Cookies & Cream Icebox Cake from “Chickpea Flour Does It All”

April 7, 2016

Cookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipe

Today is the day. We pick up our moving truck this afternoon to load her up and drive down to stay the night at our cousins’ in the springs! Tomorrow we embark on the twelve hour drive straight to Phoenix to hang with our parents all weekend before driving the last stretch to Orange County on Monday, and I am oozing with excitement. I have barely been able to sleep this week, everything is just so amazing around me. All of the love from our wonderful people here in Denver, the sunshine Colorado is sending us off with, and so many trips to our favorite coffee shops in between packing and cramming in last minute work projects. Plus I’ve had Scott around the house the last few days and it has made life amazing. I cannot wait for us to both work from home together once we get settled in California. I swear, I have a six pack just from the increasing amount of laughter thanks to having this guy around. Plus I have a pal to barge in on in the middle of the day while we’re working to ask to play hooky with me for a few minutes so we can walk for some ice coffees and hang. Life just keeps getting better and I almost cannot handle it – I want to show gratitude for every bit, but its impossible. I could bake a cake for every single one of you, hug Scott for eternity, and buy balloons for every single person I know. And it still wouldn’t be enough! Know that I value you, and am so excited to bring you along on this journey with us.

Speaking of people I value, I’m sure most of you know (or now do) of the sweet and incredibly talented Lindsey of Dolly and Oatmeal. She is a person who I would argue is lacking a mean bone in her body. Talk about one of the sweetest individuals to interact with, and a sheer wizard when it comes to beautiful vegetarian meals. I’m thrilled to get to share with you today about her new cookbook that was just released this week, Chickpea Flour Does It All. It contains sixty beautiful recipes centered around the creative use of chickpea flour, and over half of them are vegan! I am genuinely inspired by her work in this book. It goes to show that living a gluten free lifestyle is deliciously attainable. Lindsey covers the nutritional benefits and creative ways of substituting this miracle flour in her book, alongside providing you with some of the most clever recipes I’ve seen using this ingredient to boot. If you are looking to add a little more protein to your meals, and reduce the amount of gluten in your diet – this book will be a gem in your kitchen. I’m excited to tell you more below about how the flour is used in this yummy cake today, and be sure to peak below the recipe for details on how to win a copy of her book too!


 
Ps. I’ll be taking a little break next week from blogging to focus on our move, and well, have fun. Follow along on my Snapchat feed (username: faringwell) where I’ll be covering our move, and continue to see yummy updates on Instagram too!

Cookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipeCookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipeCookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipe


 
ABOUT THE RECIPE
One bite of this cake and you will drift into cookies and cream heaven. Forget the processed sugar, you don’t need it one bit. These cookies are my idea of the perfect ice cream sandwich cookies, and when layered with the luscious whipped coconut cream, become a downright undeniable treat. Lindsey proves in her cookbook over and over how versatile chickpea flour is, and you would never guess it was tucked away in these cookies! In her original recipe she shapes this icebox cake in an 8 inch springform pan. I, however, am lacking such pan – so I made it here in a 9×4 loaf pan and it came out totally stellar. It slices like a dream, but just try to keep your fork from going straight for the cake. Get the recipe for this sweet treat below, as well as the details for the giveaway!


 
Cookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipeCookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipeCookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipe

Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment.

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


 
COOKIES & CREAM ICE BOX CAKE
Makes a 9 inch loaf pan, or an 8 inch springform, cake. Serves 8.

cookies
1 cup (120 g) chickpea flour
3⁄4 cup (85 g) oat flour
3⁄4 cup (108 g) coconut sugar
1⁄2 cup (40 g) cacao powder, plus extra for dusting
1 teaspoon psyllium husk powder
1⁄4 teaspoon baking soda
Pinch of fine salt
1⁄4 cup (60 ml) coconut oil, melted
1 teaspoon pure vanilla extract
1⁄4 cup plus 1 tablespoon almond milk

cream
3 – 13.5-ounce (398 ml each) cans coconut milk, refrigerated overnight
3 to 4 tablespoons maple syrup
1 1⁄2 teaspoons pure vanilla extract
Shaved dark chocolate, or cacao powder, for decorating

In a food processor, pulse the flours, sugar, cacao, psyllium husk, baking soda, and salt until combined. Add the oil, vanilla, and 1⁄4 cup of milk, and blend. Stop the engine and pinch the dough; if the dough is dry, add up to an additional tablespoon of milk and blend until the dough comes together. Turn the dough out onto a large piece of parchment paper, use your hands to roll into a 1ó-inch log; wrap in plastic wrap and place in the refrigerator for 1 hour.

Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper; set aside. Slice dough into 1/8-inch coins and bake for 10 to 12 minutes, until firm; cookies will puff up when cooking, and then deflate as they cool.

