I am experimenting a lot with using veggies in my baking lately.
When I was a the launch party of 15 gram a last November there were these excellent avocado brownies. Just delicious and you really didn’t taste the avocado in it. Just great, still need to try using avocado in my baking.
As you know I try to feed my kids as much veggies as possible but with my youngest cookie monster this isn’t always easy. She is in a phase right now where she sticks to cucumber, carrots and salad. As for soups only tomato soup. Very limited choices as you can see.
So I am becoming an expert in hiding veggies. Zucchini cupcakes and sweet potato brownies, pumpkin waffles and all kinds of soup turned red for the little lady.
This chocolate brownie cake fits perfectly in the series. It has one secret ingredient: chickpeas.
I can hear your thinking yuk, but now believe me, try this cake and you will see. Y U M M I E. The secret lies in blending the mixture long enough so it becomes really smooth.
I serve it with some ice cream or whipped coconut cream and berries. This is a very heave cake, really brownie like so take it easy on the serving size.
You can use another cake tin, a turban, and a tablespoon extra baking powder and beat your egg whites to get a fluffier and slightly lighter result.
This cake is naturally gluten and lactose free. Great plus no?
- 1 can chickpeas - drained
- 200 gr dark chocolate
- 80 ml maple syrup
- 6 tbsp coconut milk
- 1 tbsp cocoa powder
- 1,5 tbsp (gf) baking powder
- 2 large eggs or 3 small eggs
- Preheat the oven to 180°C.
- Blend the chickpeas, coconut milk, maple syrup, eggs, cocoa and baking powder until you get a very smooth result. (5 min)
- Melt the chocolate 'au bain marie' and add this to the mixture.
- Pour the blend in a greased baking tin (18 cm) and bake for 35 minutes at 180°C.
- Au bain Marie is a French term for a warm water bath where you put a pot with water on your stove and you put another pot on top of that one to for example melt chocolate or beat egg whites with indirect heat. I prefer this technique for melting chocolate because the chocolate can't burn and melts evenly.