Vegan Chocolate Chickpea Cake
Vegan Chocolate Chickpea Cake
- 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*
- 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.
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Turmeric Tomato Detox Soup
Turmeric Tomato Detox Soup
- 4 Tbsp avocado or olive oil
- 1 large onion, chopped
- 3 large carrots, chopped
- 1 (28 oz) can crushed tomatoes
- 1 tsp garlic, minced
- 1 tsp onion powder
- 1 tsp sea salt
- 1⁄2 tsp ground black pepper
- 3 tsp ground turmeric
- 2 1⁄2 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1⁄2 cup chopped cilantro
- Pepitas (pumpkin seeds) (optional)
- Nutritional yeast (optional)
- Press Sauté button and spoon oil into stainless steel bowl of your Instant Pot. Add onion and carrots and allow them to sauté for about 5 minutes, or until they begin to soften.
- Add in all remaining ingredients except coconut milk, cilantro, pepitas, and nutritional yeast. Secure lid, press Keep Warm/Cancel button and seal pressure valve. Press Pressure Cook/Manual button and use the +/- buttons to adjust time until 12 minutes is displayed.
- Allow cooking cycle to complete, and then quickly release pressure valve and remove lid once safe to do so. Pour in coconut milk and use an immersion blender to purée until texture is uniform and smooth. If you don’t have an immersion blender, you can carefully transfer hot contents to a vertical blender.
- Garnish with chopped cilantro before serving and add pepitas or nutritional yeast, if desired.
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Tomato Soup with Fresh Chives
Tomato Soup with Fresh Chives
- 1 yellow onion, chopped
- 1 baking potato, peeled and chopped
- 1 cup orange juice
- 1 bay leaf
- 2 (28 oz) cans peeled whole tomatoes, with their juices
- Salt and pepper to taste
- Chopped fresh chives for garnish
- Place onion, potato, orange juice, bay leaf, and 3 cups water in a large pot. Bring to a boil. Cover and reduce heat to medium and cook mixture for 10 minutes.
- Add tomatoes and their juices to pot. Bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes, until potato chunks are tender. Discard bay leaf.
- Purée with a hand-held blender or in a high-speed blender until mixture is smooth. Season with salt and pepper. Garnish with chives.
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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Trending Topics
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Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.
Grilled Patty Pan Squash
Grilled Patty Pan Squash
- 4 medium sized patty pan squash
- 1 clove finely chopped garlic
- 1⁄4 cup extra virgin olive oil
- Cut squash length wise and remove seeds. Wash and pat dry.
- Pre-heat grill (stovetop or outdoor bbq) to 400°F.
- Mix olive oil, finely chopped garlic, salt and pepper.*
- Brush squash with olive oil mixture and place face down on grill.
- Cover and grill for 4 to 6 minutes.
- Brush top side of squash and turn over, cover and grill for another 4 to 6 minutes.
- Repeat if necessary, until squash is brown on both sides.
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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Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.
Shamrock Smoothie
Shamrock Smoothie
- 1 (13.5 oz) can coconut milk
- 1⁄4 tsp mint extract*
- 1 tsp vanilla extract
- 1 cup loosely packed fresh baby spinach
- 1⁄4 cup fresh mint
- 2 Tbsp agave nectar
- Blend all ingredients in a high-speed blender until mixture is smooth.
- Divide between 3 glasses and serve.
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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Trending Topics
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Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.
Chickpea Tagine
Chickpea Tagine
- 2 Tbsp olive oil
- 1 onion, minced
- 3 garlic cloves, minced
- 4 carrots, chopped into 1⁄2-inch pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1 (15 ounce) can chickpeas, drained
- 2 cups low-sodium vegetable broth
- 1 medium lemon, juiced
- 1⁄2 cup chopped dates
- 1⁄2 cup chopped dried apricots
- Salt and freshly ground black pepper
- 1⁄4 cup slivered almonds, toasted
- Handful cilantro, chopped
- Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
- Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
- Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
- Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.
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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Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.
Sweet Potato & Cinnamon Latkes
Sweet Potato & Cinnamon Latkes
- 1 medium sweet potato, peeled and coarsely grated
- 1 small red onion, coarsely grated
- 2 tsp plain (all-purpose) flour
- Pinch of ground cinnamon
- Pinch of smoked paprika
- Generous pinch of sea salt
- 4 Tbsp sunflower oil
- 2 rounded Tbsp vegan cream cheese
- 1 Tbsp finely chopped fresh dill
- Place grated sweet potato and onion into a clean, dry dish towel and squeeze out as much liquid as possible.
- Add drained sweet potato and onion to a medium bowl. Stir in flour, cinnamon, smoked paprika, and salt until sweet potato and onion pieces are coated.
- Heat sunflower oil in a frying pan over a medium heat while you shape latkes into small, flat patties. Test that oil is ready by adding a couple of shreds of sweet potato—they should gently sizzle.
- Carefully add latkes and cook for 3–4 minutes on each side until golden brown.
- While latkes are cooking, mix vegan cream cheese and dill together in a small bowl. Carefully remove latkes from pan and drain on a clean towel. Serve hot with cream cheese-dill mixture.
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Trending Topics
Hot Product
Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Pranarôm Black Cumin Virgin Plant Oil
Black Cumin's aromatic constituents and antioxidants (including thymoquinone) make it a deeply calming oil that soothes redness and irritation. Made with certified organic, cold-pressed Nigella sativa seeds from Egypt.