Sis' Gluten Free Chocolate Chickpea Cake with Avocado Chocolate Pudding Topping

My dear Sister has been adjusting her menu and recipes to accommodate some of the conditions plaguing many of us as we creep up in age. 
This is one of the recipes she has masterfully honed. This cake is satisfyingly delicious, Heart, Blood Sugar and Blood Pressure friendly.
Instead of flour she uses chickpeas, they add fibre offsetting the sugar. The balance of sugar and stevia give enough sweetness without leaving the aftertaste to much stevia can cause.
The cake and the icing are rich and decadent.
The frosting uses Avocado as the fat as well as fibre and banana for sweetness and fibre.
It has the bonus for me of being Gluten free so I can enjoy desert on her wonderful Pizza Saturdays.
This cake and her wonderful spinach Pizza crust, have no more effect on her husbands after dinner blood sugar readings; than any other well balance diabetic friendly dinner. Cheer Sis and thank you.

GLUTEN-FREE CHICKPEA-CHOCOLATE CAKE
Ingredients:
2/3 cup cocoa
12 pck stevia
1/4 cup oil
1/4 cup unsweetened coconut milk
1 (19 oz/540 mL) can chickpeas, rinsed and drained
4 eggs
3/4 cup (175 mL) brown sugar
1 tsp baking powder

Directions

1. Preheat oven to 350°F (180°C). Grease a round 9-inch cake pan and either line it with parchment paper or dust bottom and sides of pan with sifted gluten-free cocoa powder.

2. In bowl of a food processor, combine cocoa, stevia, coconut milk, oil, chickpeas, eggs and sugar; process until smooth, stopping occasionally to scrape down sides and make sure it is completely mixed.

3. Spread batter in prepared cake pan. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes before transferring to a serving plate.

Frost with Creamy Chocolate Avocado Pudding

Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

  Ready in 1 hour 10 minutes

allrecipe.com.au Gluten-free chickpea chocolate cake

 Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

AllRecipes

(12)

Saved as a favourite by 55 cook(s)

Easy

Ready in 1 hour 10 minutes

Picture by: TammyJ

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

Ingredients

Serves: 12

1½ cups dark chocolate chips

570g chick peas (about 1½ tins, drained)

4 eggs

¾ cup (185g) white sugar

½ teaspoon baking powder

1 tablespoon icing sugar for dusting

Preparation method

Prep: 15 minutes |Cook: 40 minutes | Extra time: 15 minutes, cooling

Preheat the oven to 180 degrees C. Grease and flour a 23 round cake tin.

Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Provided by: Allrecipes

Last updated: 23 Oct 2012

Lemon Coconut Cake

3 eggs
1/2 cup plain yogurt
1can coconut milk
1/2 cup sugar

1 teaspoon almond extract
zest of 1 lemon

1 cup coconut flour
1 cup brown rice flour

1 teaspoon baking powder

1teaspoon xanthan gum

1 cup milk or soy beverage

1/2 teaspoon salt
juice of 1 medium lemon

preheat oven to 350°F

Grease and flour a bunt or cake pan.

Coconut flour, rice flour xanthan gum, lemon zest, pectin, salt and baking; mix ingredients thoroughly.

 In a separate bowl combine the rest of the ingredients and beat them together.

Combine wet and dry ingredients and beat until you have a thick smooth batter.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. Top with lemon glaze recipe below

Lemon glaze

1/4 cup lemon juice

1 1/4 cup icing sugar

4 tablespoons toasted coconut

Blend together and pour over cake and sprinkle with toasted coconut