The chocolate chickpea cake is a worthy and delicious companion for any day with all the good stuff you can dream of. It’s super-rich, with a hefty and amazingly decadent mouthfeel.
Prep Time20 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: Chocolate Cake with Chickpea Flour, Glutenfree Chocolate Cake, Eggless glutenfree chocolate cake, Eggless Chocolate Cake with Chickpea Flour
Servings: 10Servings
Calories:
Author: Natasha Minocha
Ingredients
1cup / 140 gmsDark chocolate (55%) chips
6Tbsp / 90 gmsButter
1/2cup / 110 gmsRaw sugarYou can use regular white sugar too
1/2cup / 60 gms Chickpea flour/ Besan
1/4cup / 30 gmsAlmond flour
1/3cup / 35 gmsCocoa powder
1/4tspBaking soda
1/2cup / 100 mlSoy milk, warm
1tspRosewaterOptional
Chocolate Sauce
1/4cup / 60 gmsCream
1/4cup / 40 gmsDark chocolate chips
Instructions
Preheat your oven to 170C. Grease a 8" spring bottom pan and line the bottom with parchment paper.
Melt the chocolate and butter in a large bowl place over a pan of barely simmering water.
Take the bowl off the heat and stir in the sugar.
Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
Mix well.
Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny thick batter.
Transfer to the prepared pan, smoothen the top, and bake at 170C for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
Serve as is or top with chocolate sauce. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!
Chocolate sauce
Gently heat the cream, add the chocolate chips, stir well until you get a smooth, shiny mixture. Let it cool before pouring on the cake.