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Chickpea Almond Cake (gluten-free & vegan)

June 21, 2016 By Hana 10 Comments

Chickpea Almond Cake (gluten-free & vegan)

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.

Chickpea Almond Cake (gluten-free & vegan)Chickpea Almond Cake (gluten-free & vegan)

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!

Love Hxx

Follow me on Instagram, Facebook and Pinterest for more inspiration!

Chickpea Almond Cake (gluten-free & vegan)Chickpea Almond Cake (gluten-free & vegan)

Chickpea Almond Cake (gluten-free & vegan)
 
Print
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • 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
Instructions
  1. Prepare 6" round cake tin, no need to grease it.
  2. 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.
  3. Drain chickpeas. Place all of the ingredients for the chickpea layer into high speed blender or food processor and blend until smooth.
  4. Spoon onto the crust layer and smooth out the top.
  5. Place into freezer for about 3 hours to set.
  6. Once set carefully remove from the tin.
  7. Place onto a cake stand, leave to thaw and serve.
  8. Store in freezer.
  9. Enjoy!
3.5.3251

Chickpea Almond Cake (gluten-free & vegan)Chickpea Almond Cake (gluten-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    June 21, 2016 at 10:40 pm

    Genius! You had me at chickpea! That filling layer is just…amazing!

    Reply
    • Hana says

      June 22, 2016 at 8:41 am

      Thank 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!

      Reply
  2. Aimee says

    June 22, 2016 at 11:10 pm

    Another absolutely gorgeous creation, Hana! So beautiful and the flavour sounds delicious!

    Reply
    • Hana says

      June 23, 2016 at 4:02 pm

      Thank you so much Aimee! It’s been such pleasure making this cake:)

      Reply
  3. Michelle @ The Last Food Blog says

    June 23, 2016 at 3:23 pm

    Such a gorgeous cake Hana, it sounds really delicious x

    Reply
    • Hana says

      June 23, 2016 at 4:03 pm

      Thank you Michelle! I have to say I absolutely loved it, it was a risk worth taking:) x

      Reply
  4. Sasha @ Eat Love Eat says

    June 24, 2016 at 8:51 pm

    This cake sounds absolutely delicious! LOVE the idea of sweet hummus! x

    Reply
    • Hana says

      June 24, 2016 at 8:56 pm

      Thank you Sasha! Sweet hummus is pretty nice:) x

      Reply
  5. Olivia says

    July 17, 2016 at 2:07 pm

    Hi Hana

    Is it OK to use olive oil instead of coconut oil in your recipes like this one?

    Reply
    • Hana says

      July 17, 2016 at 5:17 pm

      Hi 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

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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