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Chocolate Chickpea Cake | Eggless Chocolate Cake with Chickpea Flour | Glutenfree Chocolate Cake
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Chocolate Chickpea Cake

The chocolate chickpea cake is rich, fudgy, and naturally gluten-free. A dessert that's decadent but comes together easily with simple ingredients in one bowl!
Prep Time20 minutes
Cook Time35 minutes
Course: Cakes, Dessert
Cuisine: American, Indian
Diet: Gluten Free
Servings: 10 Servings
Calories: 324kcal
Author: Natasha Minocha

Ingredients

  • 1 cup Dark chocolate (55%) chips
  • 6 Tbsp Butter
  • 1/2 cup Raw sugar You can use regular white sugar too
  • 1/2 cup Chickpea flour/ Besan
  • 1/4 cup Almond flour
  • 1/3 cup Cocoa powder
  • 1/4 tsp Baking soda
  • 1/2 cup Soy milk, warm
  • 1 tsp Rosewater Optional

Chocolate Ganache

  • 1/4 cup Cream
  • 1/4 cup Dark chocolate chips
US Customary - Metric

Instructions

  • Preheat your oven to 170 C / 340 F. Grease an 8" spring-bottom pan and line the bottom with parchment paper.
  • Melt the chocolate and butter in a large bowl placed over a pan of simmering water.
    1 cup Dark chocolate (55%) chips, 6 Tbsp Butter
  • Take the bowl off the heat and stir in the sugar.
    1/2 cup Raw sugar
  • Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
    1/2 cup Chickpea flour/ Besan, 1/4 cup Almond flour, 1/3 cup Cocoa powder, 1/4 tsp Baking soda
  • Mix well.
  • Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny, thick batter.
    1/2 cup Soy milk, warm, 1 tsp Rosewater
  • Transfer to the prepared pan, smooth the top, and bake at 170 C / 340 F for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
  • Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
  • Serve as is or top with chocolate ganache. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!

Chocolate Ganache

  • Gently heat the cream, add the chocolate chips, stir well until you get a smooth, shiny mixture. Let it cool before pouring on the cake.

Notes

  • Use room temperature ingredients for easier blending.
  • I highly recommend using a kitchen scale to measure the ingredients for the best results.
  • There is no proper way to test if the chickpea cake is done. Because the eggs and flour are missing, it doesn’t behave like a regular cake. I deem the cake done when the top is cooked, and the center is just a tad wobbly.
  • The cake will rise a bit during baking and will sink as it cools. Don't worry, this is normal!
  • Soy milk should be warm, so it doesn’t seize the chocolate when you mix it in.
  • Don’t overbeat the batter.
  • Don’t risk using a regular cake tin. A spring-form pan is your best bet here! 
  • If you’re worried about overbaking, keep an eye out after you cross the 30-minute marker. Resist opening the oven door to check.
  • Tent the cake with foil in case the top starts browning too fast.
  • Let the cake cool in your pan, and then place it in the fridge. Don’t be in a hurry; give it at least an hour. It should do the trick, but it’s best to keep it overnight. A chilled cake makes your life so much easier by sliding right out of the pan. 

Nutrition

Serving: 1 Serving | Calories: 324kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 100mg | Potassium: 152mg | Fiber: 5g | Sugar: 21g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg