Over the last few weeks, I’ve become a bit addicted to using beans and pulses in baking. Black bean brownies, chickpea blondies…I love how fudgy cakes and bakes can be when not using flour!
Plus, there’s all the added benefit from the fibre and the fact that they are naturally gluten-free, of course. It’s also a great way of getting kids to eat beans without them knowing!
Anyway, this Flourless Vanilla Chocolate Chip Cake is my latest bean creation, and is made using chickpeas.
It is deliciously fudgy in texture (much more like a brownie) and is, ultimately, a giant blondie. Which can never be a bad thing, am I right?
As well as being gluten-free, it is also oil-free, vegan, Paleo friendly and free from refined sugars. But I promise you will not miss any of those things!
I topped mine with a delicious coconut milk ganache, which adds to the richness of this dessert – always a good thing!
Whether you are baking for friends, dishing up a treat for the bank holiday weekend, or simply baking for yourself (why not?), this is an absolute winner!
I hope you enjoy it as much as I did!
Flourless Vanilla Chocolate Chip Cake (Vegan)
- For the cake –
- 2 x 400g tins chickpeas, drained (reserve the aquafaba)
- 2 tbsp aquafaba
- 7 tbsp dairy-free milk (I used cashew milk)
- 1 cup cashew butter (can use other nut butter of choice)
- 5 tbsp maple syrup (or more, to taste)
- 2 tsp vanilla paste
- 1/2 cup coconut sugar
- 5 tbsp ground almonds
- 1/2 tsp baking powder
- Large pinch salt
- 150g dark chocolate chips
- For the ganache –
- 100ml full-fat tinned coconut milk
- 120g dark chocolate, finely chopped
- Preheat the oven to 170C, then line a springform cake tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
- Spoon into a mixing bowl, then fold in the sugar, almonds, baking powder and salt until combined. Test the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
- Pour the batter into the cake tin, then bake for 30-37 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
- In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Sweeten slightly to taste if needed.
- Spread the ganache over your cooled cake then cut into slices and enjoy. Store in an airtight container for a few days.