Directions
Subtitle: A Delicious Gluten-Free, Oil-Free, and High-Protein Dessert Made with Cassava Flour, Chickpea Flour, and Black-Eyed Peas!
Description: This vegan cake is not only exquisitely moist and fluffy but also packed with nutrients from wholesome plant-based ingredients. The combination of chickpea flour, black-eyed peas, and cassava flour gives it a unique texture and a deliciously rich taste. Topped with a creamy coconut frosting, this dessert will satisfy your sweet tooth while nourishing your body!
Ingredients (Makes 10 Servings):
For the Cake:
* 2 Cups Unsweetened Coconut Milk
* 1 Tablespoon Apple Cider Vinegar or White Vinegar
* 1/2 Cup Sugar or Honey (optional)
* 1 Teaspoon Vanilla Extract
* 1 Cup Water
* 2 Cups Cassava Flour
* 1/2 Cup Chickpea Flour
* 1/4 Cup Black-Eyed Peas, soaked overnight and drained
* 1 Banana, mashed (about 1 cup)
* 1 Teaspoon Baking Soda
* Pinch of Salt
* 1 Teaspoon Ground Fennel Seeds
* 1 Teaspoon Grated Ginger
For the Frosting:
* 1 Can Full-Fat Coconut Milk
* 1/4 Cup Maple Syrup or Brown Rice Syrup
* 1 Teaspoon Vanilla Extract
* 1 Teaspoon Pure Stevia Liquid or Powdered Monk Fruit
* 1/2 Teaspoon Sea Salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or line with parchment paper.
2. In a blender, combine the unsweetened coconut milk, apple cider vinegar or white vinegar, sugar or honey, and vanilla extract. Blend until smooth.
3. Add the water, cassava flour, chickpea flour, black-eyed peas, banana, baking soda, salt, fennel seeds, and ginger to the wet mixture. Mix well.
4. Pour the batter into the prepared loaf pan and spread evenly.
5. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan before transferring to a wire rack.
For the Frosting:
1. In a high-speed blender, combine the full-fat coconut milk, maple syrup, vanilla extract, stevia liquid or powder, and sea salt. Blend until smooth and creamy.
2. Spread the frosting on top of the cooled cake using a spatula or piping bag.
Serve and Enjoy!
Note: You can use a regular blender instead of a high-speed one if you need to process the ingredients longer. Also, feel free to adjust the sweetness levels according to your preference.
Steps
|
1
Done
|
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick cooking spray or line with parchment paper. |
|
2
Done
|
In a blender, combine the unsweetened coconut milk, apple cider vinegar or white vinegar, sugar or honey, and vanilla extract. Blend until smooth. |
|
3
Done
|
Add the water, cassava flour, chickpea flour, black-eyed peas, banana, baking soda, salt, fennel seeds, and ginger to the wet mixture. Mix well. |
|
4
Done
|
Pour the batter into the prepared loaf pan and spread evenly. |
|
5
Done
|
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. |
|
6
Done
|
Allow the cake to cool completely in the pan before transferring to a wire rack. For the Frosting: |
|
7
Done
|
In a high-speed blender, combine the full-fat coconut milk, maple syrup, vanilla extract, stevia liquid or powder, and sea salt. Blend until smooth and creamy. |
|
8
Done
|
Spread the frosting on top of the cooled cake using a spatula or piping bag. Serve and Enjoy! Note: You can use a regular blender instead of a high-speed one if you need to process the ingredients longer. Also, feel free to adjust the sweetness levels according to your preference. |
