Simple Chocolate Cake with Chickpea Flour
- 1/2 cup chickpea flour
- 1 cup flour, all-purpose
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt, kosher
- 1 cup milk
- 1 tsp instant espresso powder
- 1 1/4 cups sugar, brown
- 2 large eggs
- 2/3 cup canola oil
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsps cocoa powder
- 1/2 tsp instant espresso powder
- 3-5 tbsps milk
- Preheat the oven to 350°F. Grease a 9x5 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.
- Find chickpea flour near the specialty flours in your grocery store or at an Indian market (labeled "besan" at Indian markets).
- 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.