Chocolate Chickpea Cake Food

CHOCOLATE CHICKPEA CAKE

Chocolate Chickpea Cake image

Yield 8 servings

Number Of Ingredients 7

Ingredients

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)

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 CAKE

Chickpea Chocolate Cake image

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

Ingredients

2 cups cooked chickpeas
1/3 cup orange juice
4 egg whites
130 ml water
3/4 cup soft brown sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 cup desiccated coconut

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

Chocolate Chickpea Cake image

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

Ingredients

15 ounces chickpeas, rinsed and drained
1/3 cup orange juice
4 eggs, room temperature
1 cup light brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons butter (for optional topping)
6 ounces semisweet chocolate (for optional topping)

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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