I sometimes (read: often) make cakes, and then impose them on people. I mean, if you like cake, I guess it isn't a terrible imposition. But, sometimes, I can just be a bit cake bossy.
I like the ring of it.
Anyway, when I made this cake for a friend's birthday, I wasn't sure exactly when or where I would give it to him. He didn't ask for a cake. He didn't plan for a cake. But it's a birthday! And for birthdays - we need cake.
We have a shared love for Asian flavours, so after some brainstorming, the chocolate adzuki bean cake was born! It was destined to be slathered in matcha green tea frosting.
(VEGAN) Chocolate Adzuki Bean Cake - What you need:
- 3 cups of all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cooked adzuki beans (from a can or scratch)
- 1 cup vegetable oil
- 1/2 cup apple sauce
- 1 pack agar agar (2 grams)
- 1 3/4 cups sugar
- 1 cup of hot brewed coffee (or hot water if you're not a coffee fan)
- 100 grams dark chocolate, chopped into small pieces
- 1 tablespoon apple cider vinegar
Chocolate Adzuki Bean Cake - What you do:
Preheat the oven to 160 celsius. Prepare two cake pans by greasing them with margarine or butter, and applying a light flour coating.
In a large bowl, stir together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
In a food processor, blend together the adzuki beans and oil until completely smooth. If you need to scrape down the sides to get all the beans in - do it! You want a lump-free product after this.
Add the chopped chocolate into a bowl, and then cover it with the cup of hot coffee. Allow the mixture to melt together. Set it aside and prepare the wet batter.
Scrape the bean mixture into a large bowl. Beat in the apple sauce and agar agar powder. Beat in the sugar.
Stir the chocolate and coffee mixture so the chocolate is melted and distributed completely. Add the chocolate/coffee mix, plus the vinegar, to the wet mixture. Beat all of the wet ingredients so that the batter is smooth and creamy.
Next, add the flour mixture into the wet mixture in three additions, stirring well after each one.
Spoon the cake batter into the prepared cake pans... make sure that there is an even amount of batter in each pan.
In the 160C oven, pop the cakes into the oven. Bake for 22-25 minutes, or until an inserted toothpick comes out clean.
After the cakes are finished, allow them to cool for 5 minutes, and then run a knife along the edge of the cake to loosen it from the pan. Turn them over onto a cooling rack and cool completely.
Matcha green tea frosting - What you need:
- 125 grams of cream cheese, softened
- 125 grams of butter, softened
- 4 cups of confectioner's sugar
- 2-3 tablespoons matcha green tea powder
Matcha green tea frosting - What you do:
In a large bowl, beat together the cream cheese and butter until light in colour.
Add, one cup at a time, the confectioner's sugar. Beat well after each addition.
Beat in the matcha green tea powder.
To help with the frosting process, first make a crumb layer. This is a thin layer of frosting around the cake that serves as the base for the final layer. After making this thin layer, refrigerate the cake for around 15 minutes. Then frost the rest of the cake with an even layer of frosting.
In the end, we just ended up having a cake moment before going out for celebrations. Perfect!
The cake sliced so nicely. The adzuki beans stood out in the taste and texture of the cake. They were subtle, but added a really interesting flavour to the chocolate base. The cream cheese frosting IS SO GOOD. I have a small bowl left over in my fridge, and I'm over excited. Together the cake flavours suited each other perfectly!
The cake was delicious and the birthday boy was happy!