Choc Chip Chickpea Cake - Sugarfree Sundays
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Choc Chip Chickpea Cake

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

Yields12 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!

Ingredients

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

Directions

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!

Choc Chip Chickpea Cake