1. Preheat oven at 200°C.
2. If you soak the chickpeas overnight you have to first boil them and then cool them down a bit. Put all into the blender with banana and apple. If you have prejudice against the apple peel, you can peel it but I just got rid of the seeds and used the peel as well. Combine milk and apple vinegar together and let sit for around 1 minute. Add to the chickpea mixture and blend until smooth. Add coconut oil and blend for another half a minute. The apple vinegar is my sister's hard won best practice when you work with gluten free flour, it will make the flour to hold together and substitute for the gluten and egg.
3. Combine all dry ingredients in one bowl - flour, coconut powder, baking powder and salt. Add the chickpea mixture and mix well. The apple in the mixture will work like egg and together with banana they will make your cake sweet. If you feel it is not enough you can add few spoons of maple syrup to sweeten it up.
Tip 1: I recommend that when you are satisfied with the sweetness of your dough you still put a little bit extra syrup. This is because the cocoa powder will absorb some of the sweetness while it is being baked. If your final product is still not sweet enough you can serve it with fruit like banana or berries or topple with some more syrup.
4. Bake for the first 3-5 minutes at 200°C, then lower the heat to 175°C and bake for another 30-35 minutes.
Tip 2: The timings for baking are optional as my experience is that each oven behaves differently so I recommend you follow your own experience. One way
how you know it is ready is that it starts smelling nicely some 10 minutes before you should take it out. It should also not be wobbly and when you stick in a needle or fork you should take it out clean without any traces of dough on it.
5. Let it cool down before you serve.
Hope you enjoy!