Snickerdoodle Chickpea Cake
Posted: | Categories: Recipes | Tags:cakes date caramel dessert
Snickerdoodle Chickpea Cake
Melissa Ben-Ishay
Sweet Recipes
These chickpea bars are so good I’ve already made them twice. If you liked my chickpea bars with chocolate chips or my chickpea cake, go ahead and preheat your oven—you’ll love these. Whenever I make the original chickpea bars, I always leave part of it without chocolate chips for Adi to enjoy, and when I was making these I stirred in a little cinnamon and decided to go chipless for the whole tray. And let me tell you—they’re incredible. Maybe even the best batch I ever made.
Ingredients
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup date caramel
- 3 tablespoons maple syrup
- 2 teaspoons vanilla paste
- ¾ cup coconut cream
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F and line an 8x8 square pan with parchment paper.
- Add all of the ingredients to a blender and pulse until smooth.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until the cake is golden and springs back lightly when you push on it.
- Let cool before slicing and store in an airtight container for up to a week.
