12 SERVINGS PREP TIME: 20 MINUTES COOK TIME 25-40 MINUTES
INGREDIENTS
1 (15 oz can) chickpeas rinsed and drained
1 cup vegan or semisweet chocolate chips
4 eggs
¾ cup honey or coconut sugar
1 teaspoon baking powder
½ cup cocoa powder
1 teaspoon vanilla
¼ cup coconut oil
DIRECTIONS
Preheat the oven to 350 degrees F and grease 1 or 2 9-inch round baking pans.
Create a water bath for your chocolate chips: bring a large pot of water to a boil. Place the chocolate chips in a small glass bowl and float on top of the boiling water. Melt chocolate chips for ~5 minutes until smooth. Quick tip:heat your chips in the microwave at 15-30 second intervals, stirring every 15-30 seconds until melted.
Pour chickpeas into a food processor and pulse until they are finely blended (no chicky chunks!)
Add eggs, melted chocolate, sugar, baking powder, cocoa powder, vanilla and coconut oil to the food processor and blend until well mixed.
Bake for 40 minutes if using 1 pan. Bake for 25 minutes if splitting the batter into 2 pans. Test the center of the cake using a toothpick or knife and bake until the knife comes out clean or with a few crumbs. (Note: Don't overcook or the cake can become dry!)
ICING
1 cup full fat coconut cream
2 cups vegan or semisweet chocolate chips
DIRECTIONS
Melt chocolate chips using your favorite method mentioned above.
Melt coconut cream in the microwave for 45 seconds- 1 minute until smooth
Whisk coconut cream into melted chocolate until a creamy, smooth, icing forms!
