Flourless chocolate chickpea cake

Picture of chocolate cake with raspberries on top


This cake is flourless, perfectly moist, and — thanks to the addition of chickpeas — packed full of protein. Surprise yourself with this healthier take on dessert.


1 can
chickpeas (19 oz) (drained and rinsed)
2⁄3 cups
1⁄2 teaspoon
baking powder
1⁄2 cup
semi-sweet chocolate
Ground cardamom (to taste)


  1. Preheat oven to 350 degrees. Grease and dust with flour a 9in cake, bread, or bundt pan.
  2. Using a food processor, a ricer, or a potato masher, blend the chickpeas until they form a thick paste. Add eggs, and mix until combined
  3. Add sugar, soda, and baking soda, and mix ingredients are well incorporated.
  4. Using a double boiler or microwave, melt the chocolate. Then, mix into the cake batter
  5. Bake for 40 minutes. When cake is finished baking, remove from oven and let stand for 10 minutes before inverting onto a plate or serving platter.


OPTIONAL: Top each serving with chopped fresh berries. You can also use frozen berries that have been fully defrosted.

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