A healthy cake recipe that’s vegan and gluten-free. Chickpeas are used so this cake is bursting with fibre and protein. It’s topped with a cashew coconut frosting and fresh fruit. This chickpea strawberry cake is easy to make even though it uses aquafaba.
Suitable for plant-based, oil-free, grain-free, gluten-free and general whole foods diets. The main cake is suitable for nut-free diets but you will have to leave out the cashew nuts in the frosting. These can be replaced with just coconut for coconut whipped cream or you can use chocolate avocado frosting.
Chickpea Strawberry Gluten-free Cake Recipe
- Total time: 1h 20m
- Yield: 12 servings
- Calories: 220 cal
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- 1 Can Chickpeas, 15oz / 400ml
- 1 cup / 160g Strawberries
- 110g / 1 cup Coconut Flour
- 1 cup / 90g Chickpea / Gram Flour
- 6-12 tbsp Sweetener. like Maple or Date syrup
- 4 tbsp Flax Seed soaked in 12 tbsp Water
- 1 Lime, juiced
- 1 medium Beetroot
- 2 tsp Vanilla
- ½ tsp Baking Powder
- ½ can Coconut Milk
- 2/3 cup / 100g Cashew Nuts
- 8 Strawberries, or more
- 20 Blueberries, or more
- Pre-heat the oven to 375f / 190c.
- Drain the chickpeas but save all the juice.
- Grind the flax seeds and then soak in water for 5 minutes.
- Place everything for the cake into a food processor and blend until combined.
- Wisk the chickpea juice with an electric whisk for 5-6 minutes until stiff peaks are formed.
- Gently fold in the cake batter into the chickpea juice aquafaba.
- Spread the cake into a 7″ lined tin.
- Bake for 50 minutes, then a knife should come out clean.
- Blend the cashews and coconut milk together. Use a brand of coconut milk that is separated and drain off 3/4 of the water.
- Once the cake has cooled remove from pan, cover with the frosting and decorate with fruit.
- Keep in the fridge and enjoy within 5 days.
Equipment: 7″ springform pan, Oven, Food Processor, Greaseproof/parchment paper, Electric Whisk, Bowl and Blender.
Chickpea Strawberry Cake Video
This cake smells beautiful as it bakes with the very fragrant coconut and a hint of strawberry. This recipe is oil free as I’m using coconut flour and no refined oils. You can add some oil with a high smoke point if you are less concerned with a healthy cake.
The frosting uses half a can (15oz / 400ml) of coconut milk blended together with enough cashews to make a thick icing. I didn’t add any sugar as I didn’t think it needed it but you might want to adjust for your taste. Cashew nuts and coconut are quite sweet.
Unfortunately the cake lost all of its red colour during the baking. After finishing the shooting I realised the way to make it have some colour from the beetroot is to save the beetroot juice and sprinkle on randomly once baked and before icing.
The cake has just a hint of strawberries and you taste more the strawberries on top. I did want to use strawberries in this as during testing I found without a fruit it was just missing something.
My chickpea cake is high in protein and fibre but free of oil and only contains a small amount of sweetener. Use whatever sweetener you like. I used maple syrup and just a small amount as I don’t like it too sweet.
Chickpe and Gram Flour are the Same
Chickpea / gram flour can be sourced from most supermarkets, health food shops or from Asian supermarkets. It helps add lots of protein and fibre to this cake and gives structure. It’s important as without this it would just be too wet to hold properly – trust me I tried several times. Chickpea flour is often quite inexpensive from a normal or Asian supermarket.
You might want to cut this cake in half and ice the middle. I think that would look very good but I just wasn’t in the mood for trial and error as this was the 6th time I made the cake on the day of shooting. The cake is actually quite robust so could easily slice in half. Or just be made into two sandwich tins.