These little chocolate olive oil cakes with chocolate glaze from Chickpea Flour Does It All is another winner. In the interest of full disclosure, I did bake this recipe as a single cake. Who has a mini Bundt cake pan? Well… me, actually, but I don’t know many other people who do. Baked as cakelettes or in standard 9-inch cake, Lindsey’s chocolate olive oil cake conclusively demonstrates that chickpea flour can transform into a delicate cake, full of light chocolate and toasty nut flavor against the floral background of the olive oil you choose….
Chickpea Flour Does it All
Dolly & Oatmeal is a gorgeous blog run by Lindsey S. Love, so despite the slightly niche concept of a cookbook devoted to chickpea flour, I pre-ordered her cookbook Chickpea Flour Does It All. It’s organized seasonally, which is something that drives me a little crazy, because it makes it more difficult to flip a book open and quickly locate that dessert or soup or salad you know is in there. But, I appreciate cookbook authors trying to simplify seasonal meal planning for home cooks. Torn pieces of junk mail help me flip quickly to the recipes I like/want to try and I’ve been happily wowed with almost every recipe I’ve tried so far, including these almond butter brownies.
It’s worth stating up front that this little square of 8-by-8-inch brownies will set you back a few more pennies than your average brownies recipe. With the expensive ingredients, you’re looking at $5 for 1 cup almond butter, $3 for 1 cup coconut sugar, $4+ for 6 ounces bittersweet chocolate. Don’t fool yourself into thinking these are necessarily healthy either, they’re fat and sugar held together with a minimal amount of chickpea flour, just like your favorite flourless chocolate cake or fudgy brownie. Not that that’s a bad thing, but this “don’t use sugar, use honey/agave/dates instead” craze is making me insane. All of these sugar sources, are, surprise…full of sugar. It’s really a question of moderation in all things and which sugar will work best for your application. …