A moist, rich, and festive twist on holiday baking, this flourless gingerbread chickpea cake is everything I want in a cozy dessert. It’s made without flour, but still delivers a soft, tender crumb thanks to blended chickpeas. Packed with warm spices and sweetened with bold blackstrap molasses, this cake is a wholesome treat that satisfies without the guilt. Whether I’m entertaining guests or just baking for myself, this naturally gluten-free dessert is a seasonal favorite I keep coming back to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
½ cup plain Greek yogurt
2 large eggs
1 tsp vanilla extract
⅓ cup blackstrap molasses or honey
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
⅓ cup coconut sugar or brown sugar
Optional: 2 tbsp almond flour for texture
Optional: powdered sugar or coconut whipped cream, for serving
Directions
I preheat the oven to 350°F (175°C) and prepare an 8-inch round or square baking dish by lining it with parchment paper or greasing it lightly.
In a food processor or high-speed blender, I blend the rinsed and drained chickpeas until completely smooth.
I add the Greek yogurt, eggs, molasses (or honey), and vanilla extract. I blend again until the mixture is creamy.
Then I add the ground ginger, cinnamon, cloves, baking soda, baking powder, salt, and coconut sugar. I blend until the batter is completely smooth.
If I want a slightly denser texture, I stir in the almond flour by hand at this point.
Next I pour the batter into the prepared baking dish, smoothing the top with a spatula.
I bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before slicing. Then I like to top it with a dusting of powdered sugar or a dollop of coconut whipped cream.
Servings and timing
This recipe makes about 9 slices.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 160 kcal per slice
Variations
I sometimes switch things up depending on what I have on hand or who I’m baking for. Here are a few ideas:
I substitute honey for molasses when I want a lighter, less intense flavor.
For a dairy-free version, I use a plant-based yogurt like almond or coconut.
Then I add chopped nuts or dark chocolate chips for extra texture and richness.
I top the cake with a spiced glaze or drizzle for a more decadent presentation.
I double the recipe and bake it in a larger pan for a crowd.
Storage/Reheating
Once cooled, I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. To reheat, I microwave a slice for 15–20 seconds or warm it in a low oven until heated through.
FAQs
What does the chickpea do in this cake?
Chickpeas replace flour, giving the cake structure and moisture while adding protein and fiber. They blend smoothly and don’t leave a strong flavor, so the spices really shine.
Can I make this cake vegan?
Yes, I can replace the eggs with flax eggs and use a non-dairy yogurt and sweetener. Keep in mind the texture may be slightly different, but it still tastes great.
Is blackstrap molasses necessary?
Blackstrap molasses gives a rich, deep flavor and added minerals. If I don’t have it, I use regular molasses or honey for a milder, sweeter taste.
Can I use a different sweetener?
Absolutely. I often swap coconut sugar with brown sugar, or even use maple syrup if I reduce other liquid slightly. It’s flexible based on what I have on hand.
What type of pan works best?
An 8-inch round or square baking pan works perfectly. I’ve also made this in a muffin tin for individual servings—just reduce the baking time to around 18–20 minutes.
Conclusion
This flourless gingerbread chickpea cake is one of my go-to recipes for healthy holiday baking. It’s comforting, easy, and full of seasonal spice, all while being naturally gluten-free and higher in protein. Whether I serve it at a party or keep it in the fridge for weekday treats, it’s always a hit.
Recipe:
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Flourless Gingerbread Chickpea Cake
- Total Time: 40 minutes
- Yield: 9 slices
- Diet: Gluten Free
Description
A moist, rich, and festive flourless gingerbread cake made with chickpeas, warm spices, and blackstrap molasses. Naturally gluten-free, high in protein and fiber, and perfect for holiday gatherings or guilt-free weekday treats.
Ingredients
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
½ cup plain Greek yogurt
2 large eggs
⅓ cup blackstrap molasses or honey
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
⅓ cup coconut sugar or brown sugar
Optional: 2 tbsp almond flour for texture
Optional: powdered sugar or coconut whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round or square baking dish by lining it with parchment paper or lightly greasing it.
- Blend the rinsed and drained chickpeas in a food processor or high-speed blender until completely smooth.
- Add the Greek yogurt, eggs, molasses (or honey), and vanilla extract. Blend again until creamy.
- Add the ground ginger, cinnamon, cloves, baking soda, baking powder, salt, and coconut sugar. Blend until the batter is smooth.
- If desired, stir in almond flour by hand for added texture.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing. Top with powdered sugar or coconut whipped cream if desired.
Notes
Use honey instead of molasses for a lighter flavor.
Substitute plant-based yogurt for a dairy-free version.
Add chopped nuts or dark chocolate chips for texture.
Top with a spiced glaze or drizzle for a more decadent finish.
Double the recipe and bake in a larger pan to serve more people.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Wrap and freeze slices for up to 2 months; reheat in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
