Snickerdoodle Chickpea Cake

食材

2 large eggs

3 tablespoons coconut oil

1/4 cup date caramel

3 tablespoons maple syrup

2 teaspoons vanilla paste

¾ cup coconut cream

1 can chickpeas, drained and rinsed

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup oats

1/2 cup almond flour

1 teaspoon ground cinnamon

步驟

Preheat the oven to 350°F and line an 8x8 square pan with parchment paper.

Add all of the ingredients to a blender and pulse until smooth.

Pour the batter into the prepared pan.

Bake for 35-40 minutes, until the cake is golden and springs back lightly when you push on it.

Let cool before slicing and store in an airtight container for up to a week.