Chocolate Chickpea Cake

This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in the fridge, wrapped airtight, and toasts up nicely.

Chocolate Chickpea Cake

About This Recipe

Active time:15 minutes
Total time:1 hour 15 minutes
Special equipment:food processor/immersion blender
This recipe appears in: Chocolate and Chickpeas: A Classic Combo?


  • 1 tablespoon butter, softened
  • 2 tablespoons cocoa powder
  • 5 oz chopped bittersweet chocolate or chocolate chips
  • 1 (19-ounce) can garbanzo beans, rinsed and drained
  • 4 large eggs
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Grease interior of 1 pound loaf pan with flour, then dust all surfaces with cocoa, tapping out extra.

  2. 2

    In a large microwave-safe bowl, melt chocolate by microwaving in 15-second intervals, stirring with a rubber spatula each time until melted. Alternatively, heat, stirring constantly, over double boiler until melted.

  3. 3

    Puree beans, eggs and vanilla in a food processor (or using an immersion blender) until smooth, about 1 minute. Add sugar, baking powder and salt and blend to combine, about 20 seconds.

  4. 4

    Add melted chocolate and blend to combine, scraping down sides of bowl well as necessary. Batter will have a thick, pudding-like consistency. Transfer batter into prepared pan and bake until knife inserted in center comes out clean, about 1 hour.

  5. 5

    Allow cake to cool for 15 minutes on wire cooling rack before inverting onto serving platter. Cool completely. Dust with confectioner's sugar just before serving.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: