WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, November 7, 2014

Roasted Chickpea "pie" Cake: gluten free, corn free, soy free, nut free, dairy free.

After I posted yesterday using the cake picture but not the recipe quite a few asked for the cake recipe, so wanted to make sure to get it posted. I wanted to make a chickpea "pie" cake. Basically the filling of pecan pie in between the cake layers. I used a cake recipe I had used before, made the filling and then a caramel glaze. Any cake recipe would work fine for this, nothing special about the cake, just a simple yellow cake, so if you have a go-to recipe already use it. The filling is "new" and out of everything probably the one area you may run into issues. It was almost a custard like texture after I got it done. If it is too thick add a bit more coconut milk before it cools. If it seems thin, odds are when it cools it will be thick enough to use between the layers.



Filling

1/2 cup firmly packed dark brown sugar
3/4 cup Lyle's Golden Syrup(or homemade)
1/4 cup potato starch
4 egg yolks
1 1/2 cups full fat coconut milk(or mix 1/2 cup coconut yogurt with 1 cup water)
1/8 tsp salt
3 TBSP palm shortening
1 teaspoon vanilla extract (homemade)

Whisk together the first 6 ingredients in a saucepan until smooth. Bring to a boil over medium heat,stir the whole time start to finish, and boil for 1 minute, or until thickened. Remove from heat; whisk in palm shortening and vanilla. Place a sheet of parchment paper directly on surface of mixture to prevent a film from forming, and cool until room temperature before using on cake.



Cake: (you could use any favorite yellow cake recipe)

3/4 cup coconut oil, room temperature(Tropical Traditions)
2½ cups all purpose gluten free Flour
2 teaspoons baking powder(homemade)
1/2 teaspoon baking soda
1 teaspoon psyllium husk powder(or guar gum)
1/2 teaspoon pink himalayan salt
3/4 cup water or milk
1/2 cup granulated sugar(C&H organic sugar)
2 large eggs
1 teaspoon homemade vanilla extract
3/4 cup homemade plain coconut yogurt
1 1/2 cup roasted chickpeas
Preheat oven 350

First, grease and flour your pans. (I used 2 but you could go for 3 layers). Split your roasted chickpeas between the 2 pans. Cover the bottom of the pan with roasted chickpeas.

You know the drill, mix wet ingredients then add the dry in.. This batter is thicker then many and you will likely need to spread it vs pour into the prepared cake pans. Bake for 20-25 minutes or until a toothpick or knife comes out clean. Allow to cool for about 5 minutes and then turn out on to finish cooling before filling between the layers and icing.


Caramel Icing:

Caramel Frosting:
1/2 cup organic sugar
3 tablespoons Lyle golden syrup(or homemade)
2 tablespoons full fat coconut milk(I used just the cream that was on top)
1/4 cup palm shortening
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups powdered sugar(corn free/homemade)
3 tablespoons rice milk

Combine the sugar and Lyle syrup in a saucepan on the stove. Cook over medium high heat until caramel colored(doesn't take long I pulled mine the second I smelled it changing and the color had just changed a tiny bit). Add the coconut cream and 1/4 cup of palm shortening. Add the salt and vanilla. Cool to room temperature.

With A mixer, mix the caramel and add 1 cup of powdered sugar and milk and beat well. Add more milk or powdered sugar until desired consistency is reached. The goal is a thick glaze and not a frosting. Pour the whole thing dead center on top of cake.. you can gently push toward the edges to get it drizzle down the sides.

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