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Garbanzo Bean Cake!

Updated: Dec 13, 2023

Something Yummy, From The Kitshcy Kitchen!

{With Extensive Notes On How To Modify!}

Gluten-Free, Grain-Free, Great Source Of DOA, Low Oxalate Versions!



{EmBearrased! I can't find my photos. So this cute guy will be a placeholder!}


Recipe

It is not Fruitcake, but I have used the base recipes to create many different variations (a few of them have included fruit) 


Our Favorite Version Is The Carob Spice Cake! (Dewey and Zeus both love this version too) 

I created this recipe when I started losing foods because of my evil Mast Cells. Garbanzo Beans, Specifically Sprouted Garbanzo Beans, are a good source of DAO. (Diamine Oxidase is a digestive enzyme that keeps histamine levels healthy to avoid uncomfortable histamine-induced symptoms.) 

Garbanzo beans are also low in oxalates. 

You can find sprouted garbanzo bean flours online, but I also use Bob's Red Mill. 

This cake freezes well. You can bake a pan and cut up individual servings to wrap and freeze. (Works best if you wrap each piece in plastic wrap.)


I also make this cake to bring with me when I travel. It makes a great breakfast on the go, and It is a good source of protein! 


Garbanzo Carob, Spice Cake.


-This makes a 9x13, or (2) 8x8 or 9” round pans. The baking times are based on a 9x13. I have also baked this in bread pans. 


-Pre-Heat Oven & Grease Up Your Pan

-I also like to line the bottom with Parchment Paper


I Mix Together These Dry Ingredients

1 Cup of Garbanzo Bean Flour

2 Teaspoons of Baking Soda 

1/4 Teaspoon Pink Salt

2-4 Teaspoons of Cinnamon (Depending on Taste)

2-4 Teaspoons Of Ginger (Depending on Taste)

Next Add-In

3 Heaping Tablespoons of Carob

4-5 Tablespoons of Honey (I Free Pour)

4 Tablespoons of Molasses (I Free Pour)

8 Eggs

2-4 Heaping Tablespoons of Greek Yogurt

After that is Mixed Together, I slowly add-in 

1/2 Cup of water. 


For A Chocolate Cake…

Switch out the Carob for Hot chocolate powder, and use Coffee instead of water. ❤ 


*I added chocolate and vanilla extract to the 1/2 cup of prepared Coffee. 


That recipe makes a 9 x 13 pan; you can half it and use an 8 x 8 pan.


Pour Into the pan, and Bake for 45-50 Minutes 

(Depending on Pan and Oven)


A Yummy & Healthy Version Of FROSTING!!!

It's Ridiculously Easy!

Just mix a soft block of cream cheese with maple syrup! 

Sweeten to taste. 

If you like Vanilla, you can add a teaspoon of Vanilla in!






Creating A Cake With Fruit! {actually a cake with fruit in it} 


How Much Fruit to Add: For every cup of flour in the recipe, add about half a cup of whichever fruit you've got, whether dried, frozen, or fresh. If you're working with smaller quantities, it may be easier to think of it as a tablespoon or two of fruit per muffin.

What Kind of Fruit to Use: Berries, stone, orchard fruit will generally work well in muffins. Bananas, too, are excellent, as are most other tropical fruits when drained and chopped. Avoid subbing citrus using this formula — the zest and juice are great when added to baked goods, but the pulp gets soggy and mealy when cooked inside.

Using Frozen or Dried Fruit instead of fresh fruit, you can always work with frozen or dried fruit. Frozen and dried options, in fact, are sometimes easier to work with because there's less chance for the fruit to become soggy.

Size Matters When using fresh fruit, think about the size of your fruit. Whether you're working with strawberries, apples, or plums, anything larger than a raspberry is best chopped. With fruit, like apples or pears, that's more fibrous, chop it a little finer — think small cubes.

Adjust Spices Notice if any spices are added that you wouldn't want with the fruit you're using instead. Cinnamon and nutmeg may be cozy with apples but less lovely than raspberries. Feel free to experiment with different flavor combinations! The apricot is delightful with cardamom or almond extract. Apple is excellent with ginger powder or freshly grated ginger. Raspberry and vanilla bean is divine. The best pairing is the one you love — take inspiration from past desserts you've enjoyed.

Manage the Moisture If you're working with gloriously juicy fruits like in-season peaches or plums, drain them for 10-15 minutes after chopping them. If you want to up your game with high-moisture fruit, cook it beforehand to reduce the water content and concentrate the flavor. Roasting, say, chopped peaches in the oven at 350 degrees F for 30 or so minutes is extra work. Still, you would turn the oven on anyway, and the spare hands-on time is minimal.




We Hope You Enjoy This Recipe! 

Let us know in the comments if you made it. 

What Version Did You Bake?


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