Tofu and Chickpea Flourless Pound Cake
Flourless Tofu & Chickpea Pound Cake: A Healthy & Delicious Treat
I’m exploring baking recipes that don’t require flour, and this time I’ve created a delightful pound cake using ingredients readily available at home: tofu and canned chickpeas. It’s as pleasing to the eye as it is to the palate! This cake offers a wonderful texture with the subtle creaminess of tofu and the nutty flavor of chickpeas, enhanced by oats and cacao nibs for a satisfying chew and rich taste. Enjoy a guilt-free, wholesome dessert that’s perfect for your baking adventures.
Ingredients- 1 block (280g) firm tofu
- 1 can (240g) chickpeas, drained and rinsed
- 60g neutral oil (like canola or grapeseed oil)
- 2 large eggs, room temperature
- 200g buttermilk (or 180g milk + 20g lemon juice/vinegar, let sit for 10 mins)
- 80g sugar (adjust to your preference)
- 120g oat flour (you can grind rolled oats)
- 6g ground cinnamon (approx. 1.5 tsp)
- 6g baking powder (approx. 1.5 tsp)
- 3g baking soda (approx. 0.75 tsp)
- 3g salt (approx. 0.5 tsp)
- 50g rolled oats
- 25g cacao nibs (or chocolate chips)
Cooking Instructions
Step 1
First, drain the canned chickpeas and give them a quick rinse. For the tofu, drain it well and gently pat it dry with paper towels. Cut the tofu into manageable pieces. Briefly blanch both the tofu and chickpeas in boiling water for about 1 minute; this helps remove any unwanted flavors and softens them. After blanching, drain them thoroughly using a sieve.
Step 2
Place the drained tofu and chickpeas into a food processor or blender. Process until you achieve a very smooth purée. Ensure there are no large lumps for the best cake texture.
Step 3
Add the oat flour, salt, ground cinnamon, baking powder, and baking soda to the puréed tofu and chickpea mixture. Mix everything together with a spatula or whisk until well combined. Make sure there are no dry pockets of flour.
Step 4
In a separate bowl, lightly whisk the 2 room-temperature eggs. Pour in the 60g of neutral oil and whisk together until the mixture is smooth and well emulsified.
Step 5
In another bowl, combine the 200g of buttermilk and 80g of sugar. Stir until the sugar is mostly dissolved. If you don’t have buttermilk, you can create a substitute by mixing 180g of milk with 20g of lemon juice or white vinegar and letting it sit for about 10 minutes until it thickens slightly.
Step 6
Pour the wet ingredients (egg and oil mixture from step 3, and buttermilk and sugar mixture from step 4) into the dry ingredients from step 2. Gently fold everything together with a spatula until just combined. Avoid overmixing, as this can make the cake tough.
Step 7
Now, stir in the 50g of rolled oats and 25g of cacao nibs. These add a pleasant chewiness and texture. If you prefer a smoother cake, you can omit these. Mix them gently into the batter until evenly distributed.
Step 8
Prepare your pound cake pan by lining it with parchment paper or greasing it thoroughly to prevent sticking. Carefully pour the batter into the prepared pan and spread it evenly to create a flat surface.
Step 9
For a decorative touch, you can sprinkle a tablespoon or two of extra rolled oats and a few cacao nibs on top. Bake in a preheated oven at 180°C (350°F) for about 50 minutes to 1 hour. To check for doneness, insert a skewer into the center; it should come out clean. Baking time may vary depending on your oven.
Step 10
Once removed from the oven, let the pound cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before slicing and serving. Enjoy your healthy, homemade pound cake!
