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Mind Body Eating Coach in Training

La Fare

Pierrerue, France

  • Foodie in Provence

Chickpea Kouglof


Gugelhupf or, as they say in France, kouglof, is traditionally a yeast based cake (often with raisins), baked in a typical circular mold. It is one of my most beloved cakes as it can me baked in a hundred different ways and with almost anything you already have at home (chickpea can anyone?). This one is a delicious, chocolatey version, inspired by a Slovak book and baked, really, out of necessity, during the covid19 quarantine. As it was very difficult to get into the shops to buy butter or oil, I had to find a way how to bake a cake without them. Kouglof is very popular in Central Europe, where I come from.


Chickpea Kouglof



Ingredients:


4 eggs

1 can of chickpeas (around 200 grams/1 cup), strained. If desired, use the liquid for these Aquafaba chocolate muffins

2/3 cup 100 percent orange juice

1/2 cup coconut sugar

5 tbsp cocoa powder

2 tsp of gluten free baking powder


Directions:


1. Mix eggs with coconut sugar.

2. Blend chickpeas with orange juice.

3. Mix cocoa powder with baking powder.

4. After all the ingredients are mixed, pour the dough into a Bundt cake or Kouglof mold.

5. Bake at 180 C/350 F for around 50 minutes (remember, every oven is different, so make sure to check every 20 minutes)

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