Chickpea Chocolate Cake Recipes

CHOCOLATE CHICKPEA CAKE

Steps:

• Preheat your oven to 170C. Grease a 8" spring bottom pan and line the bottom with parchment paper.
• Melt the chocolate and butter in a large bowl place over a pan of barely simmering water.
• Take the bowl off the heat and stir in the sugar.
• Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
• Mix well.
• Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny thick batter.
• Transfer to the prepared pan, smoothen the top, and bake at 170C for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
• Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
• Serve as is or top with chocolate sauce. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!

CHOCOLATE CHICKPEA CAKE

Steps:

• Heat oven to 350.
• Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
• In a food processor, process chickpeas and juice until smooth.
• Add eggs, one at a time, pulsing after each addition.
• Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
• Pour batter into pan.
• Bake 50 minutes or until a toothpick comes out clean.
• Let cake cool on a rack 15 minutes before removing from pan.
• For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.

CHICKPEA CHOCOLATE CAKE

Steps:

• Put oven at 180°C/350°F.
• Place all ingredients in blender and blend until smooth.
• Put into greased 21cm pan.
• Cook 50 minutes.
• Cool completely in tin then dust with icing sugar mixed with cocoa.
• If you wish serve with berries.