February 26, 2015

Gluten Free Chickpea flour Banana Chocolate Cake | Quick and Easy Butter less Besan Flour Chocolate Cake | Low Calorie Banana Chocolate Cake With Garbanzo Flour


First time used chick pea flour in baking...I was so curious to taste the cake while preparing the batter itself.The recipe is simple same like my other recipes,it is butter less..I used olive oil,but you can use coconut oil or softened butter too.While taking pictures,canon battery was down..So,missed the pictures to take inside texture..
Though I got a perfect texture,honestly speaking I did n`t liked the smell of the cake..I think it`s better to dry roast the flour before adding in the batter..Except the flour smell,the cake is soft in texture and fluffy too.If you love experiments then try this cake or instead of white flour better to use besan flour like this in cakes..Next time try it and enjoy the new taste.



CATEGORY- CAKES/CHOCOLATE/DESSERT
PREPARATION TIME- 15 MINUTES
BAKING TIME- 30 MINUTES

WHAT YOU NEED

2 big eggs
¾ cup sugar (raw sugar works well)
½ cup olive oil
2 very ripe bananas, mashed
1+1/2 cups besan flour(chickpea flour)
¼ cup cocoa powder
1 tsp baking powder

2 tbsp soy yogurt / silken tofu + 1 tsp lemon juice)
HOW TO BAKE
Preheat oven to 175°C/350°F.
Mash bananas in a mixing bowl.whisk eggs and add in  sugar, coconut oil,yogurt + lemon juice mixture and mix well.
You can use an electric mixer but I just whisked it vigorously until completely combined.
Sift flour, cocoa powder,chickpea flour and baking powder into the batter and stir until completely mixed.

Fill batter in greased cake tin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.




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