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Fudge-y Chocolate Chickpea Cake


  • 1 1/2 cups organic semi-sweet chocolate chips, melted
  • 2 oz organic fair trade bittersweet chocolate, melted
  • 1 can chickpeas, rinsed and drained
  • 4 organic pastured eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1/2 tsp baking powder
  • 1/3 cup powdered sugar (most organic varieties are vegan)


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

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