The Ultimate 4 Ingredient Chickpea Cake: Healthy, Delicious, and Unbelievably Simple
This chickpea cake breaks all the rules with just four simple ingredients that transform into a rich, fudgy, brownie like treat that's naturally gluten free, refined sugar free, and packed with protein and fiber.
Servings: 4
Ingredients
- Main Ingredients
- 1 cup roasted chickpeas garbanzo beans
- 1 medium ripe banana the riper, the better
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon peanut butter creamy or crunchy
- Optional Add-ins
- Pinch of salt
- ½ teaspoon vanilla extract
- 1-2 tablespoons sweetener maple syrup, honey, or agave for extra sweetness
- Chocolate chips or cacao nibs
Instructions
- Step 1: Roast the Chickpeas (If Using Canned)
- If using canned chickpeas, drain and rinse thoroughly
- Pat completely dry with paper towels or clean kitchen towel
- Spread chickpeas on baking sheet in single layer
- Roast in preheated 400°F (200°C) oven for 20-25 minutes
- Shake pan halfway through for even roasting
- Roast until golden and crispy
- Let cool completely before using
- Skip this step if using pre-roasted chickpeas
- Step 2: Blend All Ingredients
- Add 1 cup cooled roasted chickpeas to food processor or high-powered blender
- Peel and add 1 ripe banana
- Add 1 tablespoon unsweetened cocoa powder
- Add 1 tablespoon peanut butter
- Blend on high speed until completely smooth
- Stop and scrape down sides as needed
- Mixture should resemble thick brownie batter
- If too thick, add 1-2 teaspoons milk to help blending
- Ensure no chickpea chunks remain
- Step 3: Prepare the Baking Pan
- Preheat oven to 350°F (175°C)
- Grease small cake pan, loaf pan, or ramekins with oil or cooking spray
- Or line pan with parchment paper for easy removal
- Can use 6-inch cake pan, small loaf pan, or 4 ramekins
- Muffin tin also works for individual portions
- Step 4: Pour and Bake
- Pour smooth batter into prepared pan
- Smooth top with spatula
- Optional: sprinkle chocolate chips on top
- Bake for 20-25 minutes for cake pan
- Bake for 15-18 minutes for ramekins
- Bake for 12-15 minutes for muffins
- Cake is done when edges look set
- Toothpick inserted in center should come out with moist crumbs
- Do not overbake - cake should be fudgy, not dry
- Step 5: Cool and Serve
- Remove from oven when done
- Let cool in pan for 10 minutes
- Transfer to wire rack to cool completely
- Texture improves as it cools and sets
- Can be served warm, room temperature, or chilled
- Store leftovers in refrigerator