Shhhhh… If we didn’t tell you that this light and delicious chocolate cake was made on chickpeas… you’d never know! But we will tell you, because this recipe is too good not to share.
This is a nutritious, high-protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!
> Preparation time: 15mins > Cook: 40min > Cool: 15min > Ready in 1hour 10min
1/4 cup cacao powder – a healthy alternative to 1 1/2 cups dark chocolate chips, melted.
2 tablespoons coconut oil – omit if you choose to use the dark chic chips.
570g chick peas (about 1 1/2 tins, drained)
3/4 cup coconut sugar or rapadura sugar – a healthy alternative to 3/4 cup white sugar.
1/2 teaspoon baking powder
Preheat the oven to 180 degrees C. Grease and flour a 23cm round cake tin (omit the flour to make the cake 100% gluten-free).
Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar, baking powder, cacao and coconut oil. Blend until smooth, scraping down the sides to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the centre 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.
Serve with berries or a dusting of icing sugar.