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It’s our Fourth Anniversary!!! Today marks the launch of Volume 5 of the Menu Mailer. Purchase a 6 or 12-month subscription package and receive 30% off with coupon code “ANNIV30OFF” through tomorrow at midnight EST!
CTF the longest running traditional foods Menu Mailer on the internet. We have served up hundreds of recipes in the past four years and we look forward to many more!
To celebrate, how about some cake? Chocolate cake is my favorite. I promise that they’ll never guess it’s chickpeas in this cake! I served this over the holidays the last two years in a row. It was a hit, even with guests who don’t like chickpeas or other beans. The density and texture is similar to a pound cake. This recipe is too thick to do in a blender, you’ll need a food processor.
Hands-on: 15 minutes
Hands-off: 35 minutes
1½ cups sprouted or soaked and cooked chickpeas
¾ cup or more rapadura
1/3 cup coconut oil or butter, melted
¼ cup cocoa powder
1 tsp baking powder
Preheat oven to 350 degrees. Grease an 8”x4” loaf pan and set aside.
Combine the chickpeas, eggs and rapadura in a food processor and blend until smooth. Add the remaining ingredients and blend until uniform, scraping down the sides of the bowl if necessary. Pour into the greased loaf pan and bake for about 40 minutes, until a toothpick inserted comes out clean.
Serve in slices like pound cake or decorate as desired.
This can also be baked in a 9” round cake pan if you don’t have the right size loaf pan. Watch for doneness after 35 minutes. If you don’t have cocoa powder, you can substitute 1½ cups chocolate chips and melt in a double boiler and blend with the chickpeas and cut down on the sweetener.
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