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–+ servings

No-Flour Gingerbread Chickpea Cake

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A moist and delicious gingerbread cake made without traditional flour, perfect for healthy indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can Chickpeas (drained or cooked from dried) The star ingredient for a moist cake.
  • 1/2 cup Molasses Adds depth and richness.
  • 1/4 cup Maple Syrup Natural sweetness.
  • 1 tbsp Ginger Fresh or powdered for spicy warmth.
  • 1 tbsp Cinnamon Enhances the gingerbread essence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse your chickpeas if using canned and blend them until smooth—make sure there are no lumps.
  3. In a large mixing bowl, combine the blended chickpeas with molasses, maple syrup, ginger, and cinnamon. Mix until well combined.
Baking
  1. Pour the mixture into a greased cake pan, ensuring it's evenly spread.
  2. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
Serving
  1. Allow the cake to cool completely before slicing and serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 2gFiber: 5gSugar: 10g

Notes

Store in an airtight container for up to three days at room temperature or refrigerate for a week. Freezes well if wrapped properly.
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