Chocolate Chickpea Cake
- Number of Servings: 10
Ingredients
Cake:2 cups cooked, drained chickpeas1/3 cup orange juice1 tsp vanillazest of 1 orange4 large eggs*1 cup packed demerera sugar1/4 cup cocoa1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 cup chopped bittersweet chocolate or carob chips and/or chopped hazelnuts, optionalORANGE APRICOT GLAZE1/2 cup orange juicezest of 1 orange10 dried apricot halves2 Tbsp honeypinch cardamomGARNISH: mango slices and fresh berries
2 cups cooked, drained chickpeas
1/3 cup orange juice
1 tsp vanilla
zest of 1 orange
4 large eggs*
1 cup packed demerera sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped bittersweet chocolate or carob chips and/or chopped hazelnuts, optional
If using hazelnuts, lightly toast on a dry skillet or in a warm oven until lightly golden. Set aside. Preheat oven to 350 degrees and lightly oil an 8-inch round cake pan and circle of waxed paper.
In a food processor, puree chickpeas and orange juice until very smooth. Add vanilla, orange zest and eggs, one at a time, pulsing after each one.
In a medium bowl, whisk together sugar, cocoa, baking powder, baking soda and salt. Add to processor and pulse until blended. Stir in chocolate or carob chips or hazelnuts, if using. Pour into prepared pan and bake for 40 to 50 minutes, checking after 40 to see if a toothpick inserted comes out dry. When done, let cool in the pan for at least 15 minutes, then remove and set on a serving dish. If desired, top with either glaze, a dusting of icing sugar, or fruit.
*For an egg-free cake, replace with: 3/4 cup water combined with 1/4 cup ground flax seed (let stand 10 minutes to thicken before adding in the recipe); or 1 cup whipped silken soft tofu; or (if you like a chocolate banana cake) 1 large mashed ripe banana.
ORANGE APRICOT GLAZE
1/2 cup orange juice
zest of 1 orange
10 dried apricot halves
2 Tbsp honey
pinch cardamom
GARNISH: mango slices and fresh berries
In a small saucepan, combine orange juice and zest. Bring to a boil, then add apricots and simmer a few minutes. Remove from heat and add honey and cardamom. When cool, puree til smooth. Pour on center of cake and spread evenly, and top with mango slices and/or fresh berries if you like (delicious with raspberries!).
Number of Servings: 10
Recipe submitted by SparkPeople user LAURI*C.
1/3 cup orange juice
1 tsp vanilla
zest of 1 orange
4 large eggs*
1 cup packed demerera sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped bittersweet chocolate or carob chips and/or chopped hazelnuts, optional
If using hazelnuts, lightly toast on a dry skillet or in a warm oven until lightly golden. Set aside. Preheat oven to 350 degrees and lightly oil an 8-inch round cake pan and circle of waxed paper.
In a food processor, puree chickpeas and orange juice until very smooth. Add vanilla, orange zest and eggs, one at a time, pulsing after each one.
In a medium bowl, whisk together sugar, cocoa, baking powder, baking soda and salt. Add to processor and pulse until blended. Stir in chocolate or carob chips or hazelnuts, if using. Pour into prepared pan and bake for 40 to 50 minutes, checking after 40 to see if a toothpick inserted comes out dry. When done, let cool in the pan for at least 15 minutes, then remove and set on a serving dish. If desired, top with either glaze, a dusting of icing sugar, or fruit.
*For an egg-free cake, replace with: 3/4 cup water combined with 1/4 cup ground flax seed (let stand 10 minutes to thicken before adding in the recipe); or 1 cup whipped silken soft tofu; or (if you like a chocolate banana cake) 1 large mashed ripe banana.
ORANGE APRICOT GLAZE
1/2 cup orange juice
zest of 1 orange
10 dried apricot halves
2 Tbsp honey
pinch cardamom
GARNISH: mango slices and fresh berries
In a small saucepan, combine orange juice and zest. Bring to a boil, then add apricots and simmer a few minutes. Remove from heat and add honey and cardamom. When cool, puree til smooth. Pour on center of cake and spread evenly, and top with mango slices and/or fresh berries if you like (delicious with raspberries!).
Number of Servings: 10
Recipe submitted by SparkPeople user LAURI*C.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 6.2 g
- Cholesterol: 3.7 mg
- Sodium: 387.5 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 4.5 g
- Protein: 4.5 g
Member Reviews
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GOINGSKIING
I've made a similar recipe from Veggie Life Magazine with cinnamon, nutmeg, ginger and cloves.
We are not a big fans of most "diet" desserts, but this cake is a family holiday favorite!
I find that it is REALLY important to line the pan with parchment. Do NOT remove from pan until it is cool! - 12/21/15