Vegan Vegetarian Cooking School

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Chickpea Spice Cake

chocolate cupcakes vegan and gluten free

Spongy, moist and light plus protein as a bonus. Use gluten free flour mix for gluten free version.
Need to eat more beans for iron and protein? How about getting your nutrients and eating cake too!
This delicious cake is full of nutrients. Feel free to reduce the sugar or substitute with date sugar for even better health!

1 cup unbleached flour (or GF flour)
1 cup whole wheat flour (or GF flour)
1 Tbsp baking powder
1/2 cup raw sugar
1/2 cup brown sugar
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1 can chickpeas, well rinsed (540 ml can or about 2 cups)
1/2 cup water
1 cup almond milk
3/4 cup oil (or applesauce)
1 Tbsp vanilla

Preheat oven to 350°F. Prepare a 9 x 9 pan, with non-stick spray. Mix all dry ingredients in a large bowl. Blend chickpeas until smooth with water in blender (add the milk if needed). Mix all the wet ingredients together well, then combine with dry. Pour into pan and bake at 350°F for 35 to 40 min. Cool completely. Top with Frosting or just a simple glaze and serve with fruit for a simple and healthy supper treat.

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