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Chickpea Chocolate Chip Cake

An easy-to make gluten-free, grain-free cake made with canned chickpeas. The perfect clean eating dessert!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert, gluten-free
Cuisine: American
Servings: 8
Calories: 331kcal


  • Olive oil cooking spray
  • 2 tablespoons ground flaxseed
  • 1 – 15.5 ounce can chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tablespoon avocado oil or melted coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 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 1/3 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.


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