I love chocolate, and I love rice cake. Normally these two feel like things you should avoid on a diet. But honestly, why not? Let’s make a healthier version so you can enjoy them even on a cut and still handle your cravings. I am not a great baker, but I swear this baked rice cake recipe is actually really good! 😋
No sugar CCC (Coconut Choc Chickpea) Rice cake
Difficulty: mediumServings
10
servingsPrep time
20
minutesCooking time
50
minutesCalories
156
kcalProtein
5
gCarbs
28
gFat
3
gIngredients
Chickpeas
• 1 can chickpeas
• 10g steviaDry mixture
• 200g dry rice flour (green pack)
• 40g stevia
• 50g cocoa powder
• 50g coconut flakes
• 3g baking powderWet mixture
• 200g water
• 200g milkOptional (Topping)
• 20g coconut flakes
Directions
- Prepare the sweet roasted chickpeas
- Rinse and drain the chickpeas.
- Add them to a frying pan with 10g of stevia.
- Roast on low heat for about 5 minutes, until slightly cooked and lightly sweetened.
- Let them cool.
- Make the batter
- In a large bowl, combine all dry ingredients: rice flour, stevia, cocoa powder, and baking powder.
- Add the water and milk. Mix well until smooth.
- Add the roasted chickpeas and 50g of coconut flakes. Mix to combine.
- Prepare the pan
- Lightly oil a loaf pan (I used a pound-cake tin).
- Line it with baking paper — this part is essential!
- Sprinkle 20g of coconut flakes on top as a topping (optional).
- Bake
- Preheat the oven.
- Bake at 180°C for 50 minutes.
- Cool & store
- Remove the loaf from the pan immediately.
- Cool on a wire rack for 30 minutes to 1 hour.
- Slice the rice cake loaf – even if the inside looks slightly sticky or under-baked, it will firm up as it cools.
- Once fully cooled, store it in an airtight container in the fridge.
Recipe Video
Notes
- Depending on your pan shape, the baking time may vary.
- I used Erawan Glutinous Rice Flour (green)!
- You can keep it in the fridge up to 10 days! Warm a slice in the microwave for 20 seconds before eating to make it soft, warm, and chewy again.