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Chocolate Chickpea Cake




Source of Recipe


internet


List of Ingredients




2 cups cooked, drained chickpeas/garbanzo beans
1/3 cup orange juice
4 large eggs, at room temperature
1 cup packed brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cooking spray or oil



Recipe



Preheat oven to 350°F. Lightly spray or oil an 8" round cake pan and line bottom with a circle of waxed paper.

In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition.

In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.

Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan.

Note that this cake is very rich and moist and while the instructions say it makes 8 servings, we fed 16 with some left over. The recipe begins with the statement that if the cake is kept tightly wrapped, it will stay fresh and moist for up to five days.