Chickpea Strawberry Cake Recipe

Vegan and Gluten-free simple Chickpea Strawberry Cake. Healthy cake recipe that's full of protein and fibre

A healthy cake recipe that’s vegan and gluten-free. Chickpeas are used making this cake is bursting with fibre and protein. Try this simple gluten free cake recipe even if you’re not very good at baking.

It’s topped with a cashew coconut frosting and fresh fruit. This chickpea strawberry cake is easy to make even though it uses aquafaba.

A slice of Chickpea Strawberry Cake that's made without egss, dairy, flour and gluten. This plant based cake is a healthy filling meal

This gluten free cake recipe is 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 Cake Video

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This gluten free cake smells beautiful as it bakes with the 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 healthy dairy free 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 sweeteners as I didn’t think it needed it but you might want to adjust for your taste. Cashew nuts and coconut do add some sweetness.

healthy chickpea strawberry cake topped with coconut vanilla frosting and berries. Try this simple gluten free recipe that's inexpensive to make

Unfortunately the chickpea 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.

This gluten free cake has just a hint of strawberries and you taste more the strawberries on top. I did want to use strawberries in this cake as during testing I found without fruity tones it was just missing something.

Easy Healthy Chickpea Cake is foolproof for anyone to make a gluten free cake. No junk or unhealthy ingredients in this cake

I always like to add a bit of lemon or lime juice to my healthy cake recipes to cut through the sweetness. You can use either lemon or lime for this, but I often use lime.

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.

Gluten free easy baking chickpea cake that everyone loves. You can top with any fruit you like but berries work so well

Chickpea 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.

strawberry gluten free cake recipe made with aquafaba from chickpea juice. This cake will serve at least 8 hungry adults.

You might want to cut this healthy 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.

My chickpea cake is actually quite robust so could easily slice in half. Or just be made into two sandwich tins.

Yield: 1 vegan and gluten free cake

Chickpea Strawberry Cake

Chickpea Strawberry Cake

A healthy cake recipe that's vegan, gluten-free and full of goodness. Chickpeas are used so this cake is bursting with fibre and protein. No eggs or flour are used in this nutritious cake recipe.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Chickpea cake

  • 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

FROSTING

  • ½ can Coconut Milk
  • 2/3 cup / 100g Cashew Nuts
  • 8 Strawberries, or more
  • 20 Blueberries, or more

Instructions

  1. Pre-heat the oven to 375f / 190c.
  2. Drain the chickpeas but save all the juice.
  3. Grind the flax seeds and soak in water for 5 minutes.
  4. Place everything for the cake into a food processor and blend until combined.
  5. Wisk the chickpea juice with an electric whisk for 5-6 minutes until stiff peaks are formed.
  6. Gently fold in the cake batter into the chickpea juice aquafaba (whisked chickpea juice).
  7. Spread the cake into a 7″ lined tin.
  8. Bake for 50 minutes, then a knife should come out clean.
  9. Blend the cashews and coconut milk together. Use a brand of coconut milk that is separated and drain off 3/4 of the water.
  10. Once the chickpea cake has cooled remove from pan, cover with the frosting and decorate with fruit.
  11. Store the gluten free cake in the fridge and enjoy within 5 days.

Notes

Equipment: 7″ springform pan, Oven, Food Processor, Greaseproof/parchment paper, Electric Whisk, Bowl and Blender.

Nutrition Information

Yield

12

Serving Size

1

Amount Per ServingCalories 265 Total Fat 12g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 149mg Carbohydrates 33g Net Carbohydrates 0g Fiber 6g Sugar 13g Sugar Alcohols 0g Protein 9g
A healthy cake recipe that's vegan and gluten-free. Chickpeas are used so this cake is bursting with fibre and protein. Try this simple gluten free cake #glutenfree #healthycake #cake #healthy

Always use unsalted chickpeas when making the aquafaba for this recipe.

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14 thoughts on “Chickpea Strawberry Cake”

    1. I’ve made it twice – I should try it more! The only change I would say to make is to cut it in half and ice the middle

  1. thanks a lot for the recipe of the chickpea strawberry cake.
    Why is beetroot necessary ? Should this be raw beetroot ?
    Can I just drop it ?

    1. It’s really just to add a bit of colour and I like to hide veggies in food. Either raw or cooked is fine just as long as it’s not in vinegar.

      Totally fine to leave it out 🙂

  2. I watched the video and the beetroot appeared to be cooked and the strawberries looked frozen. I got some prepared beets at trader joe’s but I will use fresh strawberries since I am in southern california. Do I need to alter the liquid?

    1. Hi there, yes the beetroot was cooked and I used frozen strawberries as it was the winter in the UK when I first made this. I would use the exact same amount of berries once the stems are removed as I used the whole berries with the juice that came off after a short defrost. I added strawberries on top but just for decoration as they didn’t taste that good out of season!

  3. I only have chickpeas cooked from scratch. Can the water they were cooked in be substituted for aquafaba? If so, how much should I use?

    1. Hi there, you sure can (just make sure it’s not salted) I’ve just emptied a tin of chickpeas and checked the drained weight. About 115ml of aquafaba is what you get in a normal 400ml tin. Hope that helps

    1. Bastian Durward

      I would add something ground up with a fat content to replace the coconut. Like another nut or seed 🙂

    1. I think that would work great as the strawberries are just a subtle taste. Haven’t tried it myself but let me know how it turns out

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