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Chocolate Chickpea Cake
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- #56014
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups cooked or canned and drained chickpeas (garbanzo beans)
1/3 cup orange juice
1 large egg, plus
3/4 cup egg beaters 99% egg substitute
OR
4 large eggs
1 cup packed brown sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
directions
Preheat oven to 350 degrees F. Lightly spray an 8" round cake pan and line bottom with a circle of waxed paper (Can omit this, it is difficult to get off the bottom of the cake).
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 a 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. Serve warm or at room temperature.
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nutrition data
204 calories, 2 grams fat, 43 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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