I was sent home from the Napa conference at the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across this recipe – a chocolate cake based on chickpeas. I thought I’d give it a try because I have several friends with celiac disease who are always looking for simple and tasty gluten-free options.
A cake doesn’t get any easier than this one, that is of course if you’re not baking with a pre-made box or eating a store-bought cake This recipe contains only 5 ingredients which makes it perfect if (a) you’re strapped for resources, such as baking in someone else’s kitchen or on vacation (b) you need to make a gluten-free dessert last minute (c) you’re tired and don’t want to have a lot of prep or clean-up mess.
What’s lovely about this cake, healthwise, is its got a higher protein and fiber profile and contains slower carbs. I will say that although this recipe is called chocolate cake it’s sort of a hybrid between a cake and brownie but delicious nonetheless. I didn’t use frosting but I recommend you do if you want a more heightened flavor. I sprinkled powdered sugar and orange zest on top so that’s another option. I hope you enjoy it!
- 1½ cups semi-sweet chocolate chips
- 1 15-ounce can chickpeas, rinsed and drained
- 4 flax eggs
- ¾ cup sugar
- ½ teaspoon baking powder
- Preheat the oven to 350F. Grease a 9-inch round cake pan. Melt chocolate chips in a microwave-safe bowl, stirring occasionally until chocolate is smooth (be careful not to cook it).
- Combine chickpeas and eggs in a food processor or blender and process until smooth. Add sugar and baking powder and blend.
- Pour in melted chocolate and blend until smooth. Transfer to cake pan. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean.
Adapted from Julie Garden-Robinson, North Dakota State University Extension Service