Apple Cake with Chickpea Puree
This is a classic spice cake is made healthier with pureéd chickpeas. Serve as is for an after school snack, or you can dress it up with ice cream or whipped cream.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 servings
Ingredients
Apple mixture:
- 4-5 apple peeled, cored and chopped into small chunks (about 5 cups prepared)
- 3 tbsp sugar
- 1 tbsp cinnamon
- 1/2 cup nuts roughly chopped
Cake mixture:
- 1 14 oz can chickpeas rinsed and drained (1 can, or about 1½ cups/375 mL cooked chickpeas)
- 3 large eggs
- 1/2 cup butter
- 1/4 cup canola oil
- 1 1/4 cups sugar brown
- 1 tbsp vanilla extract
- 2 cups flour all-purpose
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup milk
Instructions
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Preheat the oven to 350ºF.
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Toss prepared apples with sugar, cinnamon and nuts. Set aside.
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Process chickpeas and eggs in a food processor or blender until smooth and set aside.
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In a large mixing bowl, beat butter, canola oil, and brown sugar until well combined. Add the chickpea mixture and vanilla and beat again. In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt. Add half flour mixture to butter mixture, and beat until just combined. Add milk, and beat again, then rest of the flour mixture, and beat until just combined.
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Butter and flour a 9 x 13 inch (22 x 33 cm) pan. Spread batter out in pan. Pour apple mixture evenly overtop, then press into the batter with back of a large spoon until batter just starts to press up through the apples. Bake in the middle of the oven for about 55 to 60 minutes, or until a tester inserted in the center comes out clean. Cool completely before cutting into 18 pieces. Dust slices with icing sugar before serving.
Recipe Notes
This is a classic spice cake is made healthier with pureéd chickpeas. Serve as is for an after school snack, or you can dress it up with ice cream or whipped cream.