🍰 Banana-Almond Cake

Wholesome, Moist & Naturally Sweetened

This protein-rich banana-almond cake blends chickpeas, eggs, and nuts for a satisfying dessert or energy-boosting snack.

🛠 Kitchen Tools

• Pot

• Hand blender

📋 Ingredients

Serves 4–6

• Baking powder: 1 teaspoon

• Organic eggs: 3 units

• Almonds (chopped): 1 oz / 25 gr.

• Cooked chickpeas: 4 oz / 110 gr.

• Lemon zest: to taste

• Sweetener (optional): to taste

👨‍🍳 Instructions

• Mash the chickpeasDrain the chickpeas and mash them in a container using the hand blender.

• Combine ingredientsAdd the eggs, chopped almonds, baking powder, lemon zest, and sweetener if using. Mix until fully combined.

• Prepare the moldTransfer the mixture into a greased or lined cake pan.

• Bake the cakeBake at 180°C / 350ºF for 45–50 minutes or until golden and set.

• Let it coolAllow the cake to rest at room temperature before slicing.

🍽 Serving Suggestions

• Serve with a dollop of Greek yogurt or vegan cream

• Dust with cinnamon or cocoa powder

• Enjoy with a cup of coffee or tea

💡 Why You'll Love It

✔ High in protein and fiber

✔ Naturally gluten-free (if using GF baking powder)

✔ Subtly sweet with no refined sugar

✔ Great for batch baking and meal prep