Normally, I would make you taste this cake before I told you what was in it. Nick’s food policy is that he doesn’t like foods pretending to be other foods, and this cake possibly falls into that category. People stare at me in disbelief when I tell them what the main ingredient is in this cake. But it also makes this cake gluten-free, dairy-free, white sugar free, and chock full of protein!
So what is the secret ingredient?? Chickpeas! I love the way chickpeas adapt so easily, taking on whatever flavor surrounds them, like in these Moroccan Chickpea Bowls. In fact, because this cake is so full of protein, I would also make a case for cake as breakfast. Maybe with a dollop of yogurt on top? Definitely with a sprinkle of fruit next to it, just to cut the chocolatey goodness.
It’s super easy to throw together- everything just pulses in the food processor or blender, then straight into the oven for 30 minutes! This is the kind of cake you can throw together when you remember about dessert 30 minutes before people come over. No, just me? I’m not above just setting out a bowl of chocolate covered almonds as dessert, but this cake looks much more thought out.
Guilt Free Chocolate Cake
1 15 oz can chickpeas, drained and rinsed
1/2 teaspoon baking soda
1 1/2 cups semi sweet chocolate chips
2/3 cups honey or maple syrup (or a mixture of the two)
3 large eggs
Preheat the oven to 350 degrees. In a food processor or blender, mash the chickpeas. Add in the honey or maple syrup, baking soda, and chocolate chips, blending until incorporated. Then add in the eggs and pulse until batter is smooth. Pour the batter into an ungreased 8×8 square pan. Bake for 25-30 minutes or until the cake is springy but firm in the center. Allow to cool and then enjoy!
Would you ever try a chickpea cake?