Discover, Enjoy, and Share:
Recipes to Nourish and Connect

Fudge-y Chocolate Chickpea Cake

Ingredients:

  • 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)

Instructions:

  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.

Back to Blog Homepage

In "Everything But The Kitchen Dink," Sherri's crafted a cookbook fusing her nutritional expertise with Mediterranean lifestyle, featuring post-pickleball snacks and family dinners celebrating food, community, and Mediterranean eating.

CLick here
TO Get your
copy today!

Sherri's first cookbook
"EVerything but the kitchen dink" is available,
awaiting eager taste buds to indulge in its delectable delights!