Chickpea Chocolate Cake Recipes

CHOCOLATE CHICKPEA CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch round cake pan with baking spray and set aside.
• Place eggs and chickpeas in a food processor and blend until smooth. Add sugar, baking powder and espresso powder (if using) and pulse until combined. Pour in melted chocolate and process until combined, scraping down the sides to make sure thoroughly mixed. Pour batter into prepared cake pan.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean (with moist crumbs is ok). Cool in pan on a wire rack for 10 minutes and then invert cake on wire rack lined with parchment to cool completely. Dust with powdered sugar before serving, as desired.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
• Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
• Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

CHICKPEA CHOCOLATE CAKE

Steps:

• Put oven at 180°C/350°F.
• Place all ingredients in blender and blend until smooth.
• Put into greased 21cm pan.
• Cook 50 minutes.
• Cool completely in tin then dust with icing sugar mixed with cocoa.
• If you wish serve with berries.

CHOCOLATE CHICKPEA CAKE

Steps:

• Preheat your oven to 170C. Grease a 8" spring bottom pan and line the bottom with parchment paper.
• Melt the chocolate and butter in a large bowl place over a pan of barely simmering water.
• Take the bowl off the heat and stir in the sugar.
• Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
• Mix well.
• Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny thick batter.
• Transfer to the prepared pan, smoothen the top, and bake at 170C for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
• Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
• Serve as is or top with chocolate sauce. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!

CHOCOLATE CHICKPEA CAKE

Steps:

• Heat oven to 350.
• Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
• In a food processor, process chickpeas and juice until smooth.
• Add eggs, one at a time, pulsing after each addition.
• Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
• Pour batter into pan.
• Bake 50 minutes or until a toothpick comes out clean.
• Let cake cool on a rack 15 minutes before removing from pan.
• For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.