Mini Chickpea Chocolate Cake

GLUTEN-FREE CHOCOLATE CAKE WITH A SECRET INGREDIENT

When you think of desserts, chickpeas are certainly not the first thing that comes to your mind. But I’m always up for a new challenge,  especially when that challenge includes chocolate.

This is a mini cake (11 cm diameter) but very filling and enough to serve 2-3 people. Chickpea chocolate bases are layered with silky chocolate ganache and topped with coconut whipped cream and berries. A perfect mini treat for all the cake lovers out there!

This cake is rich, fudgy, plus you can’t even taste the chickpeas. Furthermore, it is plant-based (dairy-free and egg-free), gluten-free, and soy-free.

MEET THE INGREDIENTS

CHOCOLATE CAKE

• cooked chickpeas
• white rice flour
• brown rice flour
• ground almonds
• cacao powder
• coconut sugar
• coconut cream
• rice milk
• lemon juice
• baking powder

CHOCOLATE GANACHE

• dark chocolate (85% cacao)
• coconut cream (see Note on coconut cream)
• agave syrup

TOPPING

• coconut or rice whipped cream
• fresh berries
• edible flowers

HOW TO MAKE MINI CHICKPEA CHOCOLATE CAKE

CHOCOLATE BASE

• In a large bowl, mix together white rice flour, brown rice flour, ground almonds, cacao powder, coconut sugar, and baking powder.
• Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
• Place cooked chickpeas (peel their skins), rice milk, and melted coconut cream into a high-speed blender, and blend briefly until you get a smooth mixture.
• Stir in the chickpea mixture into the bowl with dry ingredients, add 1 tablespoon of lemon juice, and mix everything with a hand mixer until well combined.
• Divide batter between 3 cake tins (11 cm or 4.3 Inch) and bake for approx. 30 minutes. Remove mini cakes from the oven and let them cool down completely.

CHOCOLATE GANACHE

• Melt chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.
• Place coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
• Spread chocolate ganache in between layers and all over the cake.

SERVING SUGGESTION

Top with coconut or rice whipped cream, berries, and edible flowers.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. Once your can has been refrigerated, remove it from the fridge and open it carefully without too much shaking. The thick/solid coconut cream should have separated to the top, while the coconut water is on the bottom. Using a spoon, scoop out the coconut cream. The coconut cream is what you’ll use to make this chocolate ganache.

MINI CHICKPEA CHOCOLATE CAKE IS:

• Plant-based (dairy-free, egg-free)
• Gluten-free
• Soy-free
• Rich, moist, and fudgy
• A healthier alternative to regular cakes

Mini Chickpea Chocolate Cake

Nensi Beram

Delicious mini chickpea chocolate cake with silky chocolate ganache, topped with whipped coconut cream and berries. Vegan, gluten-free, rich and fudgy, and super yum.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Equipment

• 11 cm (4.3 Inch) mini springform pan
• Electric hand mixer
• Silicone spatula
• Mixing bowl
• High-speed blender

Ingredients

  

1x2x3x

Chocolate base

• 100 g cooked chickpeas peeled
• 80-100 ml rice milk at room temperature
• 100 g coconut cream
• 50 g almonds ground
• 30 g white rice flour
• 30 g brown rice flour
• 30 g cacao powder
• 65-70 g coconut sugar
• 1 level teaspoon baking powder
• 1 tablespoon lemon juice

Chocolate ganache

• 100 g coconut cream the thickened cream from a can of full-fat coconut milk
• 100 g dark chocolate
• 2-3 tablespoons agave

Extra (topping)

• coconut or rice whipped cream
• berries
• edible flowers

Instructions

 

Cake base

• Preheat oven to 180° C. Line three mini springform cake tins (11 cm / 4.3 Inch) with baking paper.
• In a large bowl, mix together white rice flour, brown rice flour, ground almonds, cacao powder, coconut sugar, and baking powder.
• Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
• Place cooked chickpeas (peel their skins), rice milk, and melted coconut cream into a high-speed blender, and blend briefly until you get a smooth mixture.
• Stir in the chickpea mixture into the bowl with dry ingredients, add 1 tablespoon of lemon juice and mix everything with a hand mixer until well combined.
• Divide batter between 3 cake tins and bake for approx. 30 minutes. Remove mini cakes from the oven and let them cool down completely.

Chocolate ganache

• Melt chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.
• Place coconut cream (see Note on coconut cream), melted chocolate, and agave to the blender and blend until smooth and silky.
• Spread chocolate ganache in between layers and all over the cake.

Serving suggestion

• Top with coconut or rice whipped cream, berries, and edible flowers.

Notes

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. Once your can has been refrigerated, remove it from the fridge and open it carefully without too much shaking. . The thick/solid coconut cream should have separated to the top, while the coconut water is on the bottom. Using a spoon, scoop out the coconut cream. The coconut cream is what you’ll use to make the chocolate ganache. 

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea cake, chickpea chocolate cake, chickpea dessert, chocolate cake, gluten-free chocolate cake