Choc Chip Chickpea Cake

02 Apr Choc Chip Chickpea Cake

I have tried many times before but have never quite managed to get a cakey texture in a high protein cake using actual chickpeas. Well, friends, we had a breakthrough.

This is a sugar free, protein cake (that I baked as a sheet cake), filled with SO much goodness, and the ultimate macros of peace. So yes, I don’t even want to call it a cake cause it’s more of a breakfast. It doesnt even register on the ‘treat’ scale.

Warning: May or may not contain pumpkin. i.e. definitely contains pumpkin. 

Choc Chip Chickpea Cake

AuthorMaxine SchuilingCategoryBreakfast, Desserts, Gluten free, High protein, Macro friendlyDifficultyBeginner

Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)

Prep Time5 minsCook Time35 minsTotal Time40 mins

To blend

 240 g drained and rinsed chickpeas (1 tin)

 300 g steamed pumpkin (can sub banana)

 60 ml milk of choice (coconut recommended!)

 3 large eggs

 2 tbsp liquid sweetener of choice

 1 tsp vanilla extract

 1 tsp cinnamon

 1 tsp baking powder

 ½ tsp salt

 60 g gluten free self raising flour

 100 g whey protein powder

Stir in

 40 g coconut flour

 60 g sugar free chocolate chopped up

1

Preheat oven to 180 degrees. Add all the ‘to blend’ ingredients to a blender and blend. Taste and adjust sweetness/spices as desired. I also added nutmeg and cardamon.

2

Stir in the coconut flour and the choc chips.

3

Spread into a large, greased brownie tray/cake dish. If using smallish cake tins then divide mixture into 2.

4

Bake for 25-30 minutes depending on your tray size. Knife should come out clean. Top with nut butter drizzles!