This Flourless Chickpea Chocolate Cake is a wholesome, chocolate-rich dessert. It’s soft and dense yet surprisingly light. Made with chickpeas (garbanzo beans) instead of flour, it’s naturally gluten free and grain free. Plus, it’s higher in fiber than traditional chocolate cakes.
The batter comes together quickly using a hand blender. It’s sweetened with coconut sugar, while cocoa powder and melted dark chocolate add richness. Once cooled, the cake is topped with a smooth chocolate fudge frosting for extra indulgence.
Benefits of using chickpeas in flourless cake
Using chickpeas as the base of a flourless cake offers a range of health and nutritional benefits – without sacrificing texture or flavor:
- Gluten free and grain free: Chickpeas are a whole-food alternative to flour, making this cake suitable for gluten-free and grain-free diets.
- High in fiber: The fiber in chickpeas supports digestion and gut health, and helps you feel more satisfied after eating.
- Contain plant-based protein: Chickpeas are a natural source of protein, which supports blood sugar balance and makes the cake more nourishing.
- Help stabilize blood sugar: Thanks to their fiber and protein, chickpeas have a lower glycemic impact than traditional cake flours.
- Create a rich texture without oil or butter: Chickpeas blend into a smooth, fudgy batter that results in a rich texture – no extra fats needed.
Ingredients for flourless chickpea chocolate cake
- Chickpeas (garbanzo beans) – Form the base of the cake and replace the need for flour. Canned chickpeas work well for convenience. Alternatively, you can soak and cook your own.
- Almond butter – Provides moisture and richness in the cake and frosting.
- Eggs – Give the cake structure and provide extra protein.
- Coconut sugar – Sweetens the cake with a subtle toffee flavor.
- Dark chocolate – Adds richness and sweetness to the cake and frosting. I use 48% cocoa chocolate, which gives a nice blend of rich chocolate flavor and sweetness.
- Dutch-processed cocoa powder – Contributes smooth chocolate flavor to the cake.
- Vanilla extract – Enhances the cake’s chocolate flavor.
- Baking powder – Gives the cake a small amount of rise.
- Fine salt – Balances and enhances the flavors in both the cake and frosting.
Ingredient substitutions and variations
Here are some ingredient substitutions and flavor variations to suit your preferences or dietary needs when making flourless chickpea chocolate cake.
Substitutions
- Chickpeas – You can substitute white beans or black beans, though the texture and flavor may differ slightly.
- Almond butter – Cashew butter or peanut butter work well. For a nut-free version, sunflower seed butter is a good alternative.
- Coconut sugar – Brown sugar is a great substitute. For a sugar-free version, you could try a granulated sugar-free substitute that measures 1:1 with regular sugar.
- Dark chocolate – For a sweeter cake, you could use milk chocolate instead. For a more intense flavor, you can try 70% cocoa chocolate. Personally, I like 48% cocoa chocolate for a balance of richness and sweetness.
- Dairy free – To make this cake dairy free, you can use dairy-free chocolate in both the cake and the frosting.
- Frosting alternative – For an extra nutrient boost, you can try this Vegan Avocado Chocolate Frosting.
Flavor variations
- Orange zest – Add about 1 tablespoon of finely grated orange zest to the batter for a citrusy twist. Orange pairs beautifully with chocolate.
- A hint of coffee – Add 1 tablespoon of strong brewed coffee or a small amount of instant coffee granules before blending. Coffee deepens the chocolate flavor without making it taste like coffee.
- Spices – Add a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced variation that complements the chocolate.
- Mint – For a mint-chocolate version, add 1 to 2 teaspoons of peppermint extract to the batter and frosting.
- Nuts – Fold chopped almonds, hazelnuts, or walnuts into the batter for added texture and crunch. They pair well with chocolate and give the cake a nutty bite.
- Dried fruit – Stir in a handful of dried cherries, cranberries, or raisins for a chewy contrast. Or sprinkle them over the frosted cake for decoration.
Tips for the best chickpea chocolate cake
- Drain and rinse your chickpeas thoroughly: If you’re using canned chickpeas, make sure to drain and rinse them well. Place the chickpeas in a sieve and rinse under cold running water for at least 30 seconds. This helps removes excess salt and any leftover flavor from the canning liquid. The cleaner the chickpeas, the smoother your cake will be.
- Blend the chickpeas until smooth: To prevent lumps in your cake, blend the chickpeas until they’re completely smooth. I recommend using a hand blender or food processor for the best results. Adding the wet ingredients while blending will help break down the chickpeas more effectively.
- Don’t overbake: Keep a close eye on your cake while it bakes. Overbaking can lead to a dry texture. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). It will continue cooking slightly while it cools.
- Let the cake cool completely before frosting: Allow the cake to cool fully before adding the frosting. If the cake is warm, the frosting may melt and slide off. Let it cool to room temperature, or chill it before applying your frosting for a perfect finish.
How to store chickpea chocolate cake
Store your chickpea chocolate cake in an airtight container in the fridge. It will stay fresh like this for up to 5 days. Since the frosting is made with chocolate, it firms up when chilled. For the best texture, let the cake sit at room temperature for 30 to 60 minutes before serving.
How to freeze chickpea chocolate cake
You can freeze chickpea chocolate cake either frosted or unfrosted, but the methods and storage times are slightly different.
Freezing the cake unfrosted
- Cool the cake completely before freezing.
- Wrap it tightly in plastic wrap, then foil. Alternatively, place the cake in an airtight, freezer-safe container.
