I know, you are probably thinking ‘I bet that tastes horrible’…but I promise, it’s pretty great! I have already found myself lingering back to the pan for more. Let’s just say, it’s almost gone and I baked it last night! I found this great recipe on 52 Kitchen Adventures, a fabulous blog I came across the other night. I was seeking gluten-free, dairy-free desserts to make but I honestly didn’t think I would find anything edible. Turns out, I was 100% wrong!
This is a fast and super easy recipe. The cake tastes great alone but in the future I am certainly going to attempt adding cinnamon, fresh or dried fruit (cherries, blueberries, cranberries or strawberries) and honey to replace the agave. I also want to add a buttercream frosting next time as well (although, that won’t make this a dairy-free dessert…but that’s fine by me).
And the bonus is…each slice has 6 grams of protein!! I am in heaven.
Who would have thought chickpeas could be so versatile.and delicious!
1 15-oz. can chickpeas, drained
2/3 C orange juice – use real “orange” juice, not juices filled with sugar. Real orange juice is sold at TJ’s and Whole Foods
2/3 C agave
2/3 C cocoa
1/2 t of baking powder
1/4 t of baking soda
1 t vanilla extract
Preheat oven to 350°F. Grease and flour a 9-inch cake pan (square or circle) and line the bottom with parchment paper.
Blend chickpeas and orange juice in food processor until smooth. Add in eggs, 1 at a time, blending in between.
Combine remaining ingredients in large bowl. Mix in chickpea mixture. Pour into prepared pan and bake around 45-50 minutes, until toothpick inserted in middle comes out clean. Let cool before removing cake from pan. Enjoy!
I cut my cake into 9 slices, each contains: 175 Calories, 6g Protein, 32 Carbs, 2.5g Fat, 2g Fiber
Will you try this?! What else have you used chickpeas for?