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Vegan Chocolate Chickpea Cake

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slicing into a gluten-free chocolate cake
Number of Servings: 
Serves 10

Ingredients

  • 2 cups cooked, drained chickpeas
  • 1⁄3 cup orange juice
  • 1 tsp vanilla
  • 1 cup tofu (soft), whipped in a stand mixer
  • 1 cup packed sugar
  • 1⁄4 cup cocoa
  • 1⁄2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1 cup chocolate (65% to 75% cacao is best), chopped finely*

Equipment

  • Food Processor

Directions

  1. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
  2. In a food processor, puree chickpeas with orange juice for several minutes until smooth.
  3. Add vanilla and then the tofu 1⁄4 cup at a time, pulsing for 5 to 10 pulses after addition.
  4. In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
  5. Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
  6. Bake for about 40 minutes. When the time is up insert a toothpick— if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5 minute intervals.
  7. When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.

Notes

  • *Look for chocolate that is dairy, whey and casein free.
Nutrition Info: 
365 Calories, 12 g Protein, 56 g Carbohydrates, 30 g Total sugars (24 g Added sugars), 8 g Fiber, 12 g Total fat (5 g sat), 125 mg Sodium, ★★★★★ Folate, ★★★ Phosphorus, ★★ Iron, Magnesium, ★ Vitamin B1 (thiamine), B2 (riboflavin), B6, Calcium, Potassium, Zinc

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Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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