Hey there, coffee cake enthusiasts! Ready to elevate your snacking game? Meet the Chickpea Flour Coffee Cake—yes, you heard right! Chickpea flour might sound like a wellness guru’s secret, but it’s actually a total game-changer for coffee cakes. Light, moist, and with just the right amount of sweetness to make your taste buds do a happy dance. It’s the perfect sidekick to your espresso, and no one needs to know it’s as nutritious as it is delicious.
I indulge in this cake when I need a little “me” time after my shift. Portland’s drizzle? Perfect excuse to cozy up with a slice. It’s got this subtle nuttiness that pairs so well with my coffee, making my post-shift routine something to look forward to. Besides, keeping it all to myself is just too easy when it tastes this good!
Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups chickpea flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup chickpea flour
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts (optional)
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large bowl, whisk together 1 1/2 cups chickpea flour, 1/2 cup almond flour, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In another bowl, whisk together 1/2 cup melted coconut oil, 1 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup chickpea flour, 1/4 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup chopped walnuts (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy with your favorite coffee.
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 12%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 7%
So, there you have it—a Chickpea Flour Coffee Cake that’ll have you questioning why you ever settled for anything less. Make it, enjoy it, and don’t even think about sharing unless you absolutely have to. Happy baking!
Chickpea Flour Coffee Cake
Chickpea Flour Coffee Cake—yes, you heard right! Chickpea flour might sound like a wellness guru’s secret, but it’s actually a total game-changer for coffee cakes. Light, moist, and with just the right amount of sweetness to make your taste buds do a happy dance. It’s the perfect sidekick to your espresso, and no one needs to know it’s as nutritious as it is delicious.I indulge in this cake when I need a little “me” time after my shift. Portland’s drizzle? Perfect excuse to cozy up with a slice. It’s got this subtle nuttiness that pairs so well with my coffee, making my post-shift routine something to look forward to. Besides, keeping it all to myself is just too easy when it tastes this good!
Ingredients
Cake:
- 1 1/2 cups chickpea flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup chickpea flour
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts optional
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large bowl, whisk together 1 1/2 cups chickpea flour, 1/2 cup almond flour, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In another bowl, whisk together 1/2 cup melted coconut oil, 1 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup chickpea flour, 1/4 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup chopped walnuts (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 12%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 7%
