Ingredients with Measurements:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 large eggs
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Food processor
- 8-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a food processor, puree the chickpeas until smooth.
3. Add the eggs, maple syrup, cocoa powder, vanilla extract, baking powder, baking soda, and salt to the food processor. Puree until well combined.
4. Stir in the chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Total time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 206
Fat: 7g
Carbohydrates: 32g
Protein: 7g
Fiber: 5g
Sugar: 19g
Substitutions for ingredients:
- Honey or agave nectar can be used instead of maple syrup.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add 1/2 tsp of cinnamon or chili powder for a spicy kick.
- Top the cake with whipped cream or fresh berries.
Tips and tricks:
- Make sure to rinse the chickpeas well before pureeing them.
- Don't overmix the batter, as this can make the cake tough.
- Let the cake cool completely before slicing.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds, or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle melted chocolate over the top of the cake.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- A glass of cold milk
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of foodborne illness.
Food history:
- Chickpea flour has been used in baking for centuries in many cultures, including India and Italy.
Flavor profiles:
- Rich chocolate flavor with a slightly nutty taste from the chickpeas.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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