Chickpea Flour Gingerbread for the Holidays & Beyond
It’s true: I fell off the holiday baking wagon.
Life, work, Christmas shopping, and some croup-y junk in my chest (shared with sir Nickerdoodle) got the better of me Thursday and Friday. I suppose I’ll just have to double down on my baking for the next few days (hooray! a good excuse to stay by the stove).
Nick is down for his nap, which has given me time to make a lovely cake that I can share with all kinds of friends, including those who do not eat eggs, dairy, gluten, or even grains (some kind of Christmas magic, right?). It’s my Chickpea Flour Gingerbread Bundt Cake!
Chickpea Flour for Grain-Free Vegan Baking
Have you used chickpea flour? It can also be labeled garbanzo bean flour or besan. It is simply dried chickpeas that have been ground into an ultra-fine flour that you can use for all kinds of baking.
Here’s what’s really special about chickpea flour: t can be used as both a flour and as eggs! Really! Chickpea flour, combined with water , can be used as an egg replacement in some recipes. In some baking recipes, like my cake, it serves a dual role as flour and eggs.
It can be hard to find at regular supermarkets, but you can get it at natural food stores, Indian markets, or online. Good news: it is very inexpensive! So grab a bag and experiment. I am still getting used to playing around with it, but so far I am loving it with savory baking and with very strong flavors, such as chocolate or dark gingerbread flavors,
Nutritional Highlights of this Cake
This wonderful holiday cake is:
- Vegan (no eggs, no dairy)
- High in fiber
Does the Cake Taste Like Chickpeas?
No, not in the least! The cake does not have the slightest flavor of chickpeas. The key is the strong flavors in the cake: molasses, coconut sugar, and a panoply of spices. All that you will taste is delicious gingerbread.
More Grain-Free & Vegan Chickpea Flour Cakes & Baked Goods to Try:
Chickpea flour gingerbread cake is a holiday miracle! It is vegan, grain-free, gluten-free, and easy to make with pantry ingredients. No one will guess that is made from chickpeas.
- 2 and 1/2 cups (300 g) chickpea flour, sifted to get out any lumps
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/2 cup virgin coconut oil (preferred oil)
- 2/3 cup boiling water
- 1 and 1/3 cups coconut sugar (or dark brown sugar)
- 1 cup unsweetened applesauce
- 1/2 cup dark molasses
- Optional: confectioner’s sugar, for dusting the cake
- Preheat the oven to 350F (175C). Spray a 10-inch Bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together the chickpea flour, ginger, cinnamon, baking powder, nutmeg, baking soda, salt and cloves.
- In a large bowl, whisk the coconut oil and boiling water until the oil is melted. Add the coconut sugar, applesauce, and molasses, whisking until blended.
- Add the chickpea flour mixture to the sugar mixture, whisking until blended and smooth. Pour into the prepared Bundt pan.
- Bake in the preheated oven for 35 to 40 minutes until a long skewer inserted in a deep part of the cake comes out with only a few moist crumbs attached. Let cool 15 minutes before inverting on a rack to remove the cake. Cool completely.
- Dust the cooled cake with confectioners’ sugar, if desired.
Storage: Store the cooled cake in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 3 months.
- Category: Cake
- Method: Baking
- Serving Size: 1/16 of cake
- Calories: 217
- Sugar: 27 g
- Sodium: 185.7 mg
- Fat: 7.9 g
- Saturated Fat: 6.7 g
- Carbohydrates: 34.2 g
- Fiber: 1.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: vegan, grain-free, gluten-free, gingerbread, chickpea flour, egg-free, dairy-free, chickpea flour gingerbread, grain-free vegan gingerbread