Eggless gluten free Chocolate cake with Raspberry sauce
An eggless gluten free chocolate cake with raspberry sauce which is a delicious healthy-ish dessert. It is rich and fudgy and wins over hearts making it great for Valentine’s day! One of my favorite desserts is a flourless chocolate cake with raspberry because i love the moist fudgy texture and combination of flavors. I made this eggless version to give the same texture and with a protein source- chickpea flour (besan). The cake is very simple to make with easily available ingredients and it just pairs perfectly with raspberries. This cake is such a romantic mood by itself which is why i had to share it before Valentine’s Day! Oh also- this cake can be made Vegan- i have all the substitutions in my notes at the end of the recipe.
Happy Baking!
Servings: 5-6 servings
Prep Time: 25 mins
Cooking Time: 40-50 mins
Chilling time: 2 hours
Total Time: 3-4 hours
Ingredients:
Cake:
6 tbsp butter
4 oz chocolate
2/3 cup- 142g granulated sugar
1/2 cup- 125g milk
2/3 cup less 1.5 tbsp- 65g chickpea flour (besan)
1/2 cup-32 g cocoa powder
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp coffee - Optional
Confectioners sugar to dust
Raspberry sauce:
I cup raspberries about 144 g
2 -3 tbsp granulated sugar (based on taste)
1-2 tsp lemon juice
2 tbsp water
Directions:
Preheat oven to 325F. Prepare a cake tin by greasing it and lining the base with parchment.
In a bowl mix the chickpea flour with milk and whisk till it is a smooth mixture with no lumps. You can even mix it together in a blender if you want.
Add the cocoa powder, baking powder and salt and whisk it all together.
Melt the butter and chocolate together.
Add coffee and whisk together. Optional, but it helps to bring out the chocolate flavor.
Add the sugar and whisk together till it is all well combined.
Add the chickpea mixture to the butter mixture. GENTLY fold it. Do not over mix. Fold till just combined. The cake will fall if you over mix it.
Add vanilla before it comes together and fold it in.
Pour in a the cake tin.
Bake at 325F for 40-50 mins till it is baked through.
While baking prepare the raspberry sauce- In a pan on low-medium heat add the raspberries, sugar & lemon juice. Cook for 5-7 minutes. Once it started breaking down add water and keep mixing together. Once it comes to a boil and has slightly thickened, turn off the flame and strain it through the sieve. Let the sauce chill for 1 hour and use.
Run a knife through the edges when out. Let it cool and then chill in the fridge for 1-2 hours.
Dust with powdered sugar and top with fresh raspberries, raspberry sauce and whipped cream.
Serve with ice cream.
Notes/Tips:
Make sure you do not over mix as the cake will deflate.
Do not open the oven door while the cake is baking mid way as the cake can collapse. Check when you see the light shiny crust forming after 30-35 mins.
Do not replace the chickpea flour as that helps provide structure to the cake.
Stays well in the fridge for 3-4 days in an airtight container.
Vegan- Use any milk- almond/soy etc, vegan butter- not nut butters.