Remove the three cans of coconut milk from the refrigerator and place upside down. Open the cans from the bottom and pour out the coconut water. Scoop the coconut cream from the bottom of the cans and place in a large bowl. With an electric mixer on medium-high, beat the cream, 3 tablespoons of syrup, and vanilla; taste and adjust, if needed, adding more syrup for a sweeter cream.

Line the bottom of an 8-inch springform pan with parchment paper (or a 9 inch loaf pan). Arrange the cookies in a single layer, breaking the cookies to fill in any big gaps; layer with a generous amount of cream (about 1⁄4 of what you have in the bowl), and spread evenly. Continue layering with wafers and cream until there are four layers of each. Cover the leftover cream with plastic wrap and reserve for later.

Refrigerate overnight. When ready to serve, remove the cake and leftover cream from the refrigerator and run a thin knife around the edges of the cake, unhook the latches, and remove the sides of the pan. Use an offset spatula and spread the cream over the top and sides of the cake, covering any discoloration. If using the loaf pan, flip the cake upside down onto a parchment lined cutting board or large serving plate, remove the parchment paper, and frost.

Dust the cake with cacao powder and garnish with shaved chocolate and serve. Leftover cake can be stored in the refrigerator for up to 3 days.


 
NOTES:
For the cans of coconut milk, if you have a refrigerator like mine that is a bit old and isn’t quite as cold, I found I need to leave my cans in the back of the fridge for about 4 days to get adequate separation. To check, give the can a shake. If you don’t hear anything, its good! If you hear a liquid sloshing around, its not ready yet.

For the whipped cream, I used a 1/4 cup of maple syrup the first batch and it came out delicious. However, the second time making it I ran out of maple and substituted brown rice syrup instead. I ended up preferring the brown rice syrup version! Its a mellow sweet, without any maple overtones to distract from the other flavors. Plus it gave the cream a mallow-y flavor I went crazy over. So if you run out of maple, or want to give this second version a try, I recommend it fully.


 
GIVEAWAY >>
Enter to win a copy of Lindsey’s cookbook by leaving a comment below telling me about the first time you had a chickpea! Contest is open to U.S. residents only, and will run through April 14th.

Cookies & Cream Icebox Cake from "Chickpea Flour Does It All" // by Faring Well #vegan #recipe

38 Comments

  • Reply Lisa April 7, 2016 at 3:33 am

    Best wishes on your move!
    My first chickpea was probably in a salad back when I was a kid.

  • Reply Jess @ Nourished by Nutrition April 7, 2016 at 3:36 am

    I love this recipe! It’s so creative. I can definitely see this recipe being my go-to summer dessert! As for my first time having a chickpea…my goodness I don’t even remember! I’m pretty sure it was in hummus. As for the chickpea itself, I most likely was too stubborn to “like” a food my mom was always eating, so probably would have refused or told her I didn’t like them while secretly loving them… yes, stubborn only child. Good thing that has changed and chickpeas are my favorite.

    Good luck with your move today! I can feel your happiness radiating from the page while reading this. You deserve every second of it. Safe travels! xx, Jess

  • Reply Karlie April 7, 2016 at 5:39 am

    My first chickpeas were in Greek salads in coney islands growing up. Always been my favorite

  • Reply Christine April 7, 2016 at 5:59 am

    This looks delicious! My birthday is next month and I’m pinning this to make! Yum! I think the first chickpea I had was probably in my mom’s delicious homemade falafel burgers. We had them about once a week and I still make them for my husband and I! xoxo Christine

  • Reply krystal April 7, 2016 at 6:11 am

    My mom used to put canned chickpeas on her salad and I remember, as a kid, thinking that was GROSS. Now I eat chickpeas all the time (fav: roasted) and don’t understand what my problem was. Maybe it was them being cold? And unseasoned?

    This cookbook looks amazing! I can’t wait to make this recipe when I get my kitchen unpacked (my husband and I are about to embark on a cross-country move)!

  • Reply Shelley | Sevengrams April 7, 2016 at 6:13 am

    Ahhhh moving dayyyy! Best of luck lady! Let the new adventure begin. I’ll be thinking of you over the next few days, as you journey back home, xx

  • Reply Laura Fairchild April 7, 2016 at 6:20 am

    To be honest, growing up in Atlanta I never knew that hummus was made from chickpeas as a kid. Then, when I became vegan 2 years ago, I tried a ‘simple hummus’ recipe with chickpeas, tahini, lemon juice, sea salt, and pepper and never bought store-bought hummus again! That was the first time I ever consciously tried chickpeas and it was life changing.

    • Reply Faring Well April 18, 2016 at 7:26 pm

      Haha I loved this Laura! And congrats because YOU WON. Emailing you now :)

  • Reply Elisabeth April 7, 2016 at 8:14 am

    This looks delicious! The first time I had a chickpea it was in the form of jalapeno and cilantro hummus! I remember the specifics because my now-boyfriend (but then crush) made it and I was majorly impressed – and not just with the hummus ;)

    Best of luck with the move!

