During my pregnancy, while I was trying to reconcile my cravings for sweets with the daily protein requirements of my condition, I did everything I could to sneak as much protein into every morsel of food and was thrilled when I came across dessert recipes made mostly of chickpeas. This recipe is adapted from several that I found on the internet (just Google "Garbanzo Bean Cake", they're all fairly similar). It makes a dense, moist cake that you would be shocked to find out was made mostly of chickpeas. I've modified the basic recipes I found to include the coffee flavor and switched out canola oil for coconut oil. I also replaced half of the sugar with brown sugar since I like the depth of flavor it gives to baked goods. —pigisyummy
- Makes 1 8" round cake
can of garbanzo beans
good quality cocoa powder
1 1/2 teaspoons
- Preheat oven to 350 degrees. Prepare cake pan by greasing and lining with parchment paper.
- Drain and rinse the chickpeas. While this next step is a bit time consuming and can be skipped, it is definitely worth doing and is recommended. Remove the skin from each chickpea by rubbing between your fingers. Rinse the chickpeas again to remove any remaining bits of skin.
- Place cleaned chickpeas and coffee into food processor and process until very smooth...beyond smooth.
- In a separate bowl, beat the eggs with the sugar. Stir in the cocoa powder, baking soda, salt, vanilla, coconut oil, and kahlua (if using). Finally stir in the chickpea puree.
- Pour batter into prepared cake pan and gently tap on counter to remove any large air bubbles.
- Bake on the middle rack, for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
- Top with any frosting you like. I personally like a simple ganache, but the possibilities are endless.