CHOCOLATE CHICKPEA CAKE
This cake confuses people, they're surprised to learn that it's made from beans. I added the topping to make it look nicer and richer. Taken from May 1998 Veggie Life magazine.
Provided by Wendy0
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
- In a food processor, process chickpeas and juice until smooth.
- Add eggs, one at a time, pulsing after each addition.
- Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
- Pour batter into pan.
- Bake 50 minutes or until a toothpick comes out clean.
- Let cake cool on a rack 15 minutes before removing from pan.
- For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.
Nutrition Facts : Calories 365.4, Fat 18.9, SaturatedFat 10.6, Cholesterol 104.5, Sodium 307.5, Carbohydrate 48.3, Fiber 6.5, Sugar 27.8, Protein 9.2
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