Recipe video here!
It was already pretty weird when I discovered that you can replace egg-white with aquafaba (liquid from the chickpea can), but now, when I found out that chickpeas itself actually taste good in the cake (yes, they do!)… it just blew my mind away! It kind of reminds me of and tastes like cheese cake, but, of course, better!
So, from now on I am in love with those peas! It is a great substitute for gluten free flour and delicious treat for everyone’s taste buds!
- 2 cans of chickpeas (save aquafaba for other recipes)
- 250ml soy cream
- 1/2-3/4 cup (250ml) sugar
- 1/2 cup (250ml) cocoa powder
- 1/2 cup (250ml) gluten free flour (not necessary if using less soy cream)
Preheat oven to 150°C (approx. 300°F). No need to separate anything. Process everything together in the food processor for 2-3 minutes until it has smooth consistency. Add more sugar or vanilla extract (up to taste). Bake it in the oven for 45-50 minutes. Check if ready with a toothpick by sticking it in the middle of the cake. If nothing sticks on it, the cake is ready to go!
Decorate with powder sugar and chocolate sauce!