Chickpea Mandarin Cake with Cranberry Jam (Flour, Sugar, Nuts & Oil Free, Vegan)

Today we’re making a very fall-winter cake. Why fall and winter?

Because, in my opinion, it has the flavors of these seasons.

For me, these are cranberries and mandarines!

The uncommon nature of this recipe is that it does not contain nuts and can suit allergy sufferers.

There is no cream, eggs, butter, sugar, and flour in it.

For the mixture, I use chickpeas, which creates the cream base of the cake.

The cranberry brings an incredible fresh note that makes this cake especially delicate and tasty.

Berries fit both fresh and frozen.

Mandarin adds an aroma with which any cold day becomes much more cozy.

Beautiful, delicious and very easy to make.

This cake will appeal to both adults and children, will suit any holidays and decorate any table. I promise you will not be disappointed.

Ready? Set? Let’s go cooking!

We will need: (1 average cake)

For the base

1 cup (250 ml) of oats

1/2 skin of 1 mandarin

8 large dates

1 tbsp. of dried cranberries

For the cream

1.2/3 cups of chickpeas (I use canned)

7 large dates

1 1/4 cup of almond or any other milk

1 whole mandarin (with skin, if your blender’s power allows)

1 tsp. of vanilla extract

For the jam

2/3 cup of frozen cranberries

5 large dates

2 tbsp. of agave syrup or honey (optional)

1/4 cup of almond or any other milk

Grind the oats and 1/2 of the mandarin skin in a blender.

Add the dates and cranberries.

You should get a thick mixture which will be the base of our cake. Now put it in the mold (18 cm).

Cook and rinse the chickpeas. I use canned chickpeas. If you want to go the same way, use salt-free chickpeas only.

Mix all of it into a light cream, then pour 1/2 of this cream into the mold, the rest is left aside. The cake can be put into the freezer for 30 minutes to make the layer hardened so it is easier to apply the cranberry layer.

Make cranberry jam. Take out the cake.

Cover it with the jam and put it back in the freezer for 30 minutes, after which we finish the cake with the remaining cream. Put the cake in the freezer until it is completely solidified, that should take approx. 3 hours.

Done!

Very beautiful and incredibly delicious!

You need to store such a cake in the freezer.

Simple and healthy beauty!

Bon appetit!