  • Reply valentina | sweet kabocha April 7, 2016 at 8:34 am

    The first time I has a chickpea? Well, maybe in Egypt, as a child, during a trip with my parents, but I’m not sure :D
    Btw, this recipe makes me absolutely want her book!

    Have a nice move in Jessie ^_^ xoxo

  • Reply Heidi April 7, 2016 at 8:36 am

    My first chickpea, which was known to me as a garbanzo bean, was in a veggie soup my mom made. She liked to sneek them in, along with kidneybeans, wherever she thought we wouldn’t notice. I was terrible, I’d pick them all out and refused to eat them???? What’s was wrong with me???? Now I love them, straight from the can, in salads, in hummus etc. Chickpeas are always a great item to have on hand. Have a bump free moving experience. ☺

  • Reply Erika April 7, 2016 at 8:43 am

    Good luck on your journey and enjoy the road! my grandmother always made a bean salad with dill and vinegar when we would get together. the salad always included chickpeas along with whatever cans of beans were in the pantry. I always order a side of it when I see it in deli counters. I never loved this salad, but it makes me think of her now.

  • Reply Brooke @ Chocolate and Marrow April 7, 2016 at 9:24 am

    We send you gratitude back, Jessie!!! For being a badass member of this little blogging community. I always love reading your words and seeing what you’ve created each week. And I’m excited to see what those creations look like in the new space! (New spaces always bring a new feel to the photos, don’t you think? New light, backgrounds, etc)

    Also, your comment about working from home w/ Scott made me laugh. Yesterday, Barrett and I were both working from home. Only, “working” turned into Bourré and I lying on the couch with each of heads in Barrett’s lap while he was trying to work on his laptop. We couldn’t stop laughing about how unproductive we’d be if we both worked from home LOL. Sounds like I’m not alone there! ;)

    And this icebox cake?! Unreal. I heart a good icebox cake and want this like now. For breakfast. xoxox

  • Reply Rebecca April 7, 2016 at 9:41 am

    I honestly do not remember. But I love chickpeas!

  • Reply Lori April 7, 2016 at 11:31 am

    I can’t remember the first time I had a chickpea! It was when I was a child, and I loved them in salads. But the first time I used chickpea flour was yesterday when I made your recipe for socca!

  • Reply Melissa K. April 7, 2016 at 11:34 am

    I am pretty sure I had chickpeas as hummus or falafel, long before

    I am pretty sure I had chickpeas first as hummus and/or falafel…I’ve loved these forms of chickpeas as long as I can remember!

  • Reply Anna April 7, 2016 at 11:35 am

    I keep seeing this book around! I think it’s a sign I need to get it

    You know, I couldn’t even tell you the first time I ate a chickpea! Humos is practically baby food in my house, and I’ve been eating it with a spoon when no one was looking for years ;)

  • Reply Leah April 7, 2016 at 12:30 pm

    What a fantastic recipe! A perfect treat for my husband and I to enjoy while getting some much-needed sun way up in Humboldt County, CA. Good luck on your move! The joy of heading back to “where it all began” is all-consuming…in good ways! We just made it back to our true space/place/love in the redwoods after moving to Kansas for work and more schooling for a few years.

    I distinctly remember my first chickpea moment of discovery at my grandparent’s home in western Kansas when I was eight. My grandma had dried chickpeas spread about on her counter and I was convinced these beans were actually the insides of acorns…the things you learn!

  • Reply Jayme | holly & flora April 7, 2016 at 12:43 pm

    I so hope we can meet up before you leave, Jessie! It’s been crazypants in my neck of the woods lately, so I’m crossing my fingers we can make it work. From all of the posts I’ve seen covering this cookbook, it sounds like I need a copy on my shelf. And the first time I had a chickpea? Hmm. I can’t exactly say, but I can say the first time that I sprouted a chickpea and made hummus from it: that was just this week! I sprouted about 1/2 a cup over the course of three days and then boiled the chickpeas and made the most delicious hummus. I called it “high maintenance hummus,” but it was so worth it. Big Xs and Os your way! :-)

  • Reply Allana April 7, 2016 at 7:53 pm

    My mom has been friends with a middle eastern chef for most of her life, so I think the first time I had a chickpea was in some form of what she made- probably a sumac hummus or falafel. I eat them almost every day now!

  • Reply Maia April 8, 2016 at 12:26 am

    My mom used to prepare bowls of chick peas and plum tomatoes topped with olive oil and lemon juice for me as an after school snack — still one of my favorite ways to enjoy these wondrous legumes.

    Can’t wait to try out more desserts like this using chickpea flour, I would love a copy of this book :)

  • Reply Pam April 8, 2016 at 10:38 am

    Three bean salad.

