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Healthy Vegan Chickpea Chocolate Cake with Filling

Name: Healthy Vegan Chickpea Chocolate Cake with Filling
Ingredients: 100 g chickpeas (cooked and peeled); 14 Tbsp. rice milk (approx. 140 ml, at room temperature); 50 g almonds (toasted and ground); 30 g white rice flour; 30 g millet flour; 30 g cacao powder; 60 g coconut sugar; 6 Tbsp. coconut oil; 1 tsp. baking powder; 1 tsp. apple cider vinegar; 100 g coconut cream (the thickened cream from a can of full-fat coconut milk); 80 g dark chocolate; 2-3 Tbsp. agave

BakingVeganVegetarianCakeDessertsPieEasy but impressiveCheap and healthyHealthyHealthy breakfastWeight-LossDairy-freeGluten-freeSuperfoodOvenHalal

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Ingredients

Cake

100 g chickpeas (cooked and peeled)
14 Tbsp. rice milk (approx. 140 ml, at room temperature)
50 g almonds (toasted and ground)
30 g white rice flour
30 g millet flour
30 g cacao powder
60 g coconut sugar
6 Tbsp. coconut oil
1 tsp. baking powder
1 tsp. apple cider vinegar

Filling

100 g coconut cream (the thickened cream from a can of full-fat coconut milk)
80 g dark chocolate
2-3 Tbsp. agave

Preparation

Preheat oven to 180° C. Line three bases of 10 or 11 cm cake tins with baking paper.
In a large bowl, mix together all the dry ingredients.
Place chickpeas, rice milk, and 1 teaspoon of apple cider vinegar in a blender and mix shortly until you get a smooth texture.
Now add the chickpea mixture to the bowl with dry ingredients and mix it with a hand mixer until combined. Add 6 tablespoons of coconut oil and mix well.
Divide batter between 3 cake tins and bake for approx. 30 min. Remove from the oven and let it cool down. Spread the filling in between layers and all over the cake.
Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit. Add coconut cream, me

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