I am very excited about my participation in “Cans Get You Cooking” – a campaign sponsored by Canned Manufacturers Institute, in an effort to promote the benefits of cooking with canned foods.

My post is entitled “1 Can, 7 Meals” – and I was tasked with coming up with 7 dishes using one canned food.

And I knew just what I wanted to use:


It’s no secret that I love chickpeas and I was thrilled to share some recipes that you’ve seen here before, as well as a few new ones. Like this:

chickpea apricot cake

Right? Who knew that you could use chickpeas in baking? I certainly didn’t! This cake is moist, dense and not-too-sweet – perfect with a cup of tea. I love the addition of dried apricots and shredded coconut, and I feel – dare I say? – rather wholesome every time I take a bite.

chickpea apricot cake

chickpea apricot cake

Take a look and try it – and then head over to Babble for the rest of my “chickpea roundup“!

Chickpea and Apricot Cake
adapted from Floating Worldviews

4 oz. dried apricots
10 oz. apricot nectar
1 can chickpeas, rinsed and drained
3/4 c. brown sugar
2 c. flour
1 T. baking powder
1 t. salt
1 c. shredded unsweetened coconut, plus additional for sprinkling
1/4 c. olive oil
1/2 c. water
4 egg whites

1/2 c. confectioner’s sugar
2 t. lemon juice
1 t. milk

Pre-heat oven to 350. Grease and flour a 9 x 5 loaf pan; line the bottom with parchment paper.

Soak apricots and nectar in a medium saucepan for 20 minutes. Place over medium heat and simmer for 5 minutes. Add the chickpeas and cook for an additional 5 minutes. Remove from heat and let cool.

Transfer mixture to a food processor and puree till smooth. Add sugar and blend again. Transfer to a large bowl and fold in the flour, baking powder, salt and coconut. Add the oil and water and stir till smooth.

In the bowl of a mixer beat the egg whites till soft peaks form – gently fold into the batter till well combined. Pour into prepared pan and bake for 1 hour, or till a tester comes out clean.

Let cake cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely. Set cake, still on rack, on a lined baking sheet.

Make icing: In a small measuring cup whisk the sugar, lemon juice and milk till smooth. Pour icing over cake and sprinkle with coconut.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Lindsey (Cafe Johnsonia) on October 1, 2013 at 8:15 pm

    Totally trying this! I’ve seen chick pea brownies, but not bread! YUM.

    • sherisilver on October 1, 2013 at 10:07 pm

      Thanks Lindsey! xo

  2. Marcelle on August 12, 2018 at 8:29 pm

    I have a question. Would you be able to use the egg yolks instead if adding the Olive oil? I’m interested in making this and since the yolks are the most nutritious part of the eggs, i’d rather not waste them.

Leave a Comment