And here is where it all started…the ‘Chickpea Chocoalte Cake recipe’, where a banana is used as a replacement for eggs to make it vegan friendly, and chickpeas are used instead of flour so that it is wheat and gluten free. Although don’t worry if you don’t like banana as the flavour from the orange juice and zest seemed to dominate making a chocolate orange delight….oh and you wouldn’t know it contained chickpeas either, honest!
INGREDIENTS
2 cups cooked, drained chickpeas
1/3 cup orange juice
1 tsp vanilla extract
zest of 1 orange
1 large ripe banana
1 cup packed demerera sugar
1/4 cup cocoa
1/2 tsp baking powder (be careful if making a fully wheat and gluten free version of this recipe as baking powder often contains both, although gluten free versions are available)
1/4 tsp baking soda
1/4 tsp salt
1/3 cup orange juice
1 tsp vanilla extract
zest of 1 orange
1 large ripe banana
1 cup packed demerera sugar
1/4 cup cocoa
1/2 tsp baking powder (be careful if making a fully wheat and gluten free version of this recipe as baking powder often contains both, although gluten free versions are available)
1/4 tsp baking soda
1/4 tsp salt
Preheat oven to 180 deg C / 350 deg F and lightly oil an 8-inch round cake tin lining the base with a circle of greaseproof paper.
In a food processor, puree chickpeas and orange juice until very smooth. Add vanilla, orange zest and banana and continue to mix in the food processor until all ingredients are combined.
In a medium bowl mix together the sugar, cocoa, baking powder, baking soda and salt. Add to the food processor and pulse until blended.
In a food processor, puree chickpeas and orange juice until very smooth. Add vanilla, orange zest and banana and continue to mix in the food processor until all ingredients are combined.
In a medium bowl mix together the sugar, cocoa, baking powder, baking soda and salt. Add to the food processor and pulse until blended.
Pour the mixture into the prepared tin and bake for 40 to 50 minutes, checking after 40 minutes to see if a sharp knife inserted in the centre of the cake comes out dry. When done, let cool in the tin for at least 15 minutes, then remove and set on a serving dish, be careful when doing this as the cake is quite fragile.
If desired, top with frosting or a dusting of icing sugar. I used a chocolate fudge icing to decorate mine;
INGREDIENTS
60g vegetable based margarine/spread
2 tablespoons of cocoa powder
220g icing sugar
Melt the margarine in a saucepan over a low heat.
Once melted remove the pan from the heat, sieve in the cocoa powder and icing sugar and stir until all ingredients are combined.
Adapted from:Fran's House of Ayurveda
