Gluten Free Chickpea Chocolate Cake

    1 hour 10 minutes

    A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

    995 people made this

    Serves: 12 

    • 1 1/2 cups (250g) dark chocolate chips
    • 540g chickpeas (about 1 1/2 tins, drained)
    • 4 eggs
    • 3/4 cup (150g) white sugar
    • 1/2 teaspoon baking powder
    • 1 tablespoon icing sugar for dusting

    Preparation:15min  ›  Cook:40min  ›  Extra time:15min cooling  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 23cm round cake tin (omit the flour to make the cake 100% gluten free).
    2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
    3. Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder then pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
    4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with icing sugar just before serving.

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    I make this recipe with just one can of chick peas and used sugarless applesauce instead of sugar. I use about a cup of applesauce and the cake is so moist and lasts longer. I also make a glaze out of melted chocolate and sherry. This is a huge hit in my family and I'm always asked to bring it to parties. Also, my son is diabetic and it is so easy to figure out the carbs and fibre in this recipe!  -  11 Oct 2012


    Yum! Turned out really well. Nice nutty flavour but overall chocolate yumminess I will try it with white chocolate next!  -  15 Jul 2010


    Used different ingredients. I tried it with Cannellini beans ala Nigella, the consistency is different, it rises a lot more but takes longer to cook. Also we all had sick bellies afterwards, like eating too much brown rice :S  -  19 Jul 2010