Super Moist Flourless Chickpea Chocolate Cake


Preheat your oven to 350 F

Line a 1lb loaf pan with parchment paper

Purree chickpeas, eggs and vanilla in a blender or grinder

In a large bowl bring together oil, cocoa, brown sugar, stevia (or more brown sugar), baking powder, salt and chickpea mixture – stir until smooth

Melt chocolate chips in the microwave (about one minute)

Add to batter and stir until smooth

Transfer batter into loaf pan and bake for 45 minutes


** Even tho I really recommend using coconut flour, you can leave it out and bake the cake for 60 minutes or substitute with all-purpose flour and start checking with a stick after 50 minutes if the cake is done (stick has to come out clean)


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