Healthy Chocolate Chickpea Cake

This Chocolate Chickpea Cake will become your new best friend.  Its healthy and light, quick to make, has loads of chocolate flavour and  a soft texture with decadent rich dairy free and sugar free frosting. 

Baking with Chickpeas is easier than you think and creating low calorie cakes, cookies and brownies is something you can do in under 40 minutes with simple ingredients and little fuss. 

Recipe Highlights 

• This Chickpea Cake is moist, light and fluffy and won’t dry out  
• You can’t see or taste the chickpeas 

• There are deep rich chocolate flavours that are truly satisfying 
• The thick lush chocolate frosting is so good you’ll want to eat it on its own 
• It holds together like a regular cake and won’t crumble in your hands 
• One slice is packed with fibre and protein and will keep you fuller for longer 
• There is no oil or butter,  yet the cake is perfectly moist 

• Its made with simple everyday ingredients you can find at your regular supermarket 
• Its perfect as a snack with coffee, healthy birthday cake, or as an after dinner dessert 
• It lasts in the fridge for a whole week 
• Its light, naturally sweetened with no added sugar and is low calorie 

Cake Ingredients 

Instead of using flour, this is a chickpea cake which is made with canned chickpeas that are drained and rinsed before being blitzed in a food processor.  This is super easy and convenient as there is no pre cooking required.

Check out this Chocolate Black Bean Cake and these Chocolate Blackbean Muffins for more healthy flourless baking.

Frosting Ingredients 

Ingredient Notes 

• Canned Chickpeas:  any brand of canned chickpeas will work.  They are also called garbanzo beans in some areas.  Make sure to drain the liquid and rinse them under tap water before adding to the food processor.  As an alternative to canned chickpeas, you could also use canned blackbeans (drained and rinsed) 
• Bananas:  two medium sized ripe  bananas are needed for this recipe.  The bananas help to provide moisture and create a light and fluffy cake.  Don’t worry about any black or brown spots  on the bananas, they are ideal to use and will have the right amount of sweetness. 

• Medjool Dates:  these provide sweetness, fibre and structure for the cake.  Medjool dates are plump and juicy with a caramel like centre.  They have softer skins than other types of dates and as such almost disappear into the cake batter. 
• Eggs:  these bind the cake batter together and protein. 
• Unsweetened Cocoa Powder:  this is the first layer of chocolate flavour.  Using unsweetened cocoa powder is best as there is enough sweetness from the dates and banana.  Using “Chocolate Powders” may result in the cake being overly sweet as they have added sugars.  

• Sugar Free Dark Chocolate Bar:  this is second layer of chocolate flavour.  If unable to find sugar free dark chocolate, using a dark chocolate bar that is 75% or 80% would also work, or semi sweet dark chocolate chips.  The sugar free brand I generally use is “Noshu” or “Natvia” both of which I find in the baking aisle of the supermarket. 
• Vanilla Essence:  for additional flavouring.  This can be left out if you don’t have it, or alternatively you can substitute with the same amount of espresso, instant coffee dissolved in hot water, or fresh orange juice for a subtle orange flavour. 

• Baking powder:  helps the cake to rise and create lightness 
• Avocados:  Make sure avocados are ripe so that when you press the outside its not firm or hard.  It should have a little bit of softness when you press it.  I love using “Hass” avocados as they have a creamy flesh, however any type of ripe avocado will work. 
• Sugar Free Maple Syrup:    This adds sweetness and flavouring to the frosting 

There is not much involved with making this cake and with a food processor you can have it in the oven in about 10 minutes. 

Whilst this cake is perfect with your morning coffee or afternoon snack, it works perfectly as a healthy dessert too. Served with fresh blueberries, and crème fraiche or even sugar free vanilla ice cream, this cake will definitely satisfy your after dinner cravings. 

How To Make 

1. Melt Chocolate and Soften Dates:  Break up chocolate and place into a microwave safe bowl.  Microwave on high for 60 seconds until just melted.  Add pitted dates to a bowl of hot tap water and let soak for 10 to 15 minutes until soft.  Squeeze out all the water using hands. 
2. Blitz Ingredients:  Add all ingredients to a food processor and blitz until combined into a sticky smooth batter (may take a couple of minutes depending on the speed and power of your food processor). 

3. Add Batter to Cake Tin:  Pour batter into a square cake tin (25cm by 25cm/10 inch by 10 inch or thereabouts).  Tin should be lined on the bottom and sides with baking paper (use a little spray oil to hold in place) 

4. Bake and Cool:  Bake in a fan oven at 180 degrees C/360 degrees F for 35 minutes.  Let cake cool in the tin before removing onto a wire rack (covered) to cool completely to room temperature. 

5. Frosting:  Add all the frosting ingredients to a clean food processor and blitz until smooth and creamy.  Spoon frosting over the cake and refrigerate for 1 – 2 hours 

Recipe Tips 

Healthy baking without adding loads of sugars is easy once you know a few tips and tricks.

• Medjool Dates: you can buy medjool dates either pitted (with the seed already out), or with the seeds still in. If buying non pitted dates, make sure to remove the seeds. If dates are already very soft from being out at room temperature and the weather is warm, you may be able to skip the soaking. However soaking them to make them soft and pliable is more friendly for your food processor. The softer they are the better they will absorb into the cake batter. 
• Sugar Free Chocolate: Chocolate chips or a bar will work as it will be melted in the microwave and added to the cake mixture. There are many sugar free brands around these days and the one I use frequently is “Noshu” or “Natvia”.  
• Sugar Free Chocolate Alternative: If unable to find sugar free chocolate, don’t use additional cocoa powder as this will dry out the cake and make it crumbly. You could leave it out or use a regular dark chocolate in the 75% to 80% range. 

• Frosting: Make sure the cake is completely cool before frosting otherwise it will slide off. If your frosting is on the runny side, refrigerate for an hour to firm it up, them spread onto the cake. 
• Baking Powder: Check the used by date to Make sure it hasn’t expired as this will prevent the cake rising. If you haven’t used it in 6 months or more, it may be best to buy a new one 
• Cake Tin Size: I used a square metal tin (8 inch by 8 inch or 20cm by 20cm), lined with baking/parchment paper on the base and sides to prevent sticking. I like to use a little spray oil to hold the paper in place. Using a 9 inch pan will make the cake thinner. You could also use a small round cake tin around 8 inches in diameter. 
• Storage:  This cake will stay moist and delicious for a week in the fridge, even with the frosting. Make sure to store in an air tight container. Because of the frosting, I don’t recommend keeping the frosted cake on the bench at room temperature as it wont last as long. 
• Freezing: This cake with the avocado chocolate frosting freezes well so its great to make ahead. Make sure it is fully cooled before freezing. Either slice into 9 pieces or keep whole to freeze. It will last in the freezer upto 8 weeks. 

Cutting back on sugar and cleaning up your eating habits doesn’t mean you have to give up cake or desserts! This decadent chocolate chickpea cake is very unassuming but totally addictive with its light and airy texture and thick chocolate frosting.

I love chocolate cake and I never feel guilty eating this one because its naturally sweetened, doesn’t have added sugar, its packed with fibre and protein and its great for sensitive stomachs that don’t tolerate flour very well.