This cake is moist, chocolatey, and full of protein…it’s made with CHICKPEAS!
And, honestly, you wouldn’t know it unless someone told you.
I made this cake for my mother-in-law’s and my family birthday dinner.
And…she made my favorite: White Cake with Chocolate Frosting and Sprinkles.
Who’s was better? I think Nanna liked the one I made for her best and I liked the one she made me best:)
1 12 oz. can + 1/4 cup garbanzo beans (a.k.a. chickpeas)
3/4 cup sugar
1 t. vanilla
1/2 t. almond extract
1 t. baking powder
1 3/4 cup chocolate chips
3 T. butter
cocoa for dusting the pan
Powdered sugar, for dusting the cake:)
Place chickpeas and sugar into a food processor and pulse until smooth and combine. Add eggs, vanilla, and almond. Pulse till combine. Meanwhile, melt butter and 1 1/2 c. chocolate over the stove top until melted. Add chocolate and baking powder to chickpeas mixture and pulse until combine. Add remaining 1/4 cup chocolate chips. Pour batter into a prepared 9 in. round cake pan. Use cocoa instead of flour to dust pan and ensure the cake stays gluten-free! Bake cake at 350 degrees for 40 minutes. Knife should come out clean. Top cooled cake with strawberries and powdered sugar.