Healthy Chocolate Fudge (Chickpea) Cake
I couldn’t decide what kind of cake to make for my birthday, so I ended up inventing my own recipe, inspired by this. Being vegan and gluten free and made from chickpeas (you couldn’t tell at all!), it was definitely the strangest cake I have ever had, but surprisingly, it was really good.
It doesn’t really taste like regular cake–it’s very dense and smooth looking, like fudge–but it won a seal of approval from my family, and the whole thing was devoured in a day!
Chocolate Fudge Chickpea Cake
Vegan, gluten free, soy free, nut free
- 2 cans chickpeas, drained and rinsed
- 3/4 c rolled oats
- 1/4 c unsweetened cocoa powder
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 2 t vanilla extract
- 1 1/2 c brown sugar
- 3 T oil (canola, coconut, etc)
- 1/4 c nondairy milk or applesauce
- Blend all of your ingredients together very well in a food processor or blender. I don’t have a food processor so I used a blender, and it was sort of difficult. I recommend blending the wet ingredients first so that you get a liquid base going.
- Pour batter (it will be thick) into a well oiled 9-inch round pan and cook at 350 F for 30-40 min, until a toothpick inserted in the middle comes out clean.
- Let stand for at least 10 min before removing it from the pan
The frosting/icing I made was a bit more of a challenge. I tried to follow a recipe that I found online that called for tofu, and my frosting ended up tasting like blended tofu (ew). I played around with it and ended up getting a pretty tasty frosting!
- 4 oz firm tofu
- 1 t apple cider vinegar or lemon juice
- 1/2 t vanilla extract
- 1/2 t almond extract
- 1/2 t cinnamon
- l T coconut oil
- 1/4 c rolled oats
- 2/3 c powdered sugar