Chocolate Chickpea Cake
Makes an 8-10″ delicious thin cake
Servings: 8 Slices
Ingredients
- 1 ½ Cups Cooked chickpeas (sprouting optional) Chickpeas dry out quickly after cooking so add an extra splash of water if they’re not freshly cooked. If they are from a can, then there's no need to cook them again before adding.
- 2 tbsp Water
- ⅓ Cup Honey Up this to ½ for a sweeter cake
- 2 Eggs
- ½ Tsp Vanilla paste or Extract
- ⅓ Cup Fairtrade Cocoa Powder
- 1/4 Cup Oat Flour This can be subbed for any nut flour and can be made by finely grinding oats first in the blender.
- 1/2 tsp Baking Powder
- Pinch Salt
- 1/4 Cup Chocolate buttons or chunks
Instructions
- Put the chickpeas in the blender first and blend them until they are as smooth as they’ll go.
- Add the honey and vanilla and blend again to aid in getting the chickpeas smooth.
- Crack in the eggs and pulse the blender to blend them in until just combined and smooth.
- When all of that is combined well, add in the dry ingredients and blend just enough to incorporate it all.
- Spread the batter into a 8-10” cake tin/skillet/dish and smooth it with the back of a spoon.
- Place the chocolate buttons or chunks on top spreading out evenly.
- Cook about 20 mins on 150C/350F or until it’s just firm to the touch.
- Scoop it straight from the dish and top with yogurt, ice cream or just eat it as is. It can also be cooled and warmed later or eaten cool. It's best eaten fresh within a day of cooking.
