All hail the mighty chickpea! Yet another easy and tasty recipe using the most versatile of pulses. You would never know this cake’s main ingredient is the chickpea. It is super moist and full of peanuty goodness. I served this at my last brunch with Kolmen Kaverin‘s new liquorice and coconut flavour vegan ice-cream. The whole dish looked really graphic – black and white ice cream, bright red strawberries and a delicious slice of cake. I used Myllarin’s oat flour to make the whole thing gluten free.
Peanut Butter Cookie Brownie Cake
180 g Chickpeas (drained weight, but keep the water the chickpeas came in)
50 g Myllarin Gluten free oat flour
2 tbsp maple syrup
2 tbsp coconut oil, melted
3 tbsp coconut sugar
85 g smooth, sugar free peanut butter
a pinch of salt
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
100 g vegan friendly dark chocolate, chopped into chuncks
a handful of pecan nuts
Preheat the oven to 180 degrees c. and line a round 20 cm loose bottom tin. Add the all the ingredients except the chocolate and nuts into a food processor and blend thoroughly. It should form a smoothish thick paste. Add a few tablespoons of aquafaba (the water from the can of chickpeas) to loosen up the mixture. Stir through 60g of the chopped chocolate.
Pour into your tin and bake for 20 – 25 mins. The centre should be just set, but still moist to create a gooey brownie.
Leave to cool and remove from the tin. melt the remaining chocolate to decorate the cake and finish with a sprinkle of pecans.