Vegan Chocolate & Chickpea Cake

Vegan Chocolate Cake, we hear you say? Yes peas!😋
Yesterday was National Chocolate Cake Day🧁 and we didn't hold back! We celebrated with this Vegan Chocolate & Chickpea Cake, topped with our best -selling Chocolate and Salted Caramel Peas for an added salty and sweet crunch! 🍫
Ingredients
- 1 tbsp Apple cider vinegar (Sounds weird right? This makes the cake fluffy in the absence of eggs)
- 300ml Almond milk (You can use any plant-based milk)
- 1 tsp Vanilla extract
- 150g Vegan butter, softened (We used Naturli)
- 200g Self-raising flour (We used Dove's Farm)
- 100g Chickpea flour
- 200g Golden caster sugar
- 1 tsp Bicarbonate of soda
- 4 tbsp Cocoa powder
For the frosting:
- 200g Vegan chocolate
- 4 tbsp Cocoa powder (or Vegan hot chocolate powder)
- 200g Vegan butter, softened (we used Naturli)
- 420g Icing Sugar
- 1/2 tsp Vanilla extract
- 1 tbsp Almond Milk (Add as needed)
- 2 packs BRAVE Chocolate & Salted Caramel Roasted Peas
Method
- Grease and line your baking tins (2x 20cm cake tins). Use some of your vegan butter and line with greaseproof paper, or sprinkle generously with flour to save paper 🌍
- Pre-heat your oven to 170C Fan, 190C
- In a large bowl, cream together your butter and sugar until the sugar is dissolved
- Add your cocoa powder, chickpea flour, self-raising flour and bicarbonate of soda and combine well
- In another bowl, mix your almond milk with your apple cider vinegar and vanilla extract
- Slowly add the milk into the butter and flour mixture
- Half the mixture and put into each of your tins. Make sure you even off the surface of the cakes using a spatula
- Bake in the oven for 25-30 minutes on the middle shelf
- When ready, leave the cakes to cool in the tins for 5 minutes, then remove from the tins to cool on a wire rack. Make sure the cake is completely cool before you ice it!
- While the cake is cooling, make the frosting! In a bowl cream together the butter, cocoa powder and icing sugar until you get a sandy mixture. Slowly add in the almond milk and vanilla extract
- Place the vegan chocolate in a heatproof bowl over a pan of simmering water (a bain marie) and slowly melt the chocolate. Set aside and leave to cool for 5 minutes. When cool, add half the melted chocolate to your icing sugar mixture and whisk until light and fluffy
- To ice: Place 1/2 the frosting on top of one cake, spread evenly then sandwich with the other cake. Spread the remaining frosting over the top of your cake and spread evenly
- Top with some delicious BRAVE Chocolate & Salted Caramel Roasted Peas for added CRUNCH, and drizzle over the remaining melted chocolate for the most indulgent Vegan Chocolate Cake you ever did see! 🍫
Make sure you tag us in any of your BRAVE culinary creations. We love seeing how creative you can get with you snacks 🤩