Chocolate Coconut Cannellini Cake for Mother’s Day
Happy Mother’s Day to everyone. I’ll be heading off to visit my mother shortly. I was going to take her out to lunch, but turns out she hadn’t realised the significance of the day and has invited friends over. So I decided to make her an ultra healthy, dairy-free, grain-free and refined sugar-free vegan cake instead. Why? Because I felt like it and thought it would make a nice change. So this chocolate coconut cannellini cake is what she’s getting.
Why a cannellini cake you might ask? Well it is the UN International Year of Pulses, so why not make a cake using beans? Having heard much about the wonders of aqua faba recently, I was actually planning on making the cake with chickpeas and chickpea water. My local Co-op let me down, however. For some unfathomable reason, it had run out of chickpeas and since our organic shop closed a couple of years ago, I had no other options. A can of cannellini beans seemed like the next best thing.
I was sent some much needed superfood goodies recently from the fab folk at Goodyfull. They offer a subscription service for nutrient rich foods. You can choose what you like, how often it is sent and can pause or change your order at any time. As someone who doesn’t live anywhere near a shop selling these sort of high quality products, I find the idea of such a service particularly appealing. As a fairly new company, the range is nut huge at the moment, but I’m sure it will grow as demand increases. They currently have three foods on offer: coconut flour, chia seeds and cacao powder. All are organic and certified by the Soil Association to boot. That usually inspires me with confidence in the products. They are all available in 100g, 250g or 500g resealable packs. Bulk orders are also available on request. The brown paper outer wrapping of the bags gives them a simple and wholesome look which appeals to me. The inner part is made of foil to keep the foods fresh and in good condition.
The coconut flour is gluten-free, wheat-free and high in fibre and protein. I’ve baked with it a few times and it always gives a lovely coconut flavour. Chia seeds are a food hardly anyone outside of South America had heard of a few years ago but has now taken off big time. The seeds are rich in omega 3 fatty acids and high in calcium, iron, fibre, antioxidants and protein. I mostly consume them in smoothies, but soaked in water, they make a good egg replacement for vegan baking. Cacao powder is raw cocoa powder. It’s also high in protein, rich in fibre and antioxidants and a good source of magnesium, potassium and iron.
I decided to create a superfood cake for Mother’s Day using all three of the above. The cannellini beans and coconut flour make up the bulk of the mixture, coconut oil provides the fat, coconut sugar the sweetener, chia seeds the binding agent and cacao powder and desiccated coconut the flavouring. I used my Thermocook to both mix up the cannellini cake mixture and whip up the chocolate icing, but any food processor should do the trick. The silky smooth icing was a simple process of whizzing up dates, silken tofu, maple syrup and a couple of other ingredients and then slathering over the cake. I used a heart shape mould for obvious reasons, but round cake tins would be fine.
For those craving a light springy sponge, this cannellini cake may not be for you. It’s rich and dense with loads of flavour and passes the indulgence test with flying colours. How do I know this? I made a small one for us for purposes of quality control, you understand. I like my healthy food to delight the senses as well nourishing the body. The tofu topping was a revelation. I had some left over and it made a rich and delectable ‘pot au chocolate’.
- 2 tbsp chia seeds
- 6 tbsp water
- 1 400 g tin cannellini beans in unsalted water
- pinch of Cornish sea salt
- 75 g coconut suger
- 50 g coconut flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 50 g coconut oil - melted
- 25 g desiccated coconut
- 6 medjool dates
- 300 g silken tofu
- 1 heaped tbsp cacao powder
- 2 tbsp maple syrup
- 1 tbsp coconut oil - melted
- Pinch of Cornish sea salt
- Chocolate - grated (optional)
- Soak the chia seeds in the water for 15 minutes or until the mixture is thick and glutinous.
- Blitz in a food processor together with the salt and beans, including the water.
- Add the sugar and mix on a low speed until incorporated.
- Either fold in the remaining ingredients by hand or if using the ThermoCook, stir at speed 3 for 30 seconds.
- Scrape the mixture into 2 18" silicone moulds or lined cake tins.
- Bake at 180C for about 30 minutes or until the cakes have risen and a skewer inserted into the middle comes out clean.
- Leave to cool for ten minutes, then gently turn out onto a wire rack to cool completely.
- Blitz all the ingredients in a food processor until a smooth consistency is reached (I used my ThermoCook).
- Leave in the fridge to cool for 10 minutes or so if the mixture is too runny.
- Spread a thick layer of the mixture over one cake. Top with the other cake, then cover the top and sides with the icing.
- Sprinkle with chocolate if desired. (I used Seed and Bean dark Cornish sea salt)
If you have any tofu icing left over, it can be used as a vegan chocolate 'pot au chocolat'. It keeps well in the fridge for a few days.
Other cake recipes using beans you might like
- Aduki bean brownies via Food to Glow
- Black bean brownies via Tin and Thyme
- Black bean brownies with red berries via Supergolden Bakes
- Caramel chocolate chip chickpea blondies via Nadia’s Healthy Kitchen
- Chocolate black bean frosting via Food to Glow
- Fudgy kidney bean brownies via The Tofu Diaries
- Haricot bean cake via Lancashire Food
Thanks to Goodyfull for the superfoods. The post contains affiliate links. Buying through a link to the Optimum Thermocook will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.