Chickpea Chocolate Chip Cake
Prep time
Cook time
Total time
An easy-to make gluten-free, grain-free cake made with canned chickpeas. The perfect clean eating dessert!
Recipe type: Gluten-Free, Dessert
Cuisine: American
Serves: 8
  • 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)
  1. Preheat the oven to 350 degrees and spray a 9-inch round non-stick cake pan with olive oil cooking spray.
  2. Combine the flaxseed with ⅓ cup warm water. Stir well and set aside.
  3. 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.
  4. Stir in all but 2 tablespoons of the chocolate chips. Pour batter into the prepared pan and sprinkle the reserved chocolate chips on top.
  5. Bake on the bottom rack of the oven for 30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Information
Serving size: 3 - 3½ ounces, Calories: 331, Fat: 21g, Saturated fat: 4g, Unsaturated fat: 17g, Trans fat: 0g, Carbohydrates: 30 Sugar: 18g, Sodium: 468mg, Fiber: 6g, Protein: 9g, Cholesterol: 24mg
Recipe by Queen of My Kitchen at