Chickpea Chocolate Cake Recipe

When you think of chickpeas, you may imagine them in a salad, or you may recall that they are a main ingredient in hummus. Perhaps you might even know that the water from canned chickpeas can be used as an egg substitute in baking. Were you also aware, though, that dried chickpeas can be used to make a flour that recipe developer Hayley MacLean describes as "a great gluten-free alternative to wheat flours?"

As MacLean tells us, "I love experimenting with different types of flours and sweeteners in my kitchen, and this cake stemmed from one of those experiments!" She tells us that "texturally and taste-wise, chickpea flour is very similar to that of all-purpose flour," and says of the cake she created with this secret ingredient, "I love how fudge-y and decadent it is, you would never guess it was so full of healthy ingredients. It is like taking a bit of the perfectly chocolate-y brownie, but in cake form!"

Ready to learn how to bake this cake in your own kitchen? Let's get started.

Here are all of the healthy ingredients used in this cake

In addition to chickpea flour, you're going to be using coconut palm sugar, coconut milk, and coconut oil to make this cake. You'll also need a few standard pantry staples: cocoa powder, baking powder, baking soda, vanilla extract, and chocolate chips.

As to what makes this cake so good for you, MacLean notes that chickpea flour "is lower and calories and carbohydrates and higher in protein than all-purpose flour." She acknowledges that "the extra protein makes it a little denser" but says this just lends the cake what she calls its "brownie-like texture." She also says that "Coconut palm sugar causes less of a blood sugar spike than refined sugar, as it has a lower glycemic index, so it sustains your energy longer, and coconut milk has significantly lower saturated fat than heavy cream."

The cake batter can be stirred up in a single bowl

Before you set up your mise en place, first things first: Preheat the oven to 350 F. Now get out all of your ingredients since you're going to be using them within the next few minutes. 

Whisk the chickpea flour with the sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Now, make a well in the dry ingredients (always fun!) and pour the coconut milk, oil, and vanilla into the crater. Stir until your batter is nice and smooth, then add half a cup of hot water and stir some more.

The cake bakes up in about half an hour

Grease and flour a round cake pan, then pour the cake batter into the pan and spread it out until it's nice and smooth. Sprinkle the chocolate chips over the top of the cake in an even layer. Now, check to make sure the oven is at 350 F. If it is, you're good to go. Put the cake in the oven and bake it for 30 to 35 minutes. Check the cake at 30 minutes with a toothpick pushed down into the middle. If the toothpick comes out clean, the cake is done baking. If there's wet-looking batter clinging to the toothpick, give the cake another five minutes in the oven, then check it again.

Serve this cake plain or with your favorite toppings

Once the cake is done, you can serve it warm or let it cool to room temperature. You can even serve it cold from the fridge, and it will still be good. It's great just as it is or with a side of fresh berries, as MacLean likes to serve it. She also tells us, "This cake is also delicious with a scoop of your favorite vanilla frozen dessert or some vanilla whipped topping ... to balance out the fudge-y cake!"

As an added bonus, if you stick to using dairy-free toppings such as whipped coconut cream, your cake will be not only gluten-free but vegan, too. As MacLean tells us, "Dark chocolate chips and cocoa powder typically do not have any dairy in them — only when using milk chocolate chips would that be an issue."

Chickpea Chocolate Cake Recipe
5 from 9 ratings
Ready to learn how to bake this decadent but relatively healthy chickpea chocolate cake in your own kitchen? Let's get started.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
8
slices
chocolate cake on plate
Total time: 40 minutes
Ingredients
  • 1 ⅓ cups chickpea flour
  • ¾ cup coconut palm sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup + 1 ½ tablespoons coconut milk
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips
Optional Ingredients
  • Fresh berries
Directions
  1. Preheat the oven to 350 F.
  2. Whisk together the chickpea flour, palm sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Create a well in the center of the dry ingredients and add the coconut milk, coconut oil, and vanilla extract. Stir to combine.
  4. Add ¼ cup hot water and stir until thoroughly mixed.
  5. Pour the batter into a greased and floured cake pan.
  6. Sprinkle the chocolate chips across the top of the batter.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  8. Garnish the cake with mixed berries if desired. Serve the cake warm or at room temperature.
Nutrition
Calories per Serving 282
Total Fat 15.3 g
Saturated Fat 12.0 g
Trans Fat 0.0 g
Cholesterol 1.1 mg
Total Carbohydrates 35.6 g
Dietary Fiber 3.8 g
Total Sugars 24.2 g
Sodium 230.6 mg
Protein 5.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe