So this delicious cake was made without any flour, only using chickpeas, apple and flax seeds to hold it together. Surprisingly well!
The vegan buttercream will last for 2 weeks in the fridge stored in an air tight container and can be used on top of any kind of cake, muffin or even your breakfast cinnamon buns!
- 1/2 cup vegan butter
- 4 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1 tsp anise powder
- 1 can (about 200g) canned chickpeas, drained & rinsed
- 2 flax eggs
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 small apple grated through a fine grater
- 1/2 tsp ground anise
- optional natural food coloring
1. Preheat oven to 180°C.
2. Drain and rinse chickpeas and process them until smooth in a blender or food processor. Spoon the purée into a bowl and add the flax egg (1 tbs ground flaxseed mixed with 2 tbs water to replace 1 egg), sugar, baking powder, cinnamon, cloves, apple and anise, stirring until fully combined. The mixture will be runny, but don’t worry this is normal.
3. Pour the batter into silicon muffin forms and bake for 50 minutes or until a skewer inserted into the center comes out clean.
4. Remove from the oven and let cool completely before adding frosting.
5. For the buttercream:
If too thick, add a tiny bit of vegan milk, if too thick add more sugar or starch.
I used black carrot powder to color my buttercream, if you’d love to have something colorful, you can also mix in food coloring at the final step.
Also by Imola: GF Vegan Cheese Tteokbokki
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Photo: Imola Toth