A very spongy cake and no one will guess its made of chickpeas!!
Recipe adapted from Sawsan
2 cups cooked chickpeas (or white beans)
½ cup all-purpose flour
2 ½ tsp baking powder
¾ cup sugar
¼ cup oil
2 tsp vanilla essence
½ tsp grated nutmeg
Drain the chickpeas of any water. Add to a grinder bowl and grind as smooth as possible.
Add eggs and grind again. At this time, the batter will be very smooth.
Add sugar, vanilla essence and oil and blend.
Add flour, nutmeg powder and baking powder and blend again till well mixed.
Pour into a greased baking tray and bake at 160 degree for 35 -45 mins until a toothpick inserted at the center of the cake comes out clean.
Serve as is or sprinkle chocolate powder on top.
You can use canned chickpeas as well.
Temperature of oven varies; bake at a temperature what you usually use.
Next time, I would use lemon essence or pineapple essence to avoid even the slight eggy smell.
Next time, I will substitute little chocolate powder for flour. Who doesn’t want a chocolate cake!