Chocolate Chickpea Cake Recipes

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
• Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
• Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

CHOCOLATE CHICKPEA CAKE

Steps:

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

CHICKPEA CHOCOLATE CUPCAKES (LOW CARB/GLUTEN FREE)

Steps:

• Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener - blend until smooth.
• Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
• Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
• Cool in the refrigerator for at least half an hour or until firm.
• Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
• Store any uneaten cupcakes (as if!) in the refrigerator.

GLUTEN-FREE CHOCOLATE CHICKPEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Blend chickpeas, eggs, sugar, baking powder, and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

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.