Description

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.

Ingredients

Scale

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

Instructions

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.

Notes

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

Nutrition

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