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
  1. 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. 
  2. 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.
  3. 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!

Vegan Vanilla Almond 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
Directions: Blend all ingredients well in a blender. Adjust sweetener/other ingredients to taste. This frosting gets thicker when it is cold, so you may want to put it in the fridge before spreading it on your cake.
Question of the day: What dessert do you like to make for your birthday? What’s the weirdest/best cake you’ve tried?

Tags: , , , , , , , , , , , ,

9 Responses

  • keepinitkind

    This looks so yummy! I love using beans in my desserts! :-)

  • Gillian

    This looks fabulous! Going to give it a try soon. Glad to have found your blog :)

  • zora

    thanx for this special recipe. i tried it out today and we really liked it. a quick and healthy dessert i will be making again! i tweaked it a bit and used 1/2 a cup of soy milk and 1/4 cup of canola oil instead of the smaller amounts you proposed. maybe the chickpea cans in switzerland are bigger :)

  • sabrina fortune

    hi, I made this last night and it came out just like ur pictures. I was very excited because this was my very first vegan dessert oh and it tasted just hevenly I couldn’t believe it was so good.

  • Natasha Fowler

    Hey Emma,

    It’s Natasha, the newsletter editor from sna. I just read through your blog and I absolutely love it. Your recipes look delicious (I’m going to make the carrot cake oatmeal and chickpea cake this weekend) and the articles that go with them are beautifully written and creative. I will definitely use some of your recipes for the next newsletter. Also, I was wondering if you’d be interested in writing an article for the newsletter? There’s going to be a spring wellness theme, with a huge emphasis on fresh produce and natural foods. Some ideas, if you’re willing to write, could be vegan alternatives to baking products (sweeteners, egg substitutes, etc.) or how to sneak veggies into any dish (like your carrot oatmeal and chickpea cake). But it’s up to you. Let me know what you decide. My email is nfowler@ucdavis.edu.

    Hope to hear from you soon,
    Natasha Fowler

  • Anonymous

    Hi, it looks & sounds great! I’m trying it right away :)
    How many grams are two cans of chickpeas please?

Leave a Reply