I love making cakes that are part of that category of “everyday cakes”, the easy kind of cake that’s not overly indulgent but answers a call for something sweet next to a cup of coffee or tea. This simple chocolate cake is exactly that. It’s a moist cake with rich chocolate flavor, but sneakily carries a boost of protein-rich chickpea flour. The quick mocha icing sets this cake firmly in the treat category without going over the top.
I found that not only did the addition of chickpea flour bump up the protein, but it also gave this cake a moist crumb and tender texture. I found a tip from Sarah at The Vanilla Bean Blog to toast the chickpea flour and it was totally the right thing to do. The toasted flour is more mellow than raw and I thought it smelled like popcorn. Admittedly, the flavor of the chickpea flour on its own was not my favorite, after toasting it and folding it into the cocoa batter, it mellows into the cake and becomes totally undetectable.
This recipe was developed in partnership with The International Year of Pulses. Pulses are beans, dry peas, chickpeas, and lentils that have great nutritional and environmental benefits, they are versatile, easy to grow, and affordable. Since 2016 is the year of pulses, I’ve taken the pledge and committed to eating pulses once a week for 10 weeks, if you’re interested you can join too over at PulsePledge.com
- ½ cup chickpea flour
- 1 cup all-purpose flour
- ½ cup cocoa
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 teaspoon instant espresso powder
- 1 ¼ cups brown sugar
- 2 large eggs
- ⅔ cup canola oil
- 2 teaspoons vanilla
- Mocha Icing:
- 1 cup confectioners sugar
- 2 tablespoons cocoa powder
- ½ teaspoon instant espresso powder
- 3-5 tablespoons milk
- Preheat the oven to 350°F. Grease a 9×5 loaf pan, or other equivalent pan, well with butter or baking spray.
- Toast the chickpea flour in a skillet for 2-3 minutes, stirring constantly, until the chickpea flour darkens by a shade or two and begins to smell toasty (to me it smells like popcorn when it’s ready). Scrape into a wide bowl and allow to cool before proceeding.
- In a mixing bowl, whisk the flour, chickpea flour, cocoa, baking powder, and salt together. In another bowl, whisk the milk, espresso, sugar, eggs, canola oil, and vanilla together to combine. Pour the milk mixture into the flour mixture and whisk until just combined. Spread into the baking pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Mocha Icing:
- Sift the confectioners sugar, cocoa, and espresso powder into a bowl. Whisk in the milk a few tablespoons at a time until you reach a consistency you like.
well, flour isn’t meant to be eaten alone anyways (thank goodness!). chocolate just solves everything (plus, i love how dark and rich that mocha icing looks!).
Can I use regular four? This looks delicious, but “unbleached” is about as adventurous as I get! (=
Regular flour will totally work!
Thanks, Cindy.
HOLY CRAP this is ridiculously beautiful and I want a piece right now. I’m totally baking this. Also thinking of whipping out the ingredients for your pumpkin cake from last year… you make me want to bake all the cakes!!
Yes! That is seriously the best compliment, Erica. Thank you!
Your photography and recipies are always so amazing! keep it up!
Hello
Can I replace all the flour with chick pie flour ?
I look for recepies just with chick pie flour! The tip with roasting is excellent !
Cheers
Roland
I have not tried it with all chickpea flour, so I’m not sure. Let me know if you do try it!