes of simple bakes. I use it for making pancakes for my kids on weekends (regular and chocolate), for making date caramel, and for any number of bread and cake batters with secret delicious ingredients. This cake is one of those recipes, with chickpeas as the base to give it a moist crumb and chocolate chips for, well, chocolate. Add this to your blender repertoire, stat.
Ingredients
- 2 eggs
- 3 tablespoons coconut oil
- 1/3 cup date caramel
- 2 teaspoons vanilla paste or extract
- 3 tablespoons maple syrup
- 3/4 cup coconut milk
- 1 can chickpeas, drained and rinsed
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 cup oat flour
- 3/4 cup chocolate chips
Directions
- Line a loaf pan with parchment paper and preheat the oven to 375°F.
- In a blender, combine all of the ingredients except the chocolate chips until smooth. The batter should be thick.
- Layer the batter and chocolate chips in the prepared loaf pan, saving 1/4 cup of chocolate chips for the top.
- Cover the top of the loaf with the reserved chocolate chips.
- Bake for 50-60 minutes until golden. Enjoy as a protein-packed breakfast or snack.
