Peanut Butter Chickpea Cake
If you loved my black bean chocolate cake, you'll love this gluten-free peanut butter cake version made with chickpeas! This has a fluffy, cakey texture with a lightly peanut-y flavor and no one will guess there are beans in this.
Equipment
- 2 6" pans
Ingredients
- 1 15 oz can chickpeas, drained 300g
- 4 large eggs 200g
- 3/4 cup + 2 tbsp granulated sugar 175g
- 7 tbsp natural salted peanut butter 112g
- 7 tbsp cornstarch 56g
- 5 tbsp neutral oil 61g
- 2 tsp baking powder
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 F. Grease and line 2 6-inch cake pans with parchment paper.
- In a food processor or high-powdered blender, combine the chickpeas, eggs, sugar, peanut butter, cornstarch, oil, baking powder and salt. Puree until smooth and combined.
- Pour into prepared pans and bake for 35-40 minutes, or until the middle is puffed and springs back under your finger.
- Let cool in the pans for 5 minutes before turning out onto a wire rack to cool completely before frosting.
Notes
I prefer using natural salted peanut butter, but unsalted is also fine (you can just add a pinch more salt). If processed peanut butter is all you have, feel free to use it--I find the texture slightly drier.
Instead of 2 6" cake pans, you can try using an 8x8 or 9x9" square pan or a single 8" or 9" round pan. Bake time will likely be similar--you may need to add an extra 5-10 minutes. Just make sure the center is puffed and cooked through--the center should always spring back under your finger.
I recommend pairing this cake with this chocolate Greek yogurt frosting!