Chocolate Coconut Chickpea Cake
Free from egg, dairy, wheat, gluten and refined sugar, this is a rich and flavoursome cake made with chickpea flour - chocolatey and not too sweet.
Servings: 10 slices
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 rounded tsp baking powder (gf)
- ¼ tsp bicarbonate of soda
- a pinch sea salt
- 2 tbsp coconut nectar
- 1 tbsp cider vinegar
Chocolate Glaze
- 25 g 100% dark chocolate
- 20 g coconut oil
- 2 tbsp coconut nectar
- a small handful coconut flakes
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.
- Meanwhile, cream the coconut oil and sugar until well combined, then mash in the banana.
- Stir well, then beat in the soaked linseeds.
- Sieve in the dry ingredients, then add the nectar and vinegar. Stir until just combined.
- 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.
- 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.
Notes
Makes one 23cm round cake.