So once I decided to make this cake for my boyfriends parents-- I usually test stuff myself when I make up a recipe, but they're really cool so I thought, why not. I brought my (admittedly way weird) creation over to their house before my boyfriend and I were heading off to a concert. When we got back, his parents still weren't home... so I decided to try a little tiny bite of the cake, just an unnoticable sliver. And then I ate half the cake. HALF. Half.
And then I had two options: To finish the whole cake and get rid of the evidence, or hand them a half eaten cake the next morning. I went with the worst choice, which was handing them the half eaten cake, only to basically finish it myself a few hours later.
I think this is a fair indicator that the cake is (1) crazy, crazy good and (2) actually not that bad for you (considering I justified eating it once as a solo cake). You would NEVER know that it's made with chickpeas, by the way... I made it for my dad, who actually hates chickpeas, and he said he loved it. They're virtually untraceable, and they kick up the nutrient content by being loaded with protein, vitamins and minerals (like manganese).
This recipe is:
- Gluten-free, Grain-free, Dairy-free, refined sugar free
- High in protein & vitamins/ minerals
- Rich, dense, and chocolatey (SO good)
- Easy to prepare
The Heathiest Chocolate Cake
Grain Free, Dairy Free, High Protein, All Awesome | Serves 8
Ingredients:
1 can of chickpeas
3/4 cup coconut sugar
1/2 tsp baking soda
1 tsp salt
3 eggs and one egg white
1 Tbs Coconut oil
6 oz chocolate (I use the Icelandic chocolate at wholefoods in 56% cocoa)
[Recipe for the marshmallow frosting is in this post]
Directions:
1. Preheat oven to 350. Using highspeed blender or food processor, blend together the chickpeas, 1 egg, sugar, baking soda, and salt.
2. Place the two eggs and one egg white in your stand mixer and mix until fluffy and frothy, about 4 minutes.
3. At the same time, using either a double boiler or a small pot, melt the coconut oil and the chocolate together. Add into the blender/ food processor.
4. Take the blender mixture and slowly fold (1/3 of mixture at a time) into egg mixture, until combined completely but still fluffy.
5. Place into a greased 8 inch cake pan (I use parchment paper on the bottom for easy removal). Bake in the middle rack for 40 minutes.
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