This cake is to die for, especially if you enjoy chocolate and sweetened whipped cream. But you ask, “Pea flour recipes, now?” Yes. Peas are part of the legume family, and when ground into a flour may be used in larger quantities than other bean flours, as they are not as strong as other bean flours, and the pea flavor is more easily hidden. Green pea flour is wonderful to bake with, as it is very high in protein, 4 grams of protein in every 1 1/2 tablespoons. No need to run out and purchase green pea flour. If you own a coffee grinder, just purchase a bag of green split peas at your local grocer and grind them up into a fine powder. If it appears to be gritty, don’t worry. They will break down in the cooking process.
Though I used superfine rice flours and sorghum flour for this cake, you may use your favorite gluten free all-purpose flour. Just be careful to use one without any gums included or minus them from this recipe. I’ve used extra gums in this recipe to increase the moisture. Now that you have the basic recipe, you may create your own pea flour recipes. Be creative and have fun. Green cake, just in time for St. Patrick’s Day!
A gluten free cake using dried ground green peas. Perfect for St. Patrick's Day! - or when you desire a healthier choice of flour.
- 1 cup green pea flour (Bob's Red Mill or dried split peas, ground in coffee grinder)
- 3/4 cup superfine white rice flour
- 1/8 cup superfine brown rice flour
- 1/8 cup sorghum flour
- 1 1/3 teaspoons baking soda
- 1 1/3 teaspoons gluten-free baking powder
- 1/2 teaspoon xanthan gum
- 1.1/2 teaspoons guar gum
- 1/2 teaspoon salt
- 1/3 cup oil (extra virgin olive oil, grape seed, vegetable, canola, etc.)
- 1 1/8 cups sugar or evaporated cane juice
- 1 1/2 cups milk (cow's, almond, any high protein milk), room temperature or 80°F
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups semi-sweet, bittersweet, or dark chocolate chips
- 7/8 cup heavy whipping cream
- 2 teaspoons vanilla
- 1/2 recipe of Homemade Whipped Cream or cool whipped (It's gluten free.)
- Heat oven to 350°F.
- Generously oil and dust a 9x13" cake pan with gluten free flour.
- In a medium size bowl add flour, baking soda, baking powder, xanthan gum and guar gum.
- In the bowl of your mixer cream together sugar, eggs and vanilla on low speed until just blended.
- Add milk, flour and salt, alternately, while beating on medium speed just until smooth. Scrape sides as needed.
- Pour batter into baking pan.
- Bake for about 35-40 minutes and a toothpick inserted into the center comes out perfectly clean.
- Remove from oven and allow to cool completely in baking dish.
- Once cool, pour Gluten Free Chocolate Ganache on top and spread out evenly and place the cake in the refrigerator.
- While the cake and ganache are cooling in the refrigerator, make the sweetened whipped cream (beat until stiff peaks form); spread on top of the ganache; and chill again until ready to serve. Add chocolate shavings to each cut piece, if desired. Serve cold.