Apple and Cinnamon Chickpea Cake

You won't believe this cake is made with chickpeas. Give it a try today!


400g can chickpeas, drained, rinsed and patted dry
1/2 cup no added sugar or salt nut and/or seed butter (such as Mayver’s Original Super Spread)
1/4 cup honey
1/2 tsp vanilla bean paste or 1 tsp vanilla essence
1/4 tsp baking powder
1/4 tsp bi-carb soda
1/2 large red apple, cored and thinly sliced
1 tsp cinnamon
Dollop plain natural or Greek yoghurt, to serve
1 large egg


1. Preheat oven to 180 degrees Celsius. Line the bottom and sides of a small round cake tin (18cm in diameter) with baking paper.

2. Place chickpeas, nut butter, honey, vanilla, egg, baking powder and bi-carb soda in a food processor. Blend until smooth.

3. Pour cake batter into cake tin and top with apple slices arranged in a pinwheel shape. Sprinkle with cinnamon.

4. Bake for around 50 minutes, or until cake is golden brown and a skewer comes out clean. Allow to cool in tin for 5 minutes before moving to a wire rack to cool completely. Serve with a dollop of yoghurt.

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Megan Cameron-Lee, NSW. For more grain and legume recipes visit