Chocolate and Chickpea Cake
This has been one of my recipes many people have created and messaged me with their amazing food photos. I love it! Free from butter, oil and it’s gluten-free. A moist, delicious, flourless cake that you would never know it had chickpeas mixed with chocolate!
200g dark chocolate
1 tin chickpeas, drained well
2 tbsp Dutch cocoa powder
150g raw sugar
1 tsp baking powder
Icing sugar for dusting
Preheat oven 180°C.
Grease and line 20-23cm round cake tin.
Break chocolate into pieces and melt in either microwave (heat and stir in 30sec intervals until melted) or using a double boiler.
It’s best to use a food processor to breakdown all ingredients to a smooth mixture. Place chickpeas and eggs in bowl of a food processor, process until smooth. Then add the raw sugar, Dutch cocoa powder and baking powder then pulse to blend.
Add the melted chocolate and process until smooth, until chocolate is fully combined and mixture is smooth. Note: you will need to scrape down the mixture a couple times.
Pour the cake mixture in your prepared greased and lined tin. Bake for 25-30min or until a testing skewer comes out clean.
Cool in tin for a few minutes then gently place on cooling rack. It will also feel slightly delicate to remove from tin.
To serve, dust with icing sugar and add some berries of your choice.