Recently I have been experimenting with cake recipes that are naturally gluten free or are made with alternative flours or no flour at all. I have previously dabbled with cakes made with chickpeas and beans previously including one that ended up being featured in The Clandestine Cake club cook book and they turned out well. The gluten free chocolate cake is of particular note , the link is here.
This recipe is based on the same basic recipe but I fancied including grated apples and spices to provide a fruity flavor in place of the chocolate plus I have bought a lot of apples recently as I am also planning on having a go at using apple sauce / puree as a butter alternative in baking so watch out for that post too.
Chickpeas or garbanzo beans (as our friends across the pond call them) are used as the flour substitute yet you still get some rise, the recipe is also lower fat as it has no added oils or butters. The cake is lovely and moist and is great served on its own or as a dessert if served with cream, custard or yogurt. You would never know it contains chickpeas at all, plus it smells amazing whilst baking all cosy and comforting.
What you need
- 1 can of chickpeas, drained and rinsed
- 3 eggs beaten
- 1 cup of caster sugar
- 1 tsp baking powder
- 2 tsp lebucken spice (I used Steenbergs but you can come up with your own spice mix, may be incorporating cinnamon, cloves, ginger or what ever else takes your fancy)
- A couple of cox apples - grated keep the skin on
- Lemon rind
- Grease a square cake tin roughly 9" by 9"
- Pre heat your oven to 180C
- Pulse the chickpeas in a food processor until they become a fine paste , now pulse in the rest of the ingredients.
- Pour the mix into your prepared tin, don't be alarmed the mixture will be very runny
- Bake for at least 45 minutes until golden, set and risen. Test with a skewer to make sure its cooked through
- Cool fully on a wire rack
- Cut into squares and store in an airtight tin for a couple of days if it lasts that long
