Difficulty of recipe preparation: Intermediate
Preparation time: 20 mins
Cooking time: 45 mins
- Coffee Cake Layer
- 400g can chickpeas, liquid retained and chilled
- 3 tbsp. natural nut butter or tahini
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp instant coffee granules
- Meringue and Chickpea Marshmallow-‘Cream’ Frosting
- Retained chickpea liquid, chilled
- ½ cup caster sugar
- Chocolate Truffle Layer (per serve)
- 2 tbsp. red lentil flour
- 2 tbsp. cacao powder
- ½ tsp vanilla extract
- 2 tsp virgin olive oil
- Cream Layer (per serve)
- Mocha ‘Butter’ Layer
- 400g can butterbeans, drained
- 3 tbsp. pure maple syrup
- 3 tbsp. unprocessed rapadura sugar
- 1 ½ – 2 tbsp. instant coffee granules (to taste)
- 1 tbsp. cacao powder
- 1 tsp raw red lentils
- 1 tbsp. pure honey
Large baking tray
Egg rings x 2
Piping bag or spoon
- Preheat oven to 180°C and line a baking tray
Place first 6 ingredients in a food processor and pulse until smooth. Ensure you retain chickpea liquid and place in the freezer to chill.Place egg ring on the baking paper and fill with mixture, smoothing the top. Fill one egg ring for each dessert you wish to make.
Bake for 15 minutes. Let cool on tray a few minutes before transferring to a wire rack to cool completely.
Reduce oven temperature to 130°C, leaving oven door open for 30 seconds to cool down.
- Remove chickpea liquid from the freezer and beat to a soft peak. Add caster sugar slowly and continue beating to stiff peaks. Pipe or spoon meringue mixture into 20c-sized pieces, onto a lined baking tray (3 per dessert) and refrigerate remaining mixture. Bake meringues for 30 minutes, until base is starting to brown and top is firm to touch. Turn oven off, open door slightly and let meringues rest in there until required.
- Add Mocha Butter ingredients to a food processor and pulse until smooth. Add 2-3 tablespoons of mixture into an egg ring on baking paper, smoothing the top with a spatula. Place in the freezer while completing next steps.
- In a small bowl, combine truffle ingredients and mix well. Place an egg ring over baking paper and press half the mixture into the base, pressing down until smooth and even. Remove egg ring and do the same again with remaining mixture. Leave both on baking paper until required.
- Increase oven temperature to 200°C. Line a baking tray with baking paper, sprinkle lentils over paper and drizzle honey over the top. Bake for approx. 5 minutes, until honey is bubbling and darkening in colour. Remove and let cool.
- Assemble dessert: Cut chickpea cake in half horizontally with a sharp knife. Place bottom half onto a fresh sheet of baking paper. Add one of the chocolate truffle discs on top. Place clean egg ring over truffle and raise half way. Spoon in coconut cream, smooth top and carefully remove egg ring upwards. Remove mocha butter layer from the freezer with egg ring attached. Place on top of cream layer and carefully remove egg ring, leaving mocha butter layer in place. Add remaining truffle layer on top and then add other half of chickpea cake.
- Remove marshmallow ‘cream’ mixture from the fridge. If it has flattened it can be whipped again. Spread over the top and sides of the assembled cake. Add three meringue’s to the top and garnish with honey lentil toffee.
- Carefully transfer dessert from baking paper to serving plate or board. Serve with extra marshmallow cream.
This recipe creates up to two small cakes. It is preferred to use full cans of pulses due to easier processing. This may leave some leftover mixture. If you have leftover mixture here are some ideas:
Chickpea cake mixture: Add chocolate chips and make cookies, baking for 10-15 minutes.
Meringue/Marshmallow mixture: Make extra meringues to enjoy separately, enjoy alone as a light dessert or whipped cream alternative or freeze for a dairy free semi-freddo ice cream. Raw mixture will begin to flatten after a few hours.
Mocha Butter: Roll into balls and cover with coconut. Store in the fridge.