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Salted Caramel Chickpea Cake

Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Servings 12

Ingredients
  

For the 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

For the salted caramel sauce

  • 16 medjool dates pitted (about 1 cup)
  • 1 cup unsweetened coconut milk or almond milk
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • Water to thin [if needed]

Instructions
 

Cake

  • 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.
  • Drizzle each slice of cake with salted caramel sauce

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.