Preheat oven to 175°C/350F
Grease a square 19cm (base measurement) cake pan.
Line base and sides of the pan with baking paper.
Add chickpeas to a blender and purée.
Add the coconut flour, almond meal, baking powder and cinnamon and blend until well combined.
Using the mixing bowl of an kitchen stand mixer with a which attachment, whisk the egg whites until medium peaks form.
Add the honey and continue to whisk until well combined.
Add the vanilla extract and egg yolks and whisk.
Alternately, add the purée mixture and milk to the mixing bowl in 2 stages.
Ensure to whisk until well combined with each addition.
Pour mixture into the prepared tin and place apricots, cut side up, evenly over cake.
Bake for 1 hour, or until a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin for a minimum of 10 minutes (can be longer if serving cake cold).
Can be served with whipped coconut cream