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Chickpea Apple Cake

A classic cake made healthier with pureed chickpeas! Serve as an afterschool snack or dress it up with ice cream or whipped cream.


  • 4–5 apples, peeled, cored & chopped into small chunks (about 5 cups/1.25 L prepared)
  • 3 Tbsp (45 mL) sugar
  • 1 Tbsp (15 mL) cinnamon
  • Cake

  • 1 1/2 cups (375 mL) cooked or canned chickpeas, drained & rinsed
  • 3 large eggs
  • 1/2 cup (125 mL) butter
  • 1/4 cup (60 mL) canola oil
  • 1 1/4 cups (310 mL) brown sugar
  • 1 Tbsp (15 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) nutmeg
  • 1/4 tsp (1 mL) salt
  • 2 Tbsp (30 mL) milk
  • dusting of icing sugar


Preheat oven to 350°F (180°C).

To prepare the apples, toss them with the sugar and cinnamon and set aside.

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

In a large bowl, beat the butter, 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 the milk, and beat again, then the rest of the flour mixture, and beat until just combined.

Butter and flour a 9 x 13-inch (22 x 33 cm) pan, and spread the batter out in the pan. Pour the apples evenly over the top, then press the apples into the batter with the back of a large spoon until the batter just starts to press up through the apples.

Bake in the middle of the oven for 50 minutes, or until a tester inserted in the centre comes out clean. Cool completely before cutting into squares. Dust slices with icing sugar before serving if you wish.

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