Dark chocolate chickpea cake
8
Easy
20 minutes
45 minutes
Cake made with chickpeas? Yes, you read right, and it's delicious. You can slice the uniced cake into squares for the freezer. Defrost in the microwave to serve with Woolies’ fresh custard with vanilla seeds.
Ingredients
Method
- 400 g can chickpeas
- 1⁄2 cup plus 2 T grapefruit juice
- 4 free-range eggs
- 130 g sugar
- 75 g cocoa powder
- 2 t baking powder
- 1 t bicarbonate of soda
- a pinch salt For the icing:
- 250 g butter
- 65 g icing sugar
- 1⁄2 cup chickpea brine
- a pinch salt
- 100 g pistachios, blended, plus extra to decorate
Method
Ingredients
1. Preheat the oven to 180°C and grease a 21 cm springform cake tin. Blend the chickpeas with half their brine, reserving the rest. Combine with all the remaining cake ingredients, taking care not to overmix.
2. Pour the batter into the tin and bake for 40–45 minutes, or until a skewer comes out clean. Cool on a wire rack.
3. To make the icing, beat the butter with half the icing sugar until slightly pale using an electric beater. Add the remaining icing sugar. With the mixer running at high speed, slowly add the reserved chickpea brine. Add the salt and mix for a further 5 minutes. Fold in the pistachios. Decorate the cooled cake with the pistachio cream and remaining pistachios.
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Photographs: Jan Ras
Food assistant: Leila-Ann Mokatedi
Is this cake really made without any flour. when I saw it in the Magazine I thought it had a cup of flour in it?
Hello, we checked the magazine and there is no flour in this recipe. Chickpeas replace flour and that is what makes this cake gluten-and-wheat free! Thanks, Annzra Denita, Online Editor