Chickpea Almond Cake (gluten-free & vegan)

Gluten-free, vegan no bake cake made with almonds, dates, chickpeas, tahini and lemon for a delicious healthy wholesome treat.

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 flavors 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!

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Yield: 6" cake

Chickpea Almond Cake (gluten-free & vegan)

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Gluten-free, vegan no bake cake made with almonds, dates, chickpeas, tahini and lemon for a delicious healthy wholesome treat.

Prep Time 10 minutes

Cook Time 15 minutes

Inactive Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

Almond crust:

• 3/4 cup almonds (100 grams)
• 6 medjool dates, pitted
• 1 tablespoon coconut oil
• pinch sea salt

Chickpea layer:

• 1 1/2 cups can chickpeas (400 grams)
• 2 tablespoons tahini
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• pinch sea salt
• 1/2 lemon, zest & juice
• 1 teaspoon vanilla
• 2 tablespoons 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!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 338Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 258mgCarbohydrates: 42gFiber: 7gSugar: 28gProtein: 8g

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