Farinata ‘Chickpea Cake’

Farinata is typically served as a chickpea crepe or pancake. I love savory Italian cakes and converted this into one that is fluffy and filled with vegetables. Loaded with protein, fiber, and nutrition, a piece can go well with anything, from coffee, to pasta, or just eaten alone as a snack. I even like to brush some oil on the sides and pan fry it. The vegan butter also tastes great with it.

Farinata, meaning ‘made of flour’, is made with chickpea flour, oil, and rosemary. Some people like to add other vegetables to the mix, as I have done. I also used spelt flour so that it would be soft and rise better. The possibilities with chickpea flour are endless. Sometimes I make a tofu from it, a scrambled omelette, polenta, or use it in baking. Keep it on hand and experiment with it, it doesn’t taste like chickpeas and is quite versatile.


Yields: 9-12 pieces

  • Vegetables
  • 3/4 cup chickpeas
  • 2 cups diced vegetables (I used pumpkin,squash, and zucchini)
  • 1 diced onion
  • 1/4 cup diced sun dried tomatoes
  • Cake
  • 1 cup chickpea flour
  • 1 cup spelt flour
  • 1/4 cup olive oil
  • 1 flax egg (1 tbsp ground flax, 3 tbsp water, let sit for 15 minutes before adding)
  • 1 tbsp salt
  • 2 tbsp maple syrup/agave or brown sugar
  • 1 1/2 cups nut milk
  • 1 tbsp herbs de provence blend or rosemary and thyme
  • 1 tbsp potato, corn, or tapioca starch
  • 2 tbsp baking powder
  • 2 tsp baking soda

Start frying the onion in a little bit of oil until golden, then add the veggies, chickpeas, and herbs. You can find the Herbs de Provence blend in any market, or you can add rosemary and thyme. When it browns, cover and let cool.

Start the cake. Set the oven to 350F. First mix the dry ingredients then add the wet and fold into a batter. Add the veggies and fold a few more times. Pour into an oiled or non stick cake pan that is about 3 to 4 inches deep. Sprinkle some herbs and rosemary on top, a little olive oil, and a bit of salt.

It should take around 20-30 minutes to cook, make sure to test it by sliding a knife into the middle and seeing if it comes out batter-free. Let it cool before serving. Enjoy.

  • Preparation time: 1 hour or less
  • Cook time: 30-40 minutes

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