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2 cups cooked, drained chickpeas/garbanzo beans
Preheat oven to 350°F. Lightly spray or oil an 8" round cake pan and line bottom with a circle of waxed paper.
In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition.
In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.
Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan.
Poster's Notes:
Note that this cake is very rich and moist and while the instructions say it makes 8 servings, we fed 16 with some left over. The recipe begins with the statement that if the cake is kept tightly wrapped, it will stay fresh and moist for up to five days.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1/3 cup orange juice
4 large eggs, at room temperature
1 cup packed brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cooking spray or oil
My best friend at work just had a birthday. Caroline is allergic to wheat and not fond of dense tarts so we had all but despaired of baking her a cake. Then I found this recipe in the latest issue (Autumn 2002) of "Veggie Life" magazine. It is absolutely perfect. It is similar to a cake-like brownie with a slightly lower than expected rise, and would have been awesome with whipped cream had Caroline not also been lactose intolerant. I will reproduce the recipe exactly but want to add that next time, instead of using my food processor to mix this I'll start by putting the chickpeas (btw, I used canned) through my food grinder to get rid of the skins. There weren't many but they were startling when we found them. I think I'll also add a drop or two of vanilla flavoring just to round it out a tiny bit.