Chickpea Flour Gingerbread Bundt Cake (Vegan, GF)

Chickpea flour gingerbread Bundt cake is a holiday miracle! It is vegan, grain-free, gluten-free, and straightforward to make with pantry ingredients. No one will guess that is made from chickpeas.

Chickpea Flour Gingerbread for the Holidays & Beyond

How about a lovely holiday cake that you can share with all kinds of friends, including those who do not eat eggs, dairy, gluten, or even grains? Some kind of Christmas magic, right? It’s myChickpea Flour Gingerbread Bundt Cake!

Chickpea Flour for Grain-Free Vegan Baking

Have you used chickpea flour? It can also be labeled garbanzo bean flour or besan. It is simply dried chickpeas that have been ground into an ultra-fine flour that you can use for all kinds of baking.

Here’s what’s really special about chickpea flour: it can be used as both a flour and as eggs! Really! Chickpea flour, combined with water , can be used as an egg replacement in some recipes. In some baking recipes, like my cake, it serves a dual role as flour and eggs.

IGood news: unlike many gluten-free flours, chickpea flour is very inexpensive. So grab a bag and experiment. This cake is a reliable place to begin.

Recipe Benefits

This wonderful holiday cake is:

• Vegan (no eggs, no dairy)
• Grain-free
• Gluten-free
• Straightforward-to-make
• High in fiber

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour, (sifted, as needed, to remove lumps)
• ground ginger
• ground cinnamon
• baking powder (certified gluten-free, as needed)
• ground nutmeg
• baking soda
• salt
• cloves
• coconut oil, (or your preferred oil)
• boiling water
• coconut sugar, (or dark brown sugar)
• unsweetened applesauce
• dark molasses, (not blackstrap; it is too bitter)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat the oven to 350F (180C). Spray a 10-inch (25 cm) Bundt pan with nonstick cooking spray.
• In a medium bowl, whisk together the chickpea flour, ginger, cinnamon, baking powder, nutmeg, baking soda, salt and cloves.
• In a large bowl, whisk the coconut oil and boiling water until the oil is melted. Add the coconut sugar, applesauce, and molasses, whisking until blended.
• Add the chickpea flour mixture to the sugar mixture, whisking until blended and smooth. Pour into the prepared Bundt pan.
• Bake in the preheated oven for 35 to 40 minutes until a long skewer inserted in a deep part of the cake comes out with only a few moist crumbs attached.
• Let cool 15 minutes before inverting on a rack to remove the cake. Cool completely. Dust the cooled cake with confectioners’ sugar, if desired.

Does the Cake Taste Like Chickpeas?

No, not in the least! The cake does not have the slightest flavor of chickpeas. The key is the strong flavors in the cake: molasses, coconut sugar, and a panoply of spices. All that you will taste is satisfying gingerbread.

Storage for the Cake

Store the cooled cake in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Happy baking!

More Grain-Free & Vegan Chickpea Flour Cakes & Baked Goods to Try:

• Chickpea Flour Chocolate Cake
• Chickpea Flour Carrot Cake Bites
• Chocolate Chickpea Flour Muffins
• Chickpea Flour Banana Bread
• Chickpea Flour Banana Cake
• 1-Bowl Chickpea Flour Brownies