Chocolate Chickpea Loaf

 

This definitely goes down as one of the greatest miracles I've ever witnessed in my entire life. No flour, no butter. And yet... sigh. Beautiful. Just beautiful. Watching this baby rise up from the oven was one of the happiest and most exciting things to have happened to me this year.

Okay so I'm exaggerating a little. But I still can't believe that this cake has no butter or flour in it. I gave a slice to my mom and even she was shocked. With that said however the recipe definitely needs some tweaking. Texture wise it was great. It was like a cross between a pound cake and a muffin. Taste wise however, something's definitely missing. I can't figure out what. More sugar maybe. And a pinch of salt? Hmmm... help?

But anyway, moving on... if you've got any friends with restrictive diets, this cake should solve most, if not all of your problems. I got the recipe off some Jewish website. You can check it out here. In the meantime...

Ingredients 

2 cups cooked, drained chickpeas/garbanzo beans
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 

Preheat oven to 350°F. Lightly spray a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax 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.