Chick-Late Brownie Cake

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Have Cake Will Travel


An absolute fave, and I've also mastered a nut-free version (with Mochiko flour, keeping it gluten free), too. :)
windycityvegan | wcv   •  16 May   •  Report
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Non-stick cooking spray

9 ounces (255 g) baking chocolate chips

3 tablespoons (42 g) solid coconut oil

1/3 cup (64 g) raw sugar

1/3 cup (64 g) Sucanat

Pinch fine sea salt

2 teaspoons pure vanilla extract

1 cup (84 g) raw pecans, divided

1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

1 cup (125 g) all-purpose flour (can be replaced with 1 cup [160 g] Mochiko flour, combined with 1 teaspoon baking powder instead of only 1/2 teaspoon)

1/2 teaspoon baking powder

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