Chocolate Chickpea and Date Cake
Now on first thought, you’re thinking Chickpeas and dates? But This cake is delicious and moist and all you’d want a cake to be. Even better is that it has no refined sugars and is packed with healthy chickpeas! Chickpeas are a great source of dietary fibre, protein, iron, manganese, and are great for stabilizing blood sugar.
Its the kind of cake you’ll feel very little guilt tucking into, and no one will be the wiser as to its ‘health benefits’. It’s both gluten and dairy free. Chances are it won’t last long in the house.
I’ve simply taken the chocolate chickpea muffin recipe and adapted it to create the most decadently moist, light and satisfying chocolate cake.
And the best part is that it’s so easily thrown together and baked in no time at all.
1 can (250g) chickpeas drained.
3 extra large eggs or 4 small eggs.
4 tablespoon ‘s of melted coconut oil.
1/3 cup of organic raw cocoa
1/2 cup honey
6 Medjool dates pitted
1 teaspoon baking powder
1 teaspoon molasses
Vanilla paste or extract.
Pre-heat the oven to 180°c
Place all ingredients into a blender and blend until smooth and combined.
Grease a 20cm cake tin with some coconut oil and pour batter into the cake tin.
Bake for 20-25 minutes or until the centre feels set.
This cake can be enjoyed with or without icing, I’ll share a really neat recipe with you all next week for a light and fluffy icing that will take this cake to the next level!
Happy baking, take pics and share or let me know if you baked up a storm and treated yourself and some friends or family with this recipe, or any others I’ve posted. I love connecting with you so get in touch or comment below.
Love and health,
“Mama Wolf” x
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