Vegan Chocolate Chickpea Cake
Number of Servings
Serves 10
Ingredients
  • 2 cups cooked, drained chickpeas
  • [q:1/3] cup orange juice
  • 1 tsp vanilla
  • 1 cup tofu (soft), whipped in a stand mixer
  • 1 cup packed sugar
  • [q:1/4] cup cocoa
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • 1 cup chocolate (65% to 75% cacao is best), chopped finely*
Directions
  1. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
  2. In a food processor, puree chickpeas with orange juice for several minutes until smooth.
  3. Add vanilla and then the tofu [q:1/4] cup at a time, pulsing for 5 to 10 pulses after addition.
  4. In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
  5. Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
  6. Bake for about 40 minutes. When the time is up insert a toothpick— if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5 minute intervals.
  7. When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.
Nutrition Info
365 Calories, 12 g Protein, 56 g Carbohydrates, 30 g Total sugars (24 g Added sugars), 8 g Fiber, 12 g Total fat (5 g sat), 125 mg Sodium, [nutrition:5] Folate, [nutrition:3] Phosphorus, [nutrition:2] Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Calcium, Potassium, Zinc