This Salted Caramel Chickpea Flour Cake will satisfy your sweet tooth in a much healthier way!Jump to Recipe
Think you’re addicted to sweets? Well you might be right!
Many of the treats and processed foods we eat today are highly addictive and fall into a category called hyper palatable foods.
These hyper palatable foods are not natural foods. Instead they’re actually engineered to have you keep coming back for more! Think about the times you’ve been sitting in front of the TV with a bag of chips and being surprised when your hand hits the bottom scraping for crumbs. It’s also why it’s impossible to just have one scoop of ice cream. You can learn more about these foods here.
So it’s not your fault if you feel like you can never resist your favourite foods but you can make some small adjustments to make your favourite foods more healthy and that’s exactly what we’re going to do with this Salted Caramel Chickpea Flour cake!
Video more your thang? Check out the video here:
Inflammation is a risk factor for more than thirty medical illnesses including cancer, diabetes, dementia and depression.
The Western diet, which is the diet most of us eat these days, includes lots of meat, white flour, vegetable oils and sugar. And very little fruit, vegetables and whole grains.
The Western Diet is one that’s very pro-inflammatory which promotes inflammation in the brain and body.
Added to this, the very foods that you turn to to manage stress are actually formulated to keep you hooked. These foods attack the very part of the brain responsible for regulating mood and stress – making your problem worse in the long term, while increasing the risk of serious illness.
In fact, the countries with the highest intake of sugar also have highest rates of depression
That’s why I’m allll about those healthy swaps like chickpea flour so that you can support your health goals while still satisfying your taste buds.
Stuck in a cooking rut? Need some healthy recipe inspiration? Check this out for help in whipping up quick, healthy tasty recipes!
Salted Caramel Chickpea Flour Cake
- 3/4 cup almond milk
- 2 teaspoons lemon juice
- 1 1/2 cups chickpea flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut palm sugar
- 1/2 cup melted coconut oil
- 2 teaspoons vanilla extract
Salted Caramel Sauce
- 1 cup medjool dates, pitted (about 16)
- 1 cup unsweetened coconut milk or almond milk
- 1 tsp sea salt
- 1 tsp vanilla extract
- Preheat oven to 375°F. Line a 9-inch square metal baking pan with parchment paper or lightly grease or coat with nonstick cooking spray.
- In a small bowl, combine the almond milk and lemon juice. Let stand 5 minutes to thicken (mixture will curdle which is normal).
- In a large bowl, whisk the chickpea flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Make a well in center of flour mixture.
- In a small bowl, whisk the sugar, oil, milk, and vanilla until well blended. Add wet mixture to the flour mixture, stirring just until moist. Spread evenly into prepared pan, smoothing top.
- Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
Salted Caramel Sauce
- While cake is baking make salted caramel sauce. Before pitting the dates, allow them to sit in a big bowl of hot water for 5 minutes. This will make them easy to pit.
- Add all ingredients into a food processor or blender and blend until mixture is smooth and there are no date chunks. Add more almond milk if needed to help to blend more smoothly or to thin the caramel. Set aside.
- Drizzle each slice of cake with salted caramel sauce