
Chocolate Cake with Chocolate Chickpea Ganache Frosting (Dairy-Free)
- Total Time: 31 minutes
- Yield: 9
Description
Ingredients
Chocolate cake:
- 1 cup white whole-wheat flour
- 3/4 cup tightly packed coconut palm sugar
- 1/2 cup cacao powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon Himalayan pink salt
- 1 large egg, beaten
- 1/2 cup whole milk
- 1/2 cup coffee (hot or cold)
- 1/3 cup virgin coconut oil
- 2 teaspoons pure vanilla extract
Chocolate ganache frosting:
- 1 (15 oz.) can garbanzo beans or chickpeas, drained
- 6 tablespoons pure maple syrup (more depending on desired sweetness)
- 1/4 cup cacao powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon virgin coconut oil
- pinch Himalayan pink salt (1/8 tsp or less)
- 1 cup homemade whipped cream (optional; for fluffier frosting)
Optional topping:
- sliced berries
Instructions
- Preheat oven to 350 degrees. Grease a 9×9 non-stick baking dish.
- In a medium bowl, mix flour, sugar, cacao powder, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mix egg, milk, coffee (if hot, refer to #2 in notes below), oil and vanilla until thoroughly combined (an immersion blender or mixer works best for this). Gradually add dry ingredients into wet and mix until thoroughly combined. Pour batter into prepared baking dish and bake for 15-17 minutes, until toothpick comes out clean.
- While cake is baking, combine all ganache ingredients in a food processor. Process for 60 seconds, scrape the sides and bottom of the bowl. Process for 30 seconds more. If necessary, add 1-2 tablespoons of water and puree until ganache reaches a creamy consistency. Optional: Fold whipped cream into the ganache, adding it gradually.
- Allow cake to cool completely before frosting it with chocolate ganache.
- To lock in moisture, in an airtight container or cake stand with a secure lid for 4-5 days. To maintain freshness, store in the refrigerator.
Notes
If coffee is hot, add AFTER you mix dry ingredients into wet. This may slightly alter your bake time (by a minute or two).
If you incorporate whipped cream into your frosting, store it in a sealed container in the refrigerator.
Recipe for Homemade Vanilla Extract.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitutions: (may slightly alter taste and texture)
Coffee with warm water (although it will have slightly less flavor).
Coconut oil with a MILD flavored extra virgin olive oil.
Milk for unsweetened almond milk. This works but does slightly alter the taste and texture.
White whole wheat flour with a gluten-free flour blend (swap 1:1 by weight).
Egg for a chia egg (vegan-friendly). We have not tried this method. If you do, please comment below and let us know how it turns out.
- Prep Time: 15 min
- Cook Time: 16 min
- Category: Recipes
Absolutely DELICIOUS! I used whole wheat pastry flour in place of white whole wheat flour and divided the batter into two rounds (to make two thinner layers). Because I divided the batter, the layers kind of broke apart as I got them out of the pans so I will use parchment on the bottom of the pan next time instead of just greasing it. I also decided to add homemade (lightly sweetened) whipped cream to the chocolate hummus to make it more “frosting like” – I folded the whipped cream into the hummus a bit at a time.