This is the type of cake that you’ll have a slice, then another and because you feel no guilt or shame of it being unhealthy, you may just sneak back into the kitchen for that third slice of decadence. Chances are it won’t last long in the house.
I’ve simply taken the chocolate chickpea muffin recipe and adapted it to create the most decadently moist, light and satisfying chocolate cake.
And the best part is that it’s so easily thrown together and baked in no time at all.
1 can (250g) chickpeas drained.
3 extra large eggs or 4 small eggs.
4 tablespoon ‘s of melted coconut oil.
1/3 cup of organic raw cocoa
1/2 cup honey
6 medjool dates pitted
1 teaspoon baking powder
1 teaspoon molasses
Vanilla paste or extract.
Pre-heat the oven to 180°c
Place all ingredients into a blender and blend until smooth and combined.
Grease a 20cm cake tin with some coconut oil and pour batter into the cake tin.
Bake for 20-25 minutes or until the centre feels set.