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
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Mini Chickpea Chocolate Cake
Equipment
Ingredients
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
* The nutritional information provided is calculated automatically and should be used as an estimate.