Chickpea chocolate mini cake

Chickpea chocolate mini cake

 

Chickpea chocolate mini cake

Ingredients

Cake

  • 100 g chickpeas cooked and peeled
  • 14 tablespoons rice milk approx. 140 ml, at room temperature
  • 50 g almonds toasted and ground
  • 30 g white rice flour
  • 30 g millet flour
  • 30 g cacao powder
  • 60 g coconut sugar
  • 6 tablespoons coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar

Chocolate-coconut cream

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

Extra (topping)

  • coconut whipped cream
  • berries

Instructions

Cake

  1. Preheat oven to 180° C. Line three bases of 10 or 11 cm cake tins with baking paper. 
  2. In a large bowl, mix together all the dry ingredients.
  3. Place chickpeas, rice milk, and 1 teaspoon of apple cider vinegar in a blender and mix shortly until you get a smooth mixture.

  4. Now add the chickpea mixture to the bowl with dry ingredients and mix it with a hand mixer until combined. Add 6 tablespoons of coconut oil and mix well. 
  5. Divide batter between 3 cake tins and bake for approx. 30 min. Remove from the oven and let it cool down.
  6. Spread the chocolate-coconut cream in between layers and all over the cake. 

  7. Chocolate-coconut cream

  8. Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.
  9. Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky. 
  10. Top with coconut whipped cream and berries.

 


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