Rich Dark Chocolate Chickpea Cake
[Eco-Natural Cook] Indulge in a Rich Dark Chocolate Chickpea Cake (Vegan Baking)
Experience guilt-free indulgence with this incredibly rich and fudgy Dark Chocolate Chickpea Cake! Made with wholesome chickpeas and deep, dark chocolate, this vegan delight offers a wonderfully dense texture that’s surprisingly satisfying. This recipe is perfect for anyone looking for a healthier alternative without compromising on flavor. Enjoy a delicious, plant-based treat that’s both nourishing and decadent. Let’s bake a healthier sweet together!
Ingredients- 150g Chickpeas (dried)
- 30g Cacao Nibs
- 100g Unrefined Sugar
- 80g Dark Chocolate (70% cocoa or higher recommended)
- 100g Chickpea Cooking Water
- 10g Lemon Juice (approx. 2 tsp)
- 1g Salt (sea salt or Himalayan pink salt)
- 1g Baking Powder
Cooking Instructions
Step 1
Begin by preparing the chickpeas. The night before, rinse 150g of dried chickpeas thoroughly and soak them in plenty of water for at least 8 hours, or overnight. The next day, drain the soaked chickpeas and place them in a pot. Add enough water to cover the chickpeas by about twice their volume. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes until they are tender. Drain the cooked chickpeas, reserving 100g of the cooking water – this liquid will add moisture and a subtle depth to your cake.
Step 2
Next, melt the dark chocolate. Finely chop 80g of dark chocolate. I used a 99% dark chocolate for a deep flavor, but feel free to use any dark chocolate with 70% cocoa or higher. (The chocolate I used contained organic cocoa mass, organic cocoa butter, and organic coconut blossom sugar, making it a healthier choice!)
Step 3
Place the chopped dark chocolate into a small, heatproof bowl. Portioning it like this makes the double-boiling process easier and safer.
Step 4
Fill a saucepan with a small amount of water and place it over medium heat. Once the water is simmering, reduce the heat to low. Carefully place the bowl of chocolate into the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Stir gently as the chocolate slowly melts. Be mindful of the heat to prevent the chocolate from scorching.
Step 5
Now, let’s make the cake batter. In a blender or food processor, add the 150g of cooked and drained chickpeas. Their smooth texture will contribute to the cake’s rich, fudgy consistency.
Step 6
Pour the reserved 100g of chickpea cooking water into the blender with the chickpeas. While regular water can be used, the chickpea water adds an extra layer of flavor. Adding the liquids first often helps the blender process the ingredients more smoothly.
Step 7
Finally, add the dry ingredients to the blender. Measure out 100g of unrefined sugar, 30g of cacao nibs, 10g of lemon juice, 1g of salt, and 1g of baking powder. The cacao nibs will provide a delightful textural contrast and intense chocolate notes.
Step 8
Blend all the ingredients until a smooth, uniform batter forms. You want a consistency that’s free of lumps. Scrape down the sides of the blender as needed to ensure everything is well incorporated. Once the batter is smooth, pour in the melted dark chocolate and blend again until just combined. This smooth batter is the key to a perfect cake.
Step 9
Prepare your baking pan. Line it with parchment paper. To prevent the batter from sticking, lightly grease the bottom and sides of the parchment paper with a neutral oil or melted coconut oil. This will make removing the cake much easier later on.
Step 10
Carefully pour the prepared batter into the lined pan, smoothing the top with a spatula. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
Step 11
Once baked, remove the cake from the oven and let it cool in the pan for a short while before inverting it onto a wire rack to cool completely. Allowing it to cool fully is important to prevent it from breaking when sliced.
Step 12
Voila! Your rich and decadent Dark Chocolate Chickpea Cake is ready. The deep chocolate flavor combined with the subtle nuttiness of the chickpeas creates a uniquely satisfying dessert.
Step 13
For an even more decadent experience, try serving this cake chilled. After it has cooled completely, freeze it until partially frozen, then allow it to thaw slightly at room temperature. Enjoy it when it has a firm, almost ice-cream-like texture. It pairs wonderfully with a warm cup of tea or coffee for a perfect treat.
