Chocolate Chickpea Cake
I’ve been making this cake for many years now. I first stumbled upon it long ago when I was on a high fiber weight loss diet and was tired of putting wheat bran in everything for extra fiber..yes the diet worked.
This recipe is amazing,and I’m not easily impressed. You will not believe this cake has no flour or that it is made with chickpeas (also known as garbanzo beans). It’s moist, rich & chocolaty with a texture between cake and brownies and needs no frosting to jazz it up. You can start with dried beans if you must and cook them till they are tender OR just use canned beans-they work perfectly and are so much faster.
I’m no longer on the diet but I still make this cake because it’s a darn good chocolate snack cake. And since this is a flourless cake, it’s perfect for gluten free diets. Trust me on this one.
2 cups cooked, drained chickpeas/garbanzo beans (I use canned)
1/3 cup orange juice
4 large eggs, at room temperature
1 cup packed brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cooking spray or oil
Optional (but really unnecessary) add-ins: 1 cup chocolate chips or chopped nuts)
Preheat oven to 350°F. Lightly spray or oil an 8″ round or squarecake pan and line bottom with a circle of waxed paper.
In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition.
In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.
Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Dust with powdered sugar if desired before serving.