Ingredients
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The Chickpea Flour Batter (Makes 2 Cupcakes)
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1 cup cooked chickpeas (garbanzo beans), drained and cooled
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cup unsweetened apple sauce
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cup rolled oats
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teaspoon baking soda
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teaspoon salt
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teaspoon ground cinnamon
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teaspoon ground ginger
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teaspoon ground cardamom
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cup date syrup or maple syrup
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cup water
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cup mashed banana (optional)
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The Cashew Frosting (Enough For Half A Cupcake)
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cup raw cashews, soaked in hot water for 1 hour
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cup unsweetened applesauce
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1 tablespoon unsweetened cocoa powder
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2 tablespoons unsweetened almond milk
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1 tablespoon pure vanilla extract
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teaspoon ground cinnamon
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teaspoon ground ginger
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teaspoon ground cardamom
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teaspoon sea salt
Directions
Subtitle: An Oil-Free, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, Seasonal, Spicy, Superfood, Whole Foods Plant-Based, Zero-Waste Masterpiece!
Description: This exquisite cake features layers of moist, fluffy chickpea flour batter infused with fragrant spices, sweetened with dates, and topped with creamy, dreamy cashew frosting – all while remaining oil-free, gluten-free, grain-free, high-protein, low-carb, and plant-based!
Ingredients:
For The Chickpea Flour Batter (Makes 2 Cupcakes)
1 cup cooked chickpeas (garbanzo beans), drained and cooled
¼ cup unsweetened apple sauce
¾ cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
½ cup date syrup or maple syrup
½ cup water
⅓ cup mashed banana (optional)
For The Cashew Frosting (Enough For Half A Cupcake)
½ cup raw cashews, soaked in hot water for 1 hour
¼ cup unsweetened applesauce
1 tablespoon unsweetened cocoa powder
2 tablespoons unsweetened almond milk
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon sea salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line two mini-muffin trays with paper liners or grease well.
2. In a food processor, combine the chickpeas, apple sauce, oats, baking soda, salt, cinnamon, ginger, cardamom, and process until smooth. Transfer to a large mixing bowl.
3. Add the date syrup, water, and mashed banana (if using) to the chickpea mixture and whisk until combined.
4. Pour the batter into the prepared muffin tins, filling each liner about halfway. Tap the tray gently on the counter to remove any air bubbles.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before assembling.
To Assemble:
1. While the cupcakes are cooling, prepare the frosting by placing the soaked cashews, applesauce, cocoa powder, almond milk, vanilla extract, cinnamon, ginger, cardamom, and salt in a blender and processing until smooth.
2. Spoon the frosting onto one cooled cupcake and spread evenly. Top with another cupcake and repeat the layering process.
3. If desired, dust the top of the finished cake lightly with confectioners’ sugar or decorate with additional fresh fruit, nuts, or edible flowers.
Serves: 2
Difficulty: Easy
Nutrition Information Per Serving:
Calories: 140kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 140mg | Fiber: 2g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line two mini-muffin trays with paper liners or grease well. |
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2
Done
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In a food processor, combine the chickpeas, apple sauce, oats, baking soda, salt, cinnamon, ginger, cardamom, and process until smooth. Transfer to a large mixing bowl. |
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3
Done
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Add the date syrup, water, and mashed banana (if using) to the chickpea mixture and whisk until combined. |
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4
Done
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Pour the batter into the prepared muffin tins, filling each liner about halfway. Tap the tray gently on the counter to remove any air bubbles. |
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5
Done
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before assembling. To Assemble: |
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6
Done
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While the cupcakes are cooling, prepare the frosting by placing the soaked cashews, applesauce, cocoa powder, almond milk, vanilla extract, cinnamon, ginger, cardamom, and salt in a blender and processing until smooth. |
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7
Done
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Spoon the frosting onto one cooled cupcake and spread evenly. Top with another cupcake and repeat the layering process. |
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8
Done
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If desired, dust the top of the finished cake lightly with confectioners' sugar or decorate with additional fresh fruit, nuts, or edible flowers. Serves: 2 Nutrition Information Per Serving: |