  • Reply KJ | Omnomherbivore April 8, 2016 at 10:47 pm

    I’m sooo happy for you two :) It will be so awesome from you to get to see your hubby more often!! Have a safe move!!! The cream on this cake alone is enough to entice me!! AHH it looks SOOO good!!

  • Reply Veronika April 9, 2016 at 5:34 am

    This looks abosulutely scrumptious! I can’t wait to get my hands on this book. :) The only reason why I haven’t bought it yet is because they don’t actually sell chickpea flour in my country so I wouldn’t be able to make any of the recipes. Such shame, right?

  • Reply Maureen April 9, 2016 at 8:13 am

    I love Lindsey’s blog and every single one of her recipes! I honestly can’t remember the first time I ate a lovely little chickpea. I’ve been in love with then for as long as I can remember and chickpea flour is heavenly! I would love, love, love to win a copy of this gorgeous book!!
    Cheers and happy moving (I am a Cali girl that has been transplanted to the east coast and I miss it every day…you are going to love it!)
    Maureen

  • Reply GiGi April 9, 2016 at 11:43 pm

    OH MYYYY!! Sign me up for a huge slab of this… Or the whole thing!!

  • Reply Xina April 10, 2016 at 4:11 am

    Oh I can’t wait to get my hands on this book! The first time I had chickpeas was when I was quite little. My mom always made big batches of them and would give me a little bowl of hot chickpeas drizzled with olive oil and a sprinkle of salt, straight from the pot, always so delicious!

  • Reply Emily | Gather & Dine April 10, 2016 at 2:31 pm

    Agree, Lindsey’s book is a stunner! And since I’ve not had much experience with chickpea flour, I’m learning so much. Your cake sounds (and looks) like a dream and I can hardly believe you had time to make this in the midst of the crazy packing and moving schedule. So beautifully messy and yummy and I’m so badly wanting a piece right now. :) Enjoy your “break” and hope you get to soak in lots of CA sunshine!

  • Reply jacquie April 10, 2016 at 6:28 pm

    my initial encounter with a chickpea was at an Italian restaurant on a salad when I was a child. And I don’t recall liking them one bit though now I love them!

  • Reply Joy April 11, 2016 at 8:18 am

    This book looks so amazing! I bought chickpea flour for the first time a few months ago, so good timing.

    The first time I had a chickpea had to be when I was in college and the cafeteria salad bar offered them.

  • Reply Meghan April 11, 2016 at 7:45 pm

    The first time I had a chickpea must have been years ago, when I first became a vegetarian! I’m sure it was a Heidi Swanson recipe – this one, maybe? http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

  • Reply Heather April 12, 2016 at 9:06 am

    First time I had a chickpea was in a salad at some fancy restaurant! It was when I was in middle school!

  • Reply Sam April 12, 2016 at 11:40 am

    This recipe looks delicious! I’m not sure the first time I had a chickpea, I wouldn’t be surprised if it actually was in hummus when I was a toddler.

  • Reply Lantana April 12, 2016 at 3:48 pm

    Ah, this book looks amazing!! Alas, the first time I had a chickpea… I think I always had thought they were strange and particularly weirdly-colored until I realized they were the main ingredient in hummus… (duh moment!). And then they became one of my favorite go-to’s! Though I cannot remember the very first time I ate one, I do think the very first time I ate one & fully appreciated it was when I specifically bought them to make homemade hummus for the first time. After I had them prepped, I popped one in my mouth (for tasting the ingredients in the making of anything is of course obligatory;)- and oh wow. I had to stop myself from eating all of them so that there would be enough left for the hummus!!
    Very best wishes with the move!! I hope all goes smoothly & I am so excited for this new season of life for you:)

  • Reply jill April 12, 2016 at 4:47 pm

    Straight out of the can with a fork as a 15 year old. Classy! :-) Thanks.

  • Reply Sarah | Well and Full April 13, 2016 at 4:52 pm

    To be totally honest, I’ve been having kind of a rough day and just went on the internet to distract myself from some things going on. I’m so happy I stumbled on this post… hearing you talk about your move back to CA / spending time with Scott brought a huge smile to my face. Your enthusiasm beams off the page like a radiant ray of sunshine :) Best of luck with the drive, be safe! <3

  • Reply Amy | The Whole Food Rainbow April 16, 2016 at 1:59 pm

    You are the sweetest it’s so lovely to hear of something so happy and exciting going on! Good luck with the move!! Chickpeas are amazing, I’ve got to check out Dolly’s book :)

  • Reply La petite poire April 18, 2016 at 7:30 am

    Such a creative recipe and Sounds divine too. I am so happy to see the use of besan flour becoming more popular. It’s flavour is incredible: sweet or savoury!!! Thanks for sharing 🍐

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