One-Pot Vegan Chickpeas Cake
Moist and delicious sweet milk cake made with simple ingredients. Perfect dessert ready in under 2 hours.
Equipment
- 9-inch round cake pan
- mixing bowl
- electric mixer
- whisk
- spatula
- oven
- small saucepan
- skewer
- wire rack
- measuring cups
- measuring spoons
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 0.25 cup milk, at room temperature
- 0.5 cup sweetened condensed milk
- 0.5 cup heavy cream
- 0.25 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the 1/2 cup of softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Beat the single egg and 1 teaspoon of vanilla extract into the creamed butter mixture until fully combined. Then, with the mixer on low speed, alternately add the dry flour mixture and the 1/4 cup of milk, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no streaks of flour remain.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the 1/2 cup of sweetened condensed milk, 1/2 cup of heavy cream, and 1/4 teaspoon of ground cinnamon in a small saucepan. Warm the mixture over medium-low heat, stirring frequently, just until it is hot and well-combined; do not let it boil.
- As soon as the cake comes out of the oven, use a skewer to poke numerous holes all over its surface. Slowly pour the warm milk mixture evenly over the hot cake, allowing it to fully soak in.
- Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing and serving. This rest time allows the cake to fully absorb the syrup and set.
Notes
Ensure all ingredients are at room temperature for best results. The cake must cool completely to absorb the syrup properly.