Free from egg, dairy, wheat, gluten and refined sugar, this is a rich and flavoursome coconut chocolate cake made with chickpea flour. It’s pretty healthy as far as cakes go. Think chocolatey but not too sweet with a dense but satisfying texture.
The theme of this month’s Clandestine Cake Club was free as a bird. I have to say, I was somewhat stumped by this and the best I could come up with was a free to make whatever I liked cake.
The theme for this month’s We Should Cocoa is gluten free, so that got me wondering. I’d also been sent some coconut oil and coconut nectar to use from Cocofina. You can find the review in my tropical smoothie post.
Suddenly it all clicked into place and I would do a free from cake – free from gluten, free from dairy, free from eggs and free from sugar (sugar in the everyday sense anyway).
We Should Cocoa
Last month’s We Should Cocoa was my inspiration. It included chocolate chickpea cupcakes from Janet over at The Taste Space, which I found rather intriguing. It just so happened that I had a bag of chickpea flour in the cupboard that was waiting for just the right opportunity.
This was it, my gluten free cake would be made from chickpea flour. I was also rather pleased with my £1 chocolate cake, so thought I’d go to the other extreme and make a very expensive cake, but one inspired by that one.
Clandestine Cake Club
When I found out that our Cornwall Clandestine Cake Club meeting was at The Baking Bird in Truro, I realised why the bird theme had been chosen. You can see from the picture that other interpretations of the theme were a little more sophisticated than mine.
The cafe come bakery was spacious and attractive with a fabulous view of the next door cathedral spires from the upstairs windows.
As well as eating far too much cake, we had a quick masterclass in rose piping on cupcakes. I was somewhat miffed that CT did a near perfect one at his first ever attempt at piping, whereas mine was much less successful. Still, at least I got to eat my mistake.
To complete the bird theme we tweeted furiously for Cornwall Hour – when cake munching allowed. Thanks go as always to our excellent CCC organiser Ellie Michell for another splendid event.
Gluten-Free Coconut Chocolate Cake
I was a little concerned that the chickpea flour would make the cake overly bitter; it certainly seemed quite bitter when I tasted it raw. Luckily the cooking process transformed it.
In CT’s words it was a satisfying cake: rich, filling and not too sweet. The chickpea flour gave it a very distinctive taste, but not an unpleasant one. The coconut flavour came through and gave the cake a certain unctuousness which prevented it from sliding into 70s whole food worthiness.
Other Recipes For Gluten-Free Bakes You Might Like
- Almond toffee brownies
- Amaretti (vegan)
- Apricot almond cake with sticky pistachio nut topping
- Chocolate coconut cannellini cake (vegan)
- Lemon tiffin bars
- Tiger nut chocolate chip cookies (vegan)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this gluten-free coconut chocolate cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more gluten-free recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Gluten Free Coconut Chocolate Cake. PIN IT.
Chickpea Coconut Chocolate Cake – The Recipe
Chocolate Coconut Chickpea Cake
Ingredients
- 70 g coconut oil softened
- 130 g coconut sugar
- 1 large banana
- 1 tbsp flax (linseed) – ground
- 2 tbsp water
- 200 g chickpea flour
- 50 g cocoa powder
- 1 ½ baking powder (gluten-free)
- ¼ tsp bicarbonate of soda (baking soda)
- 1 pinch sea salt
- 2 tbsp coconut nectar
- 1 tbsp apple cider vinegar
Chocolate Glaze
- 25 g 100% chocolate
- 20 g coconut oil
- 2 tbsp coconut nectar
- a small handful coconut flakes optional
Instructions
- Soak the linseeds in the water for about 5 minutes until the water has been absorbed and it has gone a little jelly like.1 tbsp flax, 2 tbsp water
- Meanwhile, cream the coconut oil and sugar until well combined, then mash in the banana.70 g coconut oil, 130 g coconut sugar, 1 large banana
- Stir well, then beat in the soaked linseeds.
- Sieve in the dry ingredients, then add the nectar and vinegar. Stir until just combined.200 g chickpea flour, 50 g cocoa powder, 1 ½ baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch sea salt, 2 tbsp coconut nectar, 1 tbsp apple cider vinegar
- Spoon into a 23 cm round silicone cake mould or tin and bake at 180℃ (350℉, Gas 4) for about 35 minutes when the cake should be risen and a skewer inserted into the middle comes out clean. Turn onto a rack to cool.
Chocolate Glaze
- Melt the remaining coconut oil with the chocolate and nectar in a pan over very low heat.25 g 100% chocolate, 20 g coconut oil, 2 tbsp coconut nectar
- Stir until just combined.
- Remove from the heat, allow to cool slightly, then pour over the cooled cake.
