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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.
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
- Preheat the oven to 350ºF.
- Toss prepared apples with sugar, cinnamon and nuts. 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 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.
- 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.
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.
Comments
Am going to use frozen apples from my tree, and canned chickpeas as I am new to them. I found using chickpea flour in the gingerbread cookies worked well, but my lower colon was partying long into the night, so start out slowly if unaccustomed to them.
I made this using flaxseed “eggs” to make it even more healthy and it was delicious! I also cut back on the amount of sugar as that much is not needed for it to taste great.
what are flaxseed ‘eggs’?
1 tablespoon of ground flaxseeds and 1 to 2 tablespoons of warm water. Let sit for a few minutes and it gels to the consistency of an egg.
Thanks for helping us out!
yes thank you, I have never heard of this substitute. Does it work the same way an egg does in the recipe i.e. adding ‘lift’ and volume?
It’s not an exact substitution, so you may want to test it out and see how it works in your recipes and tweak it a little. Happy baking!
Hi, msesheta is correct, flaxseed eggs are eggs made out of flaxseed! This method is used as a vegan substitute. Here’s how to create them:
1 tablespoon of ground flaxseeds and 1 to 2 tablespoons of warm water. Let sit for a few minutes and it gels to the consistency of an egg.
Is there a dairy free recipe for this? Looks delicious but have dairy allergies 🙁
Can I use olive oil instead of canola oil?
Hi Cathy, yes, you can sub olive oil for canola. However, olive oil has a stronger flavor so it may change the flavor of the dish. If you don’t want to use canola we suggest something with a mild flavor like walnut, almond or sunflower oil. Hopefully that helps!
You can also use extra light olive oil. That doesn’t have a taste. I used it all the time when I made brownies.
Can you recommend a gluten-free flour? Thanks!
After watching Forks over Knives I am a little surprised that you are using eggs and butter in this recipe. I’d love to see it adapted somehow.
I made this recipe for a card party at my home. Note that the instructions call for combining apples with sugar, spices and NUTS, but nuts are not part of the ingredient list. I used about 3/4 cup of chopped nuts. The cake is moist and delicious. Everyone loved it.
Hi Nutrinancy, thanks for letting us know the nuts measurement was missing. We’ve updated the recipe to reflect the correct amount of nuts. We’re glad you enjoyed the cake!