The recipe you need for upcoming spring and summer celebrations: my vegan chickpea flour chocolate cake! Made in one bowl, it is grain-free, gluten-free and vegan. It’s not a miracle, but it is most definitely marvelous!
Happy Wednesday, everyone! I hope this post finds you well and (wishful thinking for all) enjoying the first glimpses of spring.
But enough about spring. Let’s talk cake.
Namely, deep, dark, chocolate layer cake, with an equally decadent, velvety-smooth chocolate frosting.
With all kinds of spring celebrations just around the corner, this is just the cake you need for gatherings big and small, especially because it is:
*Made in 1-Bowl *Made without an electric mixer *Vegan (no eggs, no dairy) *Grain-free *Gluten-free *Nut-free *Easy!
The Star Ingredient: Chickpea Flour
Chickpea flour is the solo flour in this recipe, adding perfect structure, height and texture without the addition of any other egg replacements or starches. A combination of full fat coconut milk and coconut oil produces lush layers that are all about the chocolate (i.e., no hint of chickpea at all, and no coconut flavor for that matter, either).
All of the ingredients for the cake are added to one bowl, and then beaten or whisked until completely smooth. Within minutes, the layers are ready to go into the oven to bake.
Chill the Layers Before Frosting Them
Once the layers (which rise high and even) have cooled, wrap them up and give them a chill in the refrigerator. This will make for easier frosting, especially the middle layer of frosting (it will not immediately squish out of the sides when the second cake layer is placed on top–pet peeve number 5 million and 73).
You can use plastic wrap or wax paper, but I prefer wrapping each layer in a clean dish towel (easy & eco-friendly).
Add the coconut milk, hot water, coconut oil and vanilla to bowl. Vigorously whisk until completely smooth. Divide batter evenly into prepared pans.
Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool 15 minutes before inverting onto racks. Cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
Chickpea Flour: Note that other grain-free flours (especially coconut flour) will not work in place of the chickpea flour in this recipe without significant reworking of the ingredient (proportions and other added ingredients) and re-testing. Frosting: The frosting will hold in a cool room for about 1 hour. If the temperature is warm, keep the frosted cake in the refrigerator until just before serving.
Cupcakes: The cake batter can also be made into 24 cupcakes. Bake at 350F for about 13 to 17 minutes.
13×9 Cake: The cake batter can be made into one 13×9-inch sheet cake. Bake at 350F for about 35 to 40 minutes.
Hi I tried this (halved recipe) and the texture is phenomenal! You wouldn't know it is vegan or gluten-free (: However the chickpea flour leaves a taste for me, and I don't want to increase the sugar to mask it - do you recommend subbing some of it for almond flour or cornstarch maybe? any idea about ratios?
Friday 15th of January 2021
Can this be made as a vanilla cake by replacing the cocoa with additional CP flour? I saw you had a vanilla cake with Chickpea Flour but it included almond Flour and I'm making for a friend with a nut allergy.
Thank you 😊
Sunday 17th of January 2021
I am not sure. It will be heavy with all chickpea. Can she do coconut flour? You might want to try half the amount of coconut flour to replace the cocoa powder, plus a tablespoon of starch (e.g, tapioca of potato)
Monday 11th of January 2021
Hi Camilla. I want to make a cake for my toddler’s birthday and since he is allergic to dairy, eggs and gluten, it’s been a bit of a challenge to come up with a recipe. I was wondering if I could use a can of chickpeas in place of the chickpea flour & if yes, how do I modify the recipe. Thanks.
Thursday 14th of January 2021
Hi Carine! Alas, I do not have a method for converting chickpea flour in a recipe to cooked chickpeas. So sorry! If you do decide to give chickpea flour a try, it is inexpensive (always a plus when tryin a new flour) and very versatile (I have a lot of vegan chickpea flour recipes here ).