Have you ever wondered how to make an authentic Italian chickpea cake? Well, thanks to my friend Alessandro from Como, today we shall do exactly that!
The chickpeas in the lead role of this delicious cake give it a protein “kick” but also a creamy texture and rich flavor.
With the addition of peanut butter, maple syrup and vanilla, and a few other ingredients, there will be pleasure for the palate. And all of that is gluten-free, without refined white sugar, eggs and lactose.
Pure pleasure ❤️
Preparing these cubes could not be easier. The ingredients are put in a blender/mixer, mixed and put in the oven. Strawberry cream is an extra tasty bonus to these cubes, and chocolate point to it.
Don’t miss to put all the ingredients together.
Italian Chickpea Cake Recipe
To get started with my recipe for this Italian chickpea cake, simply follow my instructions below.
Italian Chickpea Cake Recipe
Biscuit
- 1+1/2 cups cooked chickpeas
- 1/3 cup maple syrup
- 1/3 cup peanut butter
- 1 tsp vanilla extract/vanilla powder
- 1/4 cup oatmeal
- 1 tsp baking powder
- 1 tsp apple cider vinegar/lemon juice
- pinch of salt
Strawberry Cream
- 1 cup frozen strawberries
- 1 tsp lemon juice
- 2 tsp maple syrup
- water
- 1/2 tsp agar powder
Start preparing this delicious, Italian chickpea cake by mixing all the ingredients until smooth in a blender.
Transfer the mixture to an oiled mold and flatten with a wet spoon (on the outside).
Place the oven in a preheated oven at 175 degrees for about 25-30 minutes. When baked, remove from the oven and allow to cool.
While the biscuit is getting baking, make strawberry cream.
Put strawberries, lemon, syrup and water in the pot (enough to cover the strawberries). Cook over medium heat until strawberries are soft, add agar agar and cook for another 3-4 minutes.
Transfer the mixture to a blender, mix and return to the pot and cook for another minute.
Allow to cool slightly (it is not necessary to be completely cold) then pour over the biscuit, sprinkle with almond flakes (optional). Allow to cool to room temperature then transfer to the refrigerator.
When cooled and squeezed, pour the melted chocolate over the cake and place in the fridge briefly to squeeze the chocolate.
Voila! Your homemade Italian chickpea cake is ready to be served!
And once you’re done, this is how your sugar-free buckwheat pancakes might end up like.
Thanks so much for reading my recipe on how to prepare this absolutely delicious Italian chickpea cake.❤️
Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!
– Luka
Woah! Thanks Luka!! I have a grandma from Como and no doubt she will be very excited when I bring her this amazing cake! Thank you!!! ❤️
I’m absolutely excited to hear that Giana!!