Easy recipe for a gluten-free and vegan cake made using chickpeas and strawberries. Topped with a cashew coconut frosting. This cake not only tastes great but is bursting with nutrition.
FULL RECIPE –
1 Can Chickpeas, 15oz / 400ml
1 cup / 160g Strawberries
1 cup / 110g Coconut Flour
1 cup / 90g Chickpea / Gram Flour
6-12 tbsp Sweetener. like Maple or Date syrup
4 tbsp Flax Seed soaked in 12 tbsp Water
1 Lime, juiced
1 medium Beetroot
2 tsp Vanilla
½ tsp Baking Powder
½ can Coconut Milk
2/3 cup / 100g Cashew Nuts
8 Strawberries, or more
20 Blueberries, or more
Pre-heat the oven to 375f / 190c.
Drain the chickpeas but save all the juice.
Grind the flax seeds and then soak in water for 5 minutes.
Place everything for the cake into a food processor and blend until combined.
Wisk the chickpea juice with an electric whisk for 5-6 minutes until stiff peaks are formed.
Gently fold in the cake batter into the chickpea juice aquafaba.
Spread the cake into a 7″ lined tin.
Bake for 50 minutes, then a knife should come out clean.
Blend the cashews and coconut milk together. Use a brand of coconut milk that is separated and drain off 3/4 of the water.
Once the cake has cooled remove from pan, cover with the frosting and decorate with fruit.
Keep in the fridge and enjoy within 5 days.
Equipment: 7″ springform pan, Oven, Food Processor, Greaseproof/parchment paper, Electric Whisk, Bowl and Blender.
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