Wednesday, June 20, 2012
Gluten Free Chocolate Coconut Cake with Garbanzo Beans
Yes, this luscious, perfectly textured chocolate cake is a gluten free, dairy free, high protein, healthy treat. The secret ingredient and star of this recipe is a 19 ounce can of humble garbanzo beans. Chickpeas work great in gluten free desserts as a stand in for all purpose flour. I previously posted recipes for Gluten Free Banana Oat Bread and Gluten Free Garbanzo Bean Pear Bars with Dried Cranberries, both made with garbanzo beans. Beans are an excellent alternative to sometimes hard to find gluten free flour mixes. Not only are they inexpensive, but they are a healthy high protein substitute for flour and produce a great crumb texture in your baked goods. I recently made this cake for a friend who took it to the office. None of the taste testers could tell that they were eating garbanzo bean cake. No lingering bean taste at all, just moist, delicious, chocolaty goodness! A tasty finishing touch for this cake is dairy free, gluten free ganache. I used coconut milk instead of heavy cream, but you could also substitute soy milk.
1 19 ounce can garbanzo beans, rinsed and drained
1/2 cup brown sugar
1/2 granulated sugar
4 eggs, beaten
1/4 cup coconut water
1/2 teaspoon gluten free coconut flavoring
2 tablespoons coconut oil
1/4 unsweetened coconut, shredded
1/2 cup cocoa powder
1 teaspoon baking powder
Preheat oven to 350 degrees and coat an 8 inch cake pan with cooking spray.
Using a food processor or blender grind garbanzo beans with coconut water and coconut oil until smooth and creamy. This may take a while and you'll have to scrape down the sides of the bowl several times. It's important that the bean mixture is as smooth as possible. Transfer to a large bowl.
Add beaten eggs, coconut flavoring, brown sugar, and granulated sugar to the bean mixture. Stir until well combined.
In a small bowl mix together shredded coconut, cocoa powder, and baking powder. Add dry ingredients to the bean and egg mixture and gently stir to combine.
Pour into prepared pan and bake for 50 - 60 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes and turn out onto wire rack.
Frost cooled cake with gluten free, dairy free coconut chocolate ganache.
Gluten Free, Dairy Free Ganache with Coconut Milk
3/4 cup coconut milk
2 cups chocolate chips
2 tablespoons corn syrup
In a small sauce pan bring coconut milk and syrup to a simmer. Remove from heat and stir in chocolate chips. Let stand for a few minutes and then mix until smooth. Let ganache cool slightly before using. Pour over cooled cake and use a spatula or knife to spread evenly. Let the ganache set before serving the cake.