- Scatter some coconut flakes over the top, if liked.a small handful coconut flakes
Notes
Nutrition Estimate
Linkies
Most of us now know someone who is gluten intolerant so widening our baking repertoire in that area can only be a good thing. Thanks to Michelle of Utterly Scrummy Food for Families for coming up with the gluten free theme and hosting We Should Cocoa this month. You still have over a week to go if you’d like to join in.
I’m entering this coconut chocolate cake into AlphaBakes where the letter is D this month. With my use of 100% chocolate I am going for D for Dark chocolate. Hosted alternately by Caroline Makes and the More Than Occasional Baker.
I’m also sharing this gluten-free coconut chocolate cake with Helen of Casa Costello for her Bake of the Week.
A slice also goes to Lucy of SuperGolden Bakes for her new blogging event, Cook Blog Share.
Michelle Utterlyscrummy Rice says
Oh my goodness, this cake looks delicious and even better it is allergy friendly and gluten free. Definitely on my ‘to bake’ list. Thanks so much for asking me to host We Should Cocoa this month and also for linking up this delicious cake. 🙂
Helen at Casa Costello says
Brilliant! What a genius idea to use chickpea flour – I must bear that in mind for when I get requests for GF bakes. Thanks so much for joining in with #Bakeoftheweek again x
Caroline Muspratt says
Well done for making such a ‘virtuous’ cake free from so many ingredients but still managing to include chocolate as well! Thanks for entering Alphabakes.
The Caked Crusader says
I would never have thought to use chickpea flour in a cake! But then, I did make a tahini cake so I don’t know why I’m surprised it was so good!
Lucy Parissi says
I must say when I read the description I was a bit baffled but having now read the recipe this sounds fantastic. I love using coconut oil in baking it gives such a lovely fragrance. Thanks for linking to #CookBlogShare.
belleau kitchen says
what a stunning cake… had never ever heard of chickpea in a cake before but makes total sense… you are so clever!
Angie Schneider says
What a great use of chickpea flour! The cake looks really super.
Kate Glutenfreealchemist says
Great cake! I love the use of the various coconut products. Coconut is so versatile and always adds a bit of extra decadence when not using dairy…….. Yum!
Deena Kakaya says
I love this idea! I use a lot of chickpea flour; in soups, in curries, in stuffing vegetables, in pasta and even as a facemask. But I have never made a cake using it. I am really going to have to try this one out x
Madeleine Morrow says
I never ceased to be amazed at your creativity! Who would have thought of a chocolate cake with chickpea flour! I can just about bake an ordinary chocolate cake so this takes me into new territory!
Karen S Booth says
I LOVE chickpea flour in bread and like you I think I might have been a little perturbed at it being in a cake, but I can see that is turned out perfectly and I may try that myself now! Karen
Katie says
This looks fantastic. I’ve tried baking with chickpea flour too and it can give quite a dense earthy flavour, although nice. I bet the cocoa flavoured was great, looks so rich.
You need to be careful with the vinegar though. A lot of coeliacs avoid malt vinegar as its malt made from barley, which it glutinious
Choclette says
Thanks Katie. That’s a very good point abut malt vinegar and not one I’d thought of. I’ll change the recipe to cider vinegar.
Baking Addict says
What a gorgeous cake! I’ve never baked with chickpea flour so I am intrigued about the flavour. I’ve also never used 100% chocolate – is it really bitter? This is a great cake for the CCC theme. Thanks for entering AlphaBakes.
Janice Pattie says
Lovely cake, coconut is everywhere just now. Love those iced rose cupcakes, beautifully done.
Kate@whatkatebaked says
Goodness, there’s a slightly puzzling theme! I always enjoying hearing and reading the different interpretations of a CCC theme and I’m sure this recipe will have many hits with so many people wanting to find great free from… recipes.
Linzi_Barrow says
Looks delicious, I’ll be pinning that one
Lynette Hammond says
I am going to send this link over to my other half and daughter, it’s my birthday in a few days and now I want this cake! Never even thought of using chick pea flour, how interesting.
Julie B says
I’m on a diet and your pictures have made me want to cave in! lol
Joanne Mallon says
oh wow that looks great. Would have never thought of using chick pea flour but it’s such a good idea, well done.
Rebecca Subbiah says
cool use of chick pea flour
Johanna GGG says
I love chickpea flour and have had great success with it in brownies. I am more wary when it comes to coconut oil but I have found it amazing in a frosting. Sounds like a fun get together
London Unattached says
That’s d for very dark chocolate then? or would that be v! lol looks delish either way!
Vicki Montague says
This looks and sounds great! Well done. Being a free-from cake I will happily spread the word!
Choclette says
Thanks Vicki – not sure why the share this button isn’t working 🙁