Chickpea Skincare Cake
Imported from Instagram
40 minEasy8 servings

Chickpea Skincare Cake

A refined sugar-free, nutrient-dense blondie made with a base of chickpeas, sweetened with banana and honey, and packed with dark chocolate chunks.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 11 ingredients, 4 steps, 40 min, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time40min
LevelEasy
Servings8
Method 4 steps
01

In a large bowl, combine the rinsed chickpeas, egg, spelt flour, olive oil, banana, honey, cinnamon, galangal, baking soda, and salt. Use an immersion blender to process the mixture until it becomes a smooth batter.

02

Roughly chop the dark chocolate. Fold most of the chopped chocolate into the batter, reserving some pieces for the topping.

03

Transfer the batter into a lined baking dish and spread it out evenly. Sprinkle the reserved chocolate chunks over the top.

04

Bake in the oven at 180°C (350°F) for 30 minutes. Let the cake cool slightly before slicing and serving.

Mise app icon

Cook it hands-free.

Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.

Open in Mise →
Scan to download
Point your camera here
Notes

This nutrient-dense blondie relies on the fiber-rich structure of legumes to create a fudge-like consistency without the need for heavy butter or refined sugars. The primary technique involves emulsifying the base into a completely smooth paste to ensure the final crumb is uniform rather than grainy. Galangal adds a subtle, earthy warmth that bridges the sweetness of the fruit with the bitterness of the high-percentage chocolate, making this a sophisticated alternative to traditional brownies.

Best served as a post-workout snack or a light afternoon treat, the cake emerges from the oven with a matte surface and a dense, moist interior. Expect a deep, complex flavor profile where the natural sugars caramelize slightly against the edges. Because the batter contains very little flour, the texture remains soft and custard-like when warm, setting into a firm, chewy square once it reaches room temperature.

Before you start

  • Run the immersion blender until no visible skins or lumps remain in the batter. A grainy mixture will cause the cake to crumble instead of holding a clean slice.
  • Fold the chocolate chunks gently by hand after blending. Using the blender on the chocolate will turn the entire batter gray and ruin the visual contrast of the chunks.
  • The cake is done when the edges pull slightly away from the pan and the center feels springy but firm. An underbaked center will remain unpleasantly wet.
  • Allow the cake to cool in the pan for at least fifteen minutes. Moving it while hot will cause the delicate, low-flour structure to fall apart completely.

Swaps that work

  • Replace honey with an equal weight of maple syrup for a thinner batter that results in a slightly crisper, caramelized top layer.
  • Substitute spelt flour with an equal amount of oat flour to create a softer, more delicate crumb that is naturally gluten-free.
  • Use ginger powder instead of galangal if the latter is unavailable; the flavor will be sharper and more pungent rather than earthy.

Keeping it

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for five days, which actually improves the chewiness. This cake freezes well for up to three months if wrapped tightly in parchment and foil. To reheat, use a low oven at 150C for five minutes; avoid the microwave as it can make the banana base rubbery and tough.

Questions

Why did my cake come out extremely dense and wet?

This usually happens if the banana was too large or the chickpeas were not drained and patted dry. Excess moisture prevents the small amount of flour from binding the structure. Ensure the legumes are dry to the touch before blending to maintain the correct fat-to-liquid ratio.

Do I need to peel the chickpeas before blending?

Peeling is not necessary if using a high-powered immersion blender, as the skins will be pulverized into the batter. However, if your blender is low-powered, removing the skins will result in a much smoother, professional texture and prevent small papery bits from appearing in the finished cake.

Can I prepare the batter ahead of time?

The batter should be baked immediately after mixing. The baking soda reacts with the acidity in the honey and banana the moment they combine. If the batter sits for more than twenty minutes before entering the oven, the leavening power will dissipate, resulting in a flat, heavy cake.

More recipes
Healthy Wholewheat Apple Cake
60 min · Easy

Healthy Wholewheat Apple Cake

No-Sugar No-Flour Brownies
15 min · Easy

No-Sugar No-Flour Brownies

Low Calorie Banana Ninja Creami
24 hours · Easy

Low Calorie Banana Ninja Creami

Cottage Cheese Apricot Dumplings
20 min · Easy

Cottage Cheese Apricot Dumplings

Vit Fit Protein Cheesecake
1 hr 15 min · Easy

Vit Fit Protein Cheesecake

Vanilla Protein Pudding with Raspberries
5 min · Easy

Vanilla Protein Pudding with Raspberries

BrowseDessert 141Healthy 287Sweet 219
Cook step-by-step in Mise →