Description
This Peanut Butter Chickpea Cake is a delicious and healthy gluten-free dessert that combines the rich flavor of peanut butter with the nutty taste of chickpeas.
Ingredients
Scale
- 1 cup chickpeas, cooked
- 1/2 cup peanut butter
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a food processor, blend the chickpeas until smooth.
- Add the peanut butter, honey (or maple syrup), eggs, and vanilla extract; blend until well combined.
- In a separate bowl, whisk together the baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and blend until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This cake can be served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg