An easy-to-make gluten-free, grain-free cake made with canned chickpeas. The perfect clean eating dessert! JUMP TO RECIPE
STOCKING UP ON CANNED FOODS
Stocking up on essential food items has been a popular topic lately as we all deal with the COVID-19 outbreak. We’re supposed to minimize our trips to the grocery store but still keep our families well-fed. What makes this difficult is that we need more food now than before, as we’re all eating at home – no more work/school lunches or dinners out. Sweet treats are important too because let’s face it, we need comfort during this difficult time. One thing that can help you balance these demands is to stock up on canned foods. This might not sound very logical or appealing but it’s actually an excellent strategy as long as you make healthy canned food choices. (Yes, indeed this Chickpea Chocolate Chip Cake is made with a canned food item!) Check out this article – Canned Foods Nutritionists Swear By.
A MULTITUDE OF USES FOR CANNED CHICKPEAS
One of my favorite healthy canned foods is chickpeas. There are so many things you can make with a humble can of these nutritious legumes. And because they’re nonperishable you can literally keep them in your pantry for years. They never last that long in my house though because I use them all the time in things like hummus, salads, soups, veggie burgers, falafel and pasta dishes. I mash them together with avocado and slather them on sandwiches or crackers, and I roast them with simple seasonings for an utterly addictive, nut-like snack. All those are great uses for canned chickpeas and not all that unusual, but what might come as a surprise to a lot of people is that you can also use canned chickpeas to make delicious, guilt-free desserts like this decadent Chickpea Chocolate Chip Cake that’s grain-free and gluten-free.
A RECIPE MISTAKE
This recipe for Chickpea Chocolate Chip Cake was a happy accident. I was actually trying to develop a recipe for chocolate chip cookies but the batter was not stiff enough to hold together so I dumped it into a 9-inch round cake pan and baked it anyway. I didn’t think the texture would be quite right for a cake but I figured it would still get eaten. I planned on going back afterward and tweaking the recipe further to achieve a proper cookie dough. But when I removed the cake from the pan and cut into it, I was pleasantly surprised to see that the texture was perfectly moist and cake-like. And when I served it for dessert that night, everyone loved it. No do-over needed!
MORE RECIPES LIKE THIS
Check out these other healthy and delicious recipes using canned chickpeas: Chickpea Spinach Salad, Curry Chickpea Chicken Salad, and Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette.
If you make Chickpea Chocolate Chip Cake don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- Olive oil cooking spray
- 2 tablespoons ground flaxseed
- 1 – 15.5 ounce can chickpeas, drained and rinsed
- ½ cup almond butter
- ½ cup almond flour
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tablespoon avocado oil or melted coconut oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup bittersweet chocolate chips (60% cacao)
- Preheat the oven to 350 degrees and spray a 9-inch round non-stick cake pan with olive oil cooking spray.
- Combine the flaxseed with ⅓ cup warm water. Stir well and set aside.
- Add the remaining ingredients (except chocolate chips) to the work bowl of a food processor and process for 30 seconds. With the machine running, pour in the flaxseed mixture and process for 30 seconds more.
- Stir in all but 2 tablespoons of the chocolate chips. Pour batter into the prepared pan and sprinkle the reserved chocolate chips on top.
- Bake on the bottom rack of the oven for 30 minutes or until toothpick inserted in the center comes out clean.
LIKE THIS RECIPE? SAVE IT TO PINTEREST!