- Freeze for up to 2 months.
- Thaw the cake in the fridge overnight before frosting and serving.
Freezing the cake frosted
- Chill the cake in the fridge for 1 to 2 hours to firm up the frosting.
- Wrap gently in plastic wrap, then foil. You can also use an airtight, freezer-safe container that won’t smudge the frosting.
- Freeze for up to 1 month.
- Thaw in the fridge overnight. Let the cake sit at room temperature for 30 to 60 minutes before serving for the best texture.
Frequently asked questions
Yes. Chickpea chocolate cake is a healthier alternative to traditional cakes. It’s high in fiber and plant-based protein, which help support digestion, blood sugar balance, and satiety. Additionally, using chickpeas instead of flour makes the cake naturally gluten free and grain free.
No. You won’t taste the chickpeas in chickpea chocolate cake. When blended smoothly with the other ingredients, chickpeas give a rich texture while the chocolate and other flavors mask any chickpea taste.
Yes. Chickpea chocolate cake can be made gluten free. Chickpeas replace traditional flour, making the cake suitable for gluten-sensitive diets. In this recipe, eggs and dark chocolate, along with the chickpeas, help bind the batter and provide structure.
To make chickpea chocolate cake moist, add creamy ingredients like almond butter to the batter and avoid overbaking. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Yes. Canned chickpeas work well in chickpea chocolate cake. For best results, drain and rinse them thoroughly to remove excess salt and canning liquid before blending.
Chickpea chocolate cake lasts up to 5 days when stored in an airtight container in the refrigerator. You can also freeze the cake for up to 2 months to extend its shelf life.
Yes. Chickpea chocolate cake is a good option for meal prep and lunchboxes. It holds its texture when stored in an airtight container, making it easy to portion and transport. Plus, its high fiber and protein content provides lasting energy, helping you stay satisfied throughout the day.
More healthy baking recipes
- Gluten Free Chocolate Zucchini Bread
- Flourless Zucchini Brownies with Chocolate Frosting
- Gluten Free Almond Blondies with Olive Oil
- Thick Cashew Butter Chocolate Chip Cookies
- Almond Flour Double Chocolate Zucchini Muffins
For more healthy baking ideas, check out the Baking Recipes page.
Recipe video
Watch the recipe video to see how to make Flourless Chickpea Chocolate Cake.
Flourless Chickpea Chocolate Cake Recipe
Recipe video above. This gluten-free chickpea chocolate cake is rich, high in fiber, and topped with chocolate fudge frosting. The flourless batter comes together quickly using a simple hand blender. It’s an easy option for a healthier dessert.
- Serves: 12 pieces
- Prep time: 30 mins
- Cook time: 28 mins + cooling and chilling
Ingredients
For the chickpea chocolate cake
- 4.6 oz (130 g) dark chocolate (see Note 1)
- 15.5 oz (440 g) chickpeas, drained and rinsed (see Note 2)
- 4 large eggs
- 1/3 cup (80 g) almond butter
- 4 tsp (20 g) vanilla extract
- 3/4 cup (126 g) coconut sugar
- 1/3 cup (33 g) Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp fine salt
For the chocolate fudge frosting
- 5.3 oz (150 g) dark chocolate (see Note 1)
- 1/2 cup + 2 tbsp (150 g) almond butter
- Pinch of fine salt
- Extra dark chocolate, shaved for decoration (optional)
Instructions
- Preheat oven and prepare cake pan
Preheat your oven to 320°F (160°C) fan forced or 350°F (180°C) conventional. Line the base and sides of an 8×8 inch (20×20 cm) square cake pan with parchment paper.
- Melt chocolate for the cake
Melt the dark chocolate in the microwave or over a double boiler, stirring occasionally until smooth. Set aside to cool slightly.
- Blend the cake batter
Add the remaining cake ingredients to a mixing bowl and stir briefly to combine. Then, use a hand blender to blend the mixture until smooth. Alternatively, you can use a food processor. Finally, fold in the melted chocolate until evenly combined.
- Bake the cake
Pour the cake batter into the prepared cake pan and smooth the surface with the back of a spoon. Bake in the preheated oven for 28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the cake
Transfer the cake to a wire rack and let it cool completely. If you’re short on time, you can place the rack (with the cake) in the fridge for about 30 minutes to speed up the cooling process.
- Prepare the frosting
Add all of the frosting ingredients to a bowl. Melt the mixture in the microwave or over a double boiler, stirring frequently until smooth and fully combined. Chill the frosting in the fridge for about 5 minutes to allow it to thicken slightly.
- Frost the cake
Place the cooled cake on a serving plate. Spread the frosting evenly over the top, then sprinkle with shaved chocolate if desired. Chill in the fridge for about 1 hour, or until the frosting has set. Once set, slice the cake into pieces, wiping the knife between cuts for the cleanest result.
Notes
- Dark chocolate – The chocolate helps sweeten both the cake and the frosting, so I recommend using chocolate with around 48% cocoa for a balanced flavor. You can use a higher-percentage dark chocolate if you prefer, but the end result will be slightly more bitter.
- Chickpeas – Two standard cans of chickpeas usually provide enough for this recipe once drained. For best results, measure 440 g of drained and rinsed chickpeas using a kitchen scale for accuracy.
- Storage – Store leftover cake in an airtight container in the fridge for up to 5 days. The frosting will firm up in the fridge, so you can let the cake sit at room temperature for 30 to 60 minutes before serving. For detailed freezing tips, see How to freeze chickpea chocolate cake above.
