Take a can of chickpeas and turn them into a decadent, fudgy, and chocolatey cake! This is a great gluten-free healthy dessert option that is also made with chocolate, Stevia, a few eggs, and that’s it! Top this chocolate cake off with fresh berries and light whipped topping.
By looking at this cake, you won’t guess what is in it. By tasting it, you won’t be able to tell as the texture of the cake is almost like a fudgy brownie. Well, let me say this Flourless Chocolate Cake (chickpea chocolate cake) is sugarless, gluten-free, and made with real chocolate. How could something that sounds so…boring, be so good? Well, I’ll tell you. You are looking at a delicious cake with the ingredients of eggs, milk chocolate, Stevia, and……CHICKPEAS! You heard me, chickpeas! You won’t be able to tell. I promise. Put this cake in front of a kid or a chocolate lover and I promise they will love it!
I have looked for healthier ways to make desserts without the guilt and this recipe does it. The original recipe does call for regular table sugar, but I substituted the sugar for Stevia. It was perfect! You can also use honey, maple syrup, or agave nectar. Now of course the white stuff on top of the cake is powdered sugar, but I only sprinkled about a tablespoon or so across the entire cake.
You only need a food processor
One of the great things about making this cake is you only need a food processor to blend all of the ingredients together. The trick to making this cake as smooth and luscious as possible is to pulse the chickpeas for as long as you can. Pulse the chickpeas into as small of a crumb as much as possible, you will then add the eggs one at a time, vanilla extract, pour in the melted chocolate, add the Stevia, salt, and baking powder.
Once you have blended all of the ingredients together, you will pour the cake batter into a prepared 9-inch round cake pan, and bake in a preheated oven for 30-40 minutes. Once the cake is cooled enough to remove from the cake pan, you will place it on a wire rack and allow the cake to completely cool. Pretty easy, huh?
Topping for the cake
It is in my opinion and experience that when you have a dense and rich chocolate cake, the only thing that could make it better is adding a berry topping. For this cake, it is a delicious idea to add some mixed berries to a bowl, sprinkle with a little sugar or erythritol to allow the juices to escape the berries. With each serving of the cake, top each slice off with a dollop of whipped topping and some fresh berries. The sweetness of the berries works well with the richness of the cake.
For this recipe, you pretty much can substitute every ingredient. Although I must say I don’t have a solution for the eggs. The rest of the ingredients can be easily substituted. Here are some ideas:
- Semi-Sweet Chocolate>> Vegan Chocolate ( to make the cake dairy free)
- Chickpeas>> Black Beans
- Stevia>> Honey, Agave, Erythritol
- Whipped Topping>> Coconut Cream Topping
Commonly Asked Questions
I feel that you can. Although, I have not tried that method. But I feel that you can use about 15 ounces of chickpea flour and you should be fine. Again, I have not tried this so I can’t be completely sure.
I do have a chocolate frosting recipe using avocados and maple syrup as a frosting. That would be one healthy-ish chocolate cake if you did that, but a delicious chocolate cake.
If you like recipes like this, then you will like the ones below:
- The Best Chocolate Cake Recipe
- Healthy Peach and Blueberry Crumble
- Low Carb Cheesecake with Strawberry Topping