Black-eyed bean coffee cake

Ingredients for 1 servings:

• 500 g beans, (black-eyed) ground
• 50 g coffee beans, with grind
• 3 grains of allspice, grind
• 3 cardamom pods, grind
• 1 pinch of salt
• 1 tbsp cocoa powder
• 1 bag of baking powder, for 500 g flour
• 200 g desiccated coconut
• 250 ml maple syrup, possibly more
• 700 g mineral water, (to) carbonated

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

gluten-free, vegan

Grind the black-eyed peas, coffee beans, pigment grains, and cardamom pods together. Finely blend the desiccated coconut until the fat is visible. Combine all dry ingredients, including the desiccated coconut, in a mixing bowl, switch on the whisk, and mix until combined. Then slowly add the maple syrup and water. It should drip from the whisk like a soft sponge cake batter. Mix on high for a good 2 minutes, sweetening if desired. Pour into a 30 cm loaf pan lined with baking paper, shake until smooth, and place in a cold oven at 150°C for about 85-90 minutes. Use a needle test to check the consistency. Allow to cool completely before slicing; 12 hours is ideal. Note: The desiccated coconut must be blended until the fat begins to release; otherwise, the cake will be too light or crumbly. My own recipe.