Mini Chickpea Chocolate Cake Recipe — Moist Gluten-Free Dessert

GLUTEN-FREE CHOCOLATE CAKE WITH A SECRET INGREDIENT

When most people think of desserts, chickpeas don’t usually come to mind. Yet chickpeas make an excellent base for a rich, chocolatey cake — and they remain virtually undetectable in the final dessert. This recipe produces a mini cake (11 cm / 4.3 in diameter) that serves 2–3 people, or 4 if you slice thinly.

The layers of chickpea chocolate bases are filled with a silky chocolate ganache and finished with coconut whipped cream and fresh berries. It’s fudgy, indulgent, and entirely plant-based: dairy-free, egg-free, gluten-free, and soy-free.

MEET THE INGREDIENTS

CHOCOLATE CAKE

• cooked chickpeas (peeled)
• white rice flour
• brown rice flour
• ground almonds
• cacao powder
• coconut sugar
• coconut cream
• rice milk
• lemon juice
• baking powder

CHOCOLATE GANACHE

• dark chocolate (85% cacao recommended)
• full-fat coconut cream (see Note below)
• agave syrup

TOPPING

• coconut or rice whipped cream
• fresh berries
• edible flowers (optional)

HOW TO MAKE MINI CHICKPEA CHOCOLATE CAKE

CHOCOLATE BASE

• Preheat the oven to 180° C (350° F). Line three 11 cm (4.3 in) mini springform tins with baking paper.
• In a large bowl, whisk together white rice flour, brown rice flour, ground almonds, cacao powder, coconut sugar, and baking powder until evenly combined.
• Gently warm the coconut cream in a small pot over low heat, stirring until smooth. Allow it to cool slightly.
• In a high-speed blender, combine cooked and peeled chickpeas, rice milk, and the cooled melted coconut cream. Blend briefly until completely smooth.
• Pour the blended chickpea mixture into the dry ingredients, add 1 tablespoon of lemon juice, and mix with an electric hand mixer until a uniform batter forms.
• Divide the batter evenly among the three prepared tins and bake for about 30 minutes, or until set. Remove from the oven and cool completely before assembling.

CHOCOLATE GANACHE

• Melt dark chocolate gently over low heat, stirring until smooth. Allow it to cool slightly.
• Combine the melted chocolate, full-fat coconut cream (the thick top portion from a chilled can), and agave syrup in a blender. Blend briefly until silky and smooth.
• Use the ganache to spread between the cake layers and to coat the top and sides. Chill briefly if you want a firmer finish.

SERVING SUGGESTION

Top the assembled cake with coconut or rice whipped cream, scatter fresh berries, and add edible flowers if desired for a pretty presentation.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill the can overnight in the refrigerator so the thick cream separates from the liquid. Open the chilled can carefully — the solid coconut cream will be on top. Spoon out the firm cream and reserve the watery portion for smoothies or other uses. The thick coconut cream is what you’ll use for the ganache and whipped topping.

MINI CHICKPEA CHOCOLATE CAKE IS:

• Plant-based (dairy-free, egg-free)
• Gluten-free
• Soy-free
• Rich, moist, and fudgy
• A healthier alternative to traditional cakes

If you enjoyed this recipe, you might also like:

• Gluten-free blueberry cake
• Lemon blueberry cake
• Gluten-free double chocolate cake

Mini Chickpea Chocolate Cake

Nensi Beram

Delicious mini chickpea chocolate cake with silky ganache, topped with coconut whipped cream and berries. Vegan, gluten-free, rich and fudgy.

Prep Time
30 mins

Cook Time
30 mins

Cuisine
Gluten-free, Vegan

Servings
4

Equipment

• 11 cm (4.3 in) mini springform pan
• Electric hand mixer
• Silicone spatula
• Mixing bowl
• High-speed blender

Ingredients

Chocolate base

• 100 g cooked chickpeas, peeled
• 80–100 ml rice milk, room temperature
• 100 g coconut cream
• 50 g ground almonds
• 30 g white rice flour
• 30 g brown rice flour
• 30 g cacao powder
• 65–70 g coconut sugar
• 1 level teaspoon baking powder
• 1 tablespoon lemon juice

Chocolate ganache

• 100 g coconut cream (thickened)
• 100 g dark chocolate
• 2–3 tablespoons agave

Extra (topping)

• coconut or rice whipped cream
• berries
• edible flowers (optional)

Instructions

Cake base

1. Preheat the oven to 180° C. Line three 11 cm (4.3 in) mini springform tins with baking paper.
2. In a large bowl, combine white rice flour, brown rice flour, ground almonds, cacao powder, coconut sugar, and baking powder.
3. Warm the coconut cream over low heat until smooth, then let it cool slightly.
4. Blend peeled cooked chickpeas, rice milk, and melted coconut cream until smooth.
5. Stir the chickpea mixture into the dry ingredients, add lemon juice, and mix with a hand mixer until well combined.
6. Divide the batter among the three tins and bake for approximately 30 minutes. Cool completely before assembling.

Chocolate ganache

1. Melt the chocolate gently over low heat and let it cool briefly.
2. Blend the melted chocolate, coconut cream, and agave until smooth and silky.
3. Spread ganache between the layers and over the entire cake.

Serving suggestion

1. Top with coconut or rice whipped cream, fresh berries, and edible flowers if you like.

Notes

NOTE ON COCONUT CREAM

Use full-fat canned coconut milk chilled overnight. Open the chilled can carefully and scoop out the thick coconut cream that has separated to the top. That thick portion is ideal for the ganache and whipped topping.

Did you make this recipe?
Please leave a comment below and tell us how it turned out — your feedback is appreciated.

* Nutritional information is calculated automatically and should be used as an estimate.

Keyword
chickpea cake, chickpea chocolate cake, chickpea dessert, chocolate cake, gluten-free chocolate cake