Chickpea Chocolate Cake Food
CHOCOLATE CHICKPEA CAKE
Yield 8 servings
Number Of Ingredients 7
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.
GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)
A very good high-protein alternative to flourless chocolate cake. Give it a try!
Provided by CCUMMINS
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 229 calories, Carbohydrate 36.8 g, Cholesterol 62 mg, Fat 8.5 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 180.4 mg, Sugar 24.7 g
CHICKPEA CHOCOLATE CAKE
Make and share this Chickpea Chocolate Cake recipe from Food.com.
Provided by Maz Rothschild
Categories Beans
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Put oven at 180°C/350°F.
- Place all ingredients in blender and blend until smooth.
- Put into greased 21cm pan.
- Cook 50 minutes.
- Cool completely in tin then dust with icing sugar mixed with cocoa.
- If you wish serve with berries.
Nutrition Facts : Calories 359.3, Fat 3.7, SaturatedFat 1.9, Sodium 488.9, Carbohydrate 74.9, Fiber 7.3, Sugar 43.8, Protein 10.9
CHOCOLATE CHICKPEA CAKE
This cake confuses people, they're surprised to learn that it's made from beans. I added the topping to make it look nicer and richer. Taken from May 1998 Veggie Life magazine.
Provided by Wendy0
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365.4, Fat 18.9, SaturatedFat 10.6, Cholesterol 104.5, Sodium 307.5, Carbohydrate 48.3, Fiber 6.5, Sugar 27.8, Protein 9.2
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