Chocolate Chickpea Cake
Yields: 8 servings
  • 1½ cups semi-sweet chocolate chips, melted
  • 1 can (15 ounces) chickpeas (aka garbanzo beans), rinsed and drained
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon baking powder
  • powdered sugar (for serving)
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan 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 (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.
  3. 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.
Recipe by Alida's Kitchen at