Apple & Chickpea Cake w. Lemony Cream Cheese Frosting

I hope you are ready for yet another recipe for a delicious and healthy bean cake!

That’s right, you heard me, a cake made almost entirely of beans.

For those of you looking for a gluten-free, dairy-free, and low-sugar option, this recipe is perfect.

I know some of you might be thinking, “Bean cake? That sounds a bit weird!”

But trust me: I’ve experimented with using different types of beans in cakes, and they’ve all turned out amazing.

I recently shared my recipe for a black bean chocolate cake, and today I want to share a fruitier, creamier version of it.

This recipe was a no-brainer for me because I’m a big fan of moist carrot cakes with creamy frosting and fruit tarts with sour cream.

I used chickpeas as the base for the cake and paired it with sweet and aromatic apples.

It was just okay the first time I made it, but I wanted it to have more texture and creaminess.

So I added grated coconut, more apples, and some lemon zest to the batter and topped it with a classic cream cheese frosting.

And voila, a new favorite pie was born!

It was a hit.

If you’re a chocolate lover, I know this may not be your typical dessert choice, but give it a try!

It has an amazing flavor, a moist texture, and a natural sweetness that will fill you up.

Plus, it makes a great snack or even breakfast.

So what are you waiting for?

Let’s get baking!

Just be careful. The batter is so good you may eat it before it even gets to the oven.

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Apple & Chickpea Cake with a Lemony Cream Cheese Frosting

Course Dessert
Calories 2252kcal

Ingredients

  • 400 g chickpeas soaked and cooked or from a can
  • 5 eggs
  • 125 g honey or sweetener of your choice
  • 1.5 tbsp cinnamon
  • 1.5 tsp cardamom
  • 1 tsp ground ginger
  • 1 tsp cloves
  • 2 tsp vanilla extract
  • 2 tbsp applecider vinegar
  • A pinch of salt
  • 1 tsp baking powder
  • 75 g grated, dessicated and unsweetened coconut
  • Lemon zest from ½-1 organic lemon
  • 3-4 big apples

Cream Cheese  Frosting

  • 200 g cream cheese you can use light and a vegan product
  • 2 tbsp honey agave or powdered sugar
  • Lemon juice and zest from 1/2 -1 organic lemon, depending on size
  • 1 apple to decorate and a few walnuts to sprinkle

Instructions

  • Preheat oven to 350 °F/200   °C and grease an 8 inch (21 cm) springform tin with butter.  Add everything to a good blender or food processor (except the apples) and blend until a very smooth texture.
  • Cut the apples into thin slices. Now you wanna layer the cake with batter and apples. So you start by adding 1/4 of the dough, spread it out in an even layer. Then add a layer of apples and top it with 1/4 of the batter and continue this process until all batter and apples are used.
  • Bake the cake for 35-40 min until the edges and top seems firm but still moist. You can test it with a pin, but the cake might seem a little doughy in the center even though it is done, at least according to my experience and preference for moist and slightly doughy cakes.
  • Set the cake a side to cool while preparing the frosting. The frosting is made by whisking everything together, and then adjust the taste with sweetener and lemon.Top the cake with all of the frosting and then decorate it with apples slices and walnut crumbles.

Notes

  • Vary the amount of honey/sugar according to your own preference and the sweetness of the apples. Be careful not to add too much sugar the first time, it can easily get too sweet as soon as the apples are baked and fruit sugar is released (I used around 120 g sugar).
The cake could be served straight away, but it can also keep moist and delicious a couple pf days in the fridge. Just be aware that the apples on the top will look less appetizing after a couple of hours. So make sure to add them just before serving and maybe removing them if you plan on keeping leftover for a day or two 🙂
Happy baking and healthy living
Josephine Malene

Nutrition

Calories: 2252kcal | Carbohydrates: 276g | Protein: 77g | Fat: 101g | Saturated Fat: 49g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 1020mg | Sodium: 1405mg | Potassium: 1953mg | Fiber: 39g | Sugar: 166g | Vitamin A: 4020IU | Vitamin C: 7mg | Calcium: 899mg | Iron: 19mg