Today I have a cake recipe for all of you who love hummus – Chickpea Almond Cake aka Sweet Hummus Cake. This is a recipe I fancied trying for a while and that totally exceeded my expectations. It actually tastes amazing!
I’ve already tried Almond, chickpea and cinnamon combination in my Chickpea and Almond Cookies recipe and know that it works great, but this cake deliciousness is taking it to a whole new level.
This is an easy and quick cake to make, but takes time to set, so it’s best to make in advance. The flavours will also develop better after they had some time to mingle.
Crust is made simply with almonds, dates and coconut oil. The rich chickpea filling is pretty much a hummus recipe that I’ve changed into a sweet one by adding maple syrup, cinnamon and vanilla together with some lemon zest, lemon juice and tahini. I’ve used a little almond milk to help with the blending into a smooth creamy consistency. Smooth the filling on top of the crust layer and freeze until set, it took me about 3 hours.
They are enough flavours in the cake, I don’t think it needs any more toppings, but do feel to get creative. I’ve kept the decoration very simple by adding few garden roses. Enjoy & Happy Summer! x
- Almond crust:
- 100g almonds (3/4 cup)
- 6 medjool dates, pitted
- 1tbsp coconut oil
- pinch sea salt
- Chickpea layer:
- 1x400g can chickpeas (1½ cups)
- 2tbsp tahini
- 2tbsp maple syrup
- 1tbsp coconut oil
- 1tsp cinnamon
- pinch sea salt
- ½ lemon, zest & juice
- 1tsp vanilla
- 2tbsp almond milk
- Prepare 6" round cake tin, no need to grease it.
- Place almonds into high speed blender or food processor and blend until coarsely ground. Add pitted medjool dates, coconut oil and sea salt and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Drain chickpeas. Place all of the ingredients for the chickpea layer into high speed blender or food processor and blend until smooth.
- Spoon onto the crust layer and smooth out the top.
- Place into freezer for about 3 hours to set.
- Once set carefully remove from the tin.
- Place onto a cake stand and serve.
- Store in freezer.
- Enjoy!
Rebecca @ Strength and Sunshine says
June 21, 2016 at 10:40 pmGenius! You had me at chickpea! That filling layer is just…amazing!
Hana says
June 22, 2016 at 8:41 amThank you so much Rebecca! The chickpeas work so beautifully in this cake, I’m so happy how it turned out:) I think I’m trying it in frosting next!
Aimee says
June 22, 2016 at 11:10 pmAnother absolutely gorgeous creation, Hana! So beautiful and the flavour sounds delicious!
Hana says
June 23, 2016 at 4:02 pmThank you so much Aimee! It’s been such pleasure making this cake:)
Michelle @ The Last Food Blog says
June 23, 2016 at 3:23 pmSuch a gorgeous cake Hana, it sounds really delicious x
Hana says
June 23, 2016 at 4:03 pmThank you Michelle! I have to say I absolutely loved it, it was a risk worth taking:) x
Sasha @ Eat Love Eat says
June 24, 2016 at 8:51 pmThis cake sounds absolutely delicious! LOVE the idea of sweet hummus! x
Hana says
June 24, 2016 at 8:56 pmThank you Sasha! Sweet hummus is pretty nice:) x
Olivia says
July 17, 2016 at 2:07 pmHi Hana
Is it OK to use olive oil instead of coconut oil in your recipes like this one?
Hana says
July 17, 2016 at 5:17 pmHi Olivia, you can substitute olive oil in my baked recipes, but in these raw type no bake cake recipes it wouldn’t work. I use the coconut oil because it gets solid once cold to help to build and hold the structure of the cakes. H