You might be reading this in the future when we can get out to the shops more easily that we can now but if you’re reading this as I post it we’re finding we can’t stock our cupboards the same way as we’re used to doing. But regardless of the week, we always have dry chickpeas and I sprout a batch each week – it’s very easy to do and makes the more easily digestible for lots of people. Also, it feels like free food when they grow!
Top tip: if you’re reaching into your pantry and subbing cake ingredients from what you normally use, baking it in a dish and scooping it out, or making individuals in ramekins rather than turning it out into a plate makes any cake much more forgiving. So try doing it like that if you’re not sure how your substitution will go.
This chocolate chickpea cake was made in just a few mins in a blender while we made lunch last week, it really is so easy.
Makes an 8-10″ thin cookie style cake
1.5 cups freshly cooked chickpeas (they dry out quickly after cooking so add a splash of water if they’re not just cooked.)
1/4 cup honey (go with 1/2 for a ‘normally’ sweet cake)
2 eggs or a substitute
1/2 two vanilla paste or equivalent
1/3 cup cocoa
1/4 cup ground oats or other flour or ground nut.
Put the chickpeas in the blender and blend them until they are as smooth as they’ll go. Add the honey and vanilla and blend again, then the eggs.
When all of that is combined, add in the dry ingredients and blend just enough to incorporate it all. Spread into a 8-10” cake tin/skillet/dish and add 10ish chocolate buttons on top or some chocolate chips or chunks. Or leave them off, it’s flexible!
Cook about 20 mins on 150C/350F or until it’s just firm to the touch.
Eat warm or let it cool. 👌🏼 ✨