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Chickpea Chocolate Cake (Gluten-Free)

Most Americans fail to reach the recommended 25 grams of fiber per day. A single cup of chickpeas, lentils, or split peas, however, gets you halfway there. Experiment with pulses as a major component of a dish, rather than just an addition. Yes, that includes dessert.

Chickpea Chocolate Cake (Gluten-Free)


Recipe courtesy Northern Pulse Growers Association
Makes 9 servings

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder*

Optional toppings: Powdered sugar, frosting, or fresh berries

*Check to make sure item is gluten-free.

Preheat oven to 350 F. Grease 9-inch round cake pan. Melt chocolate chips in microwave-safe bowl, stirring occasionally until chocolate is smooth. Combine chickpeas and eggs in food processor or blender and process until smooth. Add sugar and baking powder; blend. Pour in melted chocolate, then blend until smooth. Transfer batter to prepared cake pan. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack.

Nutrition Facts

per serving:
calories: 320
fat: 13 g (saturated fat: 7.4 g)
protein: 7 g
carbohydrate: 47 g
fiber: 3 g
sodium: 190 mg
iron: .8 mg
folate: 10.4 mcg

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