Apple Cake with Chickpea PureeFeatured

Apple Cake with Chickpea Puree

This classic spice cake is made healthier with pureéd chickpeas. Serve "as is" for an after-school snack, or dress it up with ice cream or whipped cream for dessert.


recipe courtesy Canadian Pulse Industry




For 4 Person(s)


  • 5 cups of apples, peeled, cored and chopped into small chunks
  • 3 tbsp sugar
  • 1 tbsp cinnamon


  • 1 can of chickpeas, rinced and drained
  • 3 large eggs
  • 1/2 cup butter
  • 1 1/4 cup canola oil
  • 1 tbsp vanilla
  • 2 cup all-purpose flour
  • 2 tbsp milk
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt


Preheat the oven to 350ºF. 

Toss prepared apples with sugar, cinnamon, and nutmeg. Set aside.

Process chickpeas and eggs in a food processor or blender until smooth and set aside.

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 the flour, baking powder, cinnamon, nutmeg, and salt. Add half the flour mixture to the butter mixture, and beat until just combined. Add milk, and beat again, then the rest of the flour mixture, and beat until just combined.

Butter and flour a 9 x 13 in (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 55-60 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

1 (14 oz/398 mL) can chickpeas, rinsed and drained equals about 1 1/4  cups (310 mL) cooked chickpeas.