This was a recent discovery when I got cravings for a chocolate cake but did not want to eat the sugar laden, creamy ones available in the dessert parlours. Co- incidently I had boiled chickpeas so landed up making this amazing, chocolatey, protein rich, fibre rich, healthy, fudgy, gluten-free, fat-free, no added sugars, super moist, easy to make chocolate cake inspired by so many food bloggers out there. I suggest everyone must try this at least once to agree that healthy can definitely be awesomely tasty and addictive!
Ingredients
Servings 4-5 persons (of course 1 person can devour the entire for breakfast lunch and dinner! 🙂 )
- Soaked Boiled chickpeas- 2 cups
- Cocoa powder ( non sweetened)- 8-10 tsp
- Dates big soft – 8-10
- Egg 1 whole (eggless version is possible)
- Stevia (dep on sweetness desired)
- Baking powder 1/4 tsp
- Sugar free Melted chocolate -optional
- Vanilla extract – 4-5 drops
Method
- Soak pitted dates in warm water for 1-2 hours then grind to a smooth paste.
- Keep cupcake moulds/ baking tray ready by greasing or lining with butter paper.
- Blend chickpeas, cocoa, dates paste into a smooth mix in blender/ processor. Remove in a bowl.
- Blend egg and baking powder in same blender.
- Fold in egg mix to batter, add in melted chocolate if you’re using.
- Check for sweetness, adjust with stevia.
- Batter must be dropping consistency if thick use milk/ water to adjust.
- Pour in moulds and microwave on high for 3-7 minutes depending on texture you want it can be kept gooey or made dense fudgy. Check with a toothpick.
- Serve warm or room temperature.
Tips
- You can add your favourite vanilla / chocolate protein powder to the batter to make it even more protein rich.
- You can add chocolate chips/ chunks/ top with frosting/ganache if your diet permits or put melted sugar free chocolate on top with fresh strawberries.
- Can add walnuts or almonds for a great crunch and sugar free chocolate chips.
- Same can be tried with boiled rajmah/black beans.