Shockingly Delicious Vegan Chocolate Cake

Chocolate cake and chickpeas may sound like an unusual combination, but don't let that fool you. This rich, fudgy cake is packed with protein, made with wholesome ingredients, and surprisingly easy to prepare.

Best of all, despite containing chickpeas, you won't taste them at all. Instead, they create a moist, tender texture that pairs perfectly with the deep chocolate flavor. Topped with a creamy chocolate-coconut glaze, this healthier dessert is sure to impress even the biggest chocolate lovers.

Chocolate Chickpea Cake

Ingredients

• 2 cups cooked chickpeas, drained
• 1/2 cup cane sugar or 2 to 3 packets Truvia
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/2 cup coconut oil, melted
• 3/4 cup unsweetened soy milk
• 3 tablespoons ground flaxseed
• 1/2 cup unsweetened shredded coconut

For the Chocolate Topping

• 1/2 can coconut cream
• 2 tablespoons unsweetened cocoa powder
• 3 packets Truvia or sweetener of choice

Directions

Preheat the oven to 350°F. Line an 8-inch baking pan with parchment paper or lightly grease it with coconut oil.

Place all of the cake ingredients in a food processor or high-powered blender. Blend until the mixture is completely smooth and no chunks remain.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for about 35 minutes, or until the cake is set and a toothpick inserted into the center comes out mostly clean.

Allow the cake to cool while preparing the topping.

Make the Topping

In a small saucepan over low heat, combine the coconut cream, cocoa powder, and sweetener. Stir continuously for about 4 minutes, until smooth and glossy.

Pour the chocolate topping over the cooled cake and spread evenly.

Allow the topping to set slightly before slicing and serving.

Enjoy!