Chocolate Cake… shhhh, it’s got chickpeas!

1 10 2011

I have been on a mission to make a high protein, fat-free, low sugar cake.

There were a few attempts with lack luster results.  So far, this cake is the winner.

Even SO, the critic, said this cake passed the taste test.

Give it a whirl and let me know what you think.

Chickpea Chocolate Cake

1 can chickpeas, rinsed

2 bars dark chocolate (Lindt Excellence is excellent)

1 pkg soft tofu

1/4 cup cocoa

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp maple syrup

2 Tbsp vanilla

1 tsp Stevia

1 cup chopped walnuts

Preheat oven to 350ºF.  Grease a 9 x 9 baking pan.

Roast the chopped walnuts.  This can be done in a dry frying pan or in the oven while it’s heating up.  Do not walk away from you toasting nuts or they burn, I guarantee it.

You gotta melt the chocolate, so grab a pot and stainless bowl.  Place the chocolate in the bowl and the bowl over the boiling water.

Purée chickpeas, tofu, maple syrup and vanilla.  Once these wet ingredients are smooth, mix in cocoa, cinnamon, Stevia, and baking powder.

Mix everything together: the melted chocolate, the nuts, and the puréed chickpeas.  Once everything is combined, place the batter into the pan, spreading it into the corners.

Bake the cake for 45 minutes.  Allow to cool completely, when it comes out of the over it will seem underdone – once it cools it will be firmer and have a brownie-type consistency.

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: