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O’Leary’s Bundt Cake with Chickpeas & Kale

Chef Norbert
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Better for you, Breakfast, Dessert, Snack
Cuisine Irish
Servings 24 Bundt cakes
Calories 176 kcal

Recommended Equipment

Bundt cake pans


  • 11 oz chickpeas canned caned
  • 1/2 cup buttermilk, fat-free
  • 1/4 cup canola oil
  • 1/2 cup apple sauce, unsweetened
  • 5 each egg
  • 2 each Lemons zeste
  • 2 tbsp lemon extract
  • 13 ounce sugar granulated
  • 12 ounce all-purpose flour
  • 1 1/2 tbsp baking powder
  • 2 lb kale fresh


Wash kale

  • Remove stems from the center of kale and wash with the DIY vegetable wash
    2 lb kale

Cook, drain, and puree the kale

  • Fill the pot with water, cover and bring to a boil over high heat, add the kale, prodding to submerge it. Cook uncovered until the kale is tender and tears easily, approximately 2 to 3 minutes. Drain the kale and squeeze the kale to remove all excess water. The kales needs to be dry. Place the drained kale in Vitamix or speed blender to make a silky smooth kale purée.
  • Use 12 ounces of kale puree for the Bundt cake and freeze the rest. Spoon the extra kale puree into ice cube trays and freeze into cubes. Once they are frozen, shake out from tray and store in freezer bags and use as needed for baking additional Bundt cakes or for smoothies, yogurt dips, sauces, etc.

Puree the beans

  • Rinse Garbanzo Beans in cold water . Place beans, buttermilk, vanilla, canola oil, and applesauce in blender and mix at medium speed until smooth.
    11 oz chickpeas canned, 1/2 cup buttermilk, fat-free, 1/4 cup canola oil, 1/2 cup apple sauce, unsweetened

Separate egg yolks and whites. Set egg whites aside

  • Pour bean puree into a mixer with the paddle attachment. Add the 5 egg yolks, kale puree, granulated sugar, lemon zest, flour, lemon extract, and baking powder and blend evenly at medium speed.
    5 each egg, 2 each Lemons, 2 tbsp lemon extract, 13 ounce sugar granulated, 12 ounce all-purpose flour, 1 1/2 tbsp baking powder
  • In a separate mixer, with a wire whip, add egg whites and beat slowly until foamy. Then increase speed and beat whites to stiff peak. Gently fold egg whites into batter.
  • Spray mini Bundt cake pans with non-stick cooking spray. Portion batter evenly into pans, you want to fill Bundt cake molds no more than ¾.
  • Bake in a pre-heated convection oven for about 15 minutes or until a toothpick inserted in Bundt cakes comes out clean. Invert the Bundt cakes onto a wire rack over a baking sheet. Bundt cakes will rise during baking, so with a serrated knife remove the raised top part.
  • Garnish each Bundt cake with a little whipped cream, fresh mint and serve.


Serving: 1Bundt cake | Calories: 176kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 243mg | Fiber: 1g | Sugar: 17g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Baked goods, Better for you, Bundt Cake
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