Vegan Chocolate Cake with Chickpea Tahini Frosting
This Vegan Chocolate Cake with Chickpea Tahini Frosting is the ultimate plant-based cake.
The chocolate sponge is made with a mix of teff and buckwheat flour, the frosting with chickpeas and tahini, and it’s covered with luscious chocolate glaze and beautiful fresh summer fruit.
It’s a rich indulgent cake packed with some wholesome power ingredients.
You could even have a slice of this cake for breakfast.
Who says cakes can’t be healthy?
1/2 cup teff flour (70g)
1/2 cup buckwheat flour (70g)
1/4 cup raw cacao powder (30g)
1/4 cup of arrowroot (30g)
1/2 cup rapadura sugar (75g)
1tsp baking powder
1tsp bicarbonate of soda
pinch of sea salt
1/3 cup olive oil (80ml)
1/2 cup rice milk (120ml)
2tsp apple cider vinegar
2 medium bananas, mashed
Chickpea Tahini Frosting:
2¼ cups cooked chickpeas (360g)
3tbsp maple syrup
pinch sea salt
1 small lemon, zest & juice
100g Amore di Mona bulk chocolate (2 cubes)
Amore di Mona bulk chocolate shavings
Preheat the oven to 180°C (160°C fan)
Grease and line 2 x 6" round cake baking tin.
In a large bowl whisk together teff flour, buckwheat flour, cacao, arrowroot, rapadura sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together olive oil, rice milk and apple cider vinegar.
Add the wet mix together with the mashed bananas to the dry mix and mix until well combined. Add a little bit more almond milk if the mixture feels too dry. It should be of a muffin batter consistency.
Evenly divide the mixture between the two cake tins and level out the surface.
Bake for about 25min or until a cocktail stick comes out with just few crumbs on. Do not over bake.
Remove from the oven once ready and leave to cool down for 5 min before carefully moving onto a wire rack.
To make the frosting place all of the ingredients for the chickpea layer into a food processor and blend until smooth. Add more lemon juice or 1tbsp of rice milk if it feels too thick.
To make the chocolate glaze gently melt roughly chopped chocolate in a double boiler and stir until smooth. Set aside and leave to cool down while frosting the cake.
Place first of the cooled cakes onto a cake stand and spread generously with the frosting. Place the second one on the top and using spatula frost the top and sides of the cake. Have a bit of patience and keep going until the surface is nice and smooth.
Pour the cooled chocolate glaze on top and gently smooth out to the sides so the glaze runs over the edge.
Decorate with some fresh fruit and chocolate shavings.