Creating a flourless, eggless and butter free cake that isn’t dense like a rock can be a challenge. But once you think about the role of these ingredients in a cake you can achieve similar results with different ingredients.
Flour – Essentially the bulk. This can be swapped for ground almonds which has more flavour and adds moistness to a cake.
Eggs – Enrichment and binding agent. Using good quality chocolate ensures you get a rich flavour. A slightly crumbly cake is not the end of the world.
Butter – Fat and Enrichment. The natural fats in ground almonds are a wonderful swap for this, otherwise a splash of sunflower oil should do the trick.
Chickpea Chocolate Cake with 1 Minute Banana Ice-cream
Ain’t no butter in this batter
1 can of cooked chickpeas (drained and rinsed to get rid of salt water)
100g brown sugar
100g ground almonds
50g coconut powder
100g dark chocolate (check the ingredients to make sure it doesn’t have milk fat in and has at least 50% cocoa solids)
3 tbsp cocoa powder (not drinking chocolate mix)
1 tsp finely ground coffee
100ml milk alternative (I used soy but almond, rice milk etc would suffice)
1 tsp vanilla extract
1 tsp cinnamon/mixed spice
1 tsp baking powder
1 tbsp sunflower oil (any flavourless oil will do)
Preheat your oven to 180C and line a 20cm cake pan with some greaseproof paper.
In a food processor/blender blitz your chickpeas until you have a smooth paste. If needed use some of the soy milk to loosen the mixture to help it pulse better. Check for lumps and process some more if needed.
In a bowl mix all the ingredients together except for the chocolate and soy milk.
Add your chocolate to your soy milk and melt, give it a good stir to combine well. I was lazy and did this in a microwave but feel free to do this in a pan. Pour the melted chocolate into the dry ingredients and mix well. If your mix is too thick add a splash more soy milk to loosen it out to the consistency of a normal cake mix. Your mix will should be grainy (because of the ground almonds) but lump free.
Pour into your prepared cake pan and bake for 50mins. I found after 30mins the top started to crack so I covered the top with foil for the last 20mins of baking.
The result is a really moist cake with a rich chocolate flavour and light coconut finish. The texture of this cake is a bit crumblier than a normal cake but it still holds together very well.
This cake goes well with 1 Minute Banana Ice-cream
This ice-cream requires 2 large bananas and 1 tsp ginger, that’s it!
Chop the bananas into small chunks, place into a freezer bag and freeze until solid.
Put the banana into a food processor, add the ginger and blitz. The ice-cream is ready when it gathers around the blades of the food processor like a dough. This took about a minute in my food processor.
The finished dessert…..
I’ve got more yummy vegan recipes in store, do let me know if you want a post on my vegan frijoles.