I was sent home from the Napa conference at the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across a recipe similar to the one below – a chocolate cake based on chickpeas.
Let me tell you, a cake doesn’t get any easier than this one, with the exception of a pre-made cake box or a store-bought cake. This recipe contains only 5 ingredients which makes it perfect if (a) you’re strapped for resources, such as baking in someone else’s kitchen or on vacation (b) you need to make a gluten-free dessert last minute (c) you’re tired and don’t want to have a lot of prep or clean-up mess.
What’s lovely about this cake, healthwise, is its got a higher protein and fiber profile and contains slower carbs. I will say that, although this recipe is called chocolate cake, it’s sort of a hybrid between a cake and brownie but delicious nonetheless. I didn’t use frosting but I recommend you do if you want a more heightened flavor. I sprinkled powdered sugar and orange zest on top so that’s another option.
I hope you enjoy it!
- 1½ cups semi-sweet chocolate chips
- 1 15-ounce can chickpeas, rinsed and drained
- 4 eggs (or flax eggs)
- ¾ cup sugar
- ½ teaspoon baking powder
- Optional: powdered sugar, frosting or fresh berries on top
- Preheat the oven to 350℉. Grease a 9-inch round cake pan.
- Melt chocolate chips in a microwave-safe bowl, stirring occasionally until chocolate is smooth. Be careful not to cook it.
- Combine chickpeas and eggs in a food processor or blender and process until smooth.
- Add sugar and baking powder and blend. Pour in melted chocolate and blend until smooth. Transfer to cake pan.
- Bake for 40 minutes or until toothpick inserted in center of cake comes out clean.