Preheat oven to 180 °C (356 °F) circulating air.
Finely grind 1/2 cup oats in a blender/mixer. Rinse the cooked chickpeas under running water and add to the oats flour. Peel 1 banana, break into pieces and also add to the blender. Pour the plantbased milk on top and puree the ingredients till smooth. Add 1/3 cup grated almonds, 2 tsp. cinnamon and the pitted Medjoul dates and puree again. Add 2 tsp. baking powder to the mixture, drizzle with 1 tbsp. lemon juice until foamy and mix well again.
Open the springform pan, place a sheet of baking paper over the base and close the springform pan. Shorten the baking paper outside using scissors. Grease the inner edges of the springform pan. Spread the dough into the springform pan and create a small hollow in the middle with a spoon, into which we will later add the blueberries.
Bake the cake dough at 356 °F in the preheated oven for 35 minutes. After 15 minutes baking time, briefly remove the pan from the oven, spread with you frozen blueberries, sprinkle with 1 tbsp. coconut sugar and finish/continue baking the cake.
After a total baking time of 35-38 minutes, remove the cake from the oven and allow to cool briefly. Using a sharp, thin knife, remove the cake from the side wall of the mould and carefully open the springform pan.
Serve the deliciously juicy cake sprinkled with date syrup and lightly roasted coconut flakes (simply brown the flakes gently in a pan without fat for a few minutes).
