Apple and Cinnamon Chickpea Cake

Serves: 10

Difficulty of recipe preparation: Easy

Preparation time: 10mins

Cooking time: 50mins


  • 400g can chickpeas, drained, rinsed and patted dry
  • 1/2 cup no added sugar or salt nut &/or seed butter
  • 1/4 cup honey
  • 1/2 tsp vanilla bean paste or 1 tsp vanilla essence
  • Pinch of ground cloves
  • 1 large egg
  • 1/4 tsp baking powder
  • 1/4 tsp bi-carb soda
  • 1/2 large red apple, cored and thinly sliced
  • 1 tsp cinnamon
  • 1 tsp ginger
  • Dollop plain natural or Greek yoghurt, to serve


  1. Preheat oven to 180 degrees Celsius. Line the bottom and sides of a small round cake tin (approx. 18cm in diameter) with baking paper.
  2. Place chickpeas, nut butter, honey, vanilla, ground cloves, egg, baking powder and bi-carb soda in a food processor. Blend until smooth.
  3. Pour cake batter into cake tin and top with apple slices arranged in a pinwheel shape. Sprinkle with cinnamon.
  4. Bake for around 50 minutes, or until cake is golden brown and a skewer comes out clean. Allow to cool in tin for 5 minutes before moving to a wire rack to cool completely. Serve with a dollop of yoghurt.

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Megan Cameron-Lee, NSW

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