How to bake chocolate chickpea cake recipe

Chocolate chickpea cake served with fresh strawberries

Would you believe this gorgeous looking chocolate cake is made from chickpeas! And, it is even free from refined sugars!


4-6 people


  • 400g tinned organic chickpeas, rinsed and drained
  • 3 large free-range eggs
  • 100g dates, de-stoned and finely chopped
  • 4 tbsp maple syrup
  • 2 tbsp organic cocoa powder
  • ½ tsp baking powder
  • Coconut oil or olive oil for greasing the tin


  1. Preheat the oven to 170c using the conventional setting, and grease a 9-inch round cake tin and set aside.
  2. Place the chickpeas, eggs, and dates in a food processor and blend until smooth. Then add the maple syrup, cocoa powder, and baking powder and pulse until combined. Finally, pour the mixture into the cake tin.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin on a wire rack for 10 minutes. Line the wire rack with parchment paper and then turn the cake out to cool completely. Serve with your choice of toppings and double whipped cream or sweetened cashew nut butter.