Cinnamon PB2 Cake (with chickpeas)

We set out to make peanut butter blondies, but ended up with this cake. Since we have made black bean brownies before, I assumed that using chickpeas would give us the same texture. Instead, we ended up with a fluffy and moist peanut butter cake that doesn't taste at all like chickpeas (don't worry). The peanut butter muffins and cakes I have made before were all quite dense because I used actual peanut butter, but in this one, we tried PB2, which is powdered, dehydrated peanut butter. It works amazingly well in lieu of flour. It is less grainy in texture than using almond flour, and because most of the fat is removed, it is much less dense than almond flour.

Since I wasn't actually planning to bake a cake, I didn't plan for anything to top it. Next time I make this (this would make a perfect cake for a Halloween party), I'd like to try baking it as an upside down cake covered in apple slices, then drizzle the caramel-like topping I used for my Apple Cinnamon Beavertails:
1 tbsp coconut oil, divided
3 tbsp natural peanut butter (smooth)
2 tbsp pure maple syrup
Allow the cake to cool completely before icing. In a small saucepan, combine 1 tsp of coconut oil oil, peanut butter and maple syrup and stir to combine over low heat.  Pour icing mixture into piping bag (or into a sturdy plastic sandwich bag, then make a small cut off one corner to pipe out icing).  Pipe out icing onto beavertails and serve.

This cake can be baked in an 8x8 inch square glass dish, and cut into 16 square pieces, or in a round 9 inch cake pan and cut into 12 pieces. The nutrition information is for 16 pieces without the apples and caramel topping (this cake is so good, it's great to eat as is!).

Makes one 8x8 cake

Ingredients

15oz can chickpeas, drained and patted dry with a paper towel
2 eggs
2 tsp pure vanilla extract
1/4 cup coconut oil
1/3 cup PB2
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup brown sugar
2 tbsp coconut flour
1/4 cup water
Canola spray, for greasing pan

Directions

Preheat oven to 325°F. Grease cake pan with canola spray.

In a food processor or mini chopper, combine chickpeas, eggs, vanilla extract and coconut oil. Food process until the mixture is smooth.

In a large bowl, combine PB2, baking powder, baking soda, salt, cinnamon, brown sugar and coconut flour. Mix until uniform. Pour contents of food processor into dry ingredients, and fold together. Add water to mixture and mix.

Pour batter into cake pan and spread the batter evenly with a spatula. Bake for 22-24 minutes, until cake edges are lightly browned. Allow to cool to set.

Nutrition (per 1 square slice of cake)

Calories 172
Fat 6.2g
Saturated fats 3.4g
Carbohydrates 23.2g
Fibre 5.8g
Sugars 7.7g
Protein 7.6g