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

Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
In a food processor, puree chickpeas with orange juice for several minutes until smooth.
Add vanilla and then the tofu ¹⁄₄ cup at a time, pulsing for 5 to 10 pulses after addition.
In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
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.
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

Vegan Chocolate Chickpea Cake

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Ingredients

Equipment

Directions

Notes

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