Chocolate Chickpea Flour Cake is a vegan, gluten-free treat that's simple, delicious, and one of the easiest dessert recipes to make.
Dairy-free and with no eggs, it's the perfect snack any time of day.
Love chickpea flour desserts? Don't miss my chickpea flour banana bread and chickpea flour banana cookies.
Chocolate chickpea flour cake is one of my favorite chickpea flour recipes because this versatile flour works beautifully in so many dishes-from my chickpea flour pancakes and chickpea flour tortillas to high-protein crackers, chickpea flour muffins, and even a simple chickpea omelette.
This one-bowl cake bakes up soft, moist, and rich with deep chocolate flavor and a tender crumb, and it pairs perfectly with a warm mug of my protein hot chocolate or a cozy golden latte.
The first time I tested it in my kitchen, I was amazed at how something so simple could taste so good. If you love quick, fuss-free baking, this recipe will easily become a favorite.
If you love cooking with chickpea flour, check out my collection of plant-based chickpea flour recipes for more inspiration.
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🍫Ingredients
- Chickpea flour: The gluten-free base that gives the cake structure and a soft crumb.
- Cocoa powder: Use unsweetened, good-quality cocoa for a rich chocolate flavor.
- Sugar: I used cane sugar, but white or brown sugar works too.
- Flax eggs: Ground flaxseeds mixed with water help bind the batter.
- Vegetable oil: Use any neutral vegetable oil to keep the cake moist.
- Vanilla: Adds warm flavor and enhances the chocolate.
- Baking soda + vinegar: They react together to help the cake rise.
- Boiling water: Helps dissolve and mix the cocoa and flour smoothly.
- Salt: A pinch balances the sweetness and boosts flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Chocolate Chickpea Flour Cake
Step 1: In a small bowl, mix the ground flaxseeds and water. Let the mixture sit for about 10 minutes to thicken. In a large mixing bowl, combine the chickpea flour, cocoa powder, sugar, baking soda, and salt.
Step 2: Add the hot water, prepared flax eggs, vegetable oil, vanilla, and vinegar to the dry ingredients. Mix until a smooth batter forms, and everything is well combined.
Step: Preheat the oven to 350°F (180°C) and lightly grease an 8-inch round pan. Pour in the batter and bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
📋Variations
- Add chocolate chips: Fold in a handful of vegan chocolate chips for extra-chocolatey bites.
- Nutty crunch: Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Mocha flavor: Add 1-2 teaspoons of instant coffee or espresso powder to enhance the chocolate taste.
- Spiced chocolate: Mix in a pinch of cinnamon or a dash of chili powder for a subtle, warm note.
💡Marinela's Tips
- Prep your pan: Grease it well to ensure the cake releases easily.
- Measure flour properly: Fluff the flour, spoon it into your measuring cup, and level it off for an accurate measurement to keep the cake light and fluffy.
- Don't skip the hot water: It helps dissolve the cocoa and chickpea flour, creating a smoother texture.
- Let the flax eggs thicken: Giving them about 10 minutes helps bind the cake properly.
- Check doneness early: Ovens vary, so start checking the cake a few minutes before the 30-minute mark.
❓Frequently Asked Questions (FAQ's)
Absolutely. Chickpea flour makes it naturally gluten-free.
Yes! You can use a similarly sized round, square, or loaf pan; adjust the baking time slightly.
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week to keep it fresh. You can also freeze it for up to 2 months-wrap tightly and thaw before serving.
🍰Simple Vegan Cake Recipes
📖 Recipe
Vegan Chocolate Chickpea Flour Cake
Equipment
- 1 Mixing bowl
- 1 8-inch round baking pan lightly greased
Ingredients
Flax Eggs
- 2 tablespoons ground flaxseed (flaxseed meal)
- 5 tablespoons water
Dry Ingredients
- 1 + ½ cups chickpea flour spooned & leveled
- ⅓ cup unsweetened cocoa powder
- ¾ cup cane sugar or white/brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup neutral vegetable oil
- ½ cup boiling water
- 1 teaspoon vanilla
- 2 teaspoons vinegar
Instructions
- Mix ground flaxseeds with water in a small bowl. Let it sit for 10 minutes to thicken.2 tablespoons ground flaxseed, 5 tablespoons water
- In a large bowl, combine chickpea flour, cocoa powder, sugar, baking soda, and salt.1 + ½ cups chickpea flour, ⅓ cup unsweetened cocoa powder, ¾ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Add hot water, flax eggs, oil, vanilla, and vinegar to the dry ingredients. Mix until smooth and well combined.⅓ cup neutral vegetable oil, ½ cup boiling water, 1 teaspoon vanilla, 2 teaspoons vinegar
- Preheat oven to 350°F (180°C) and lightly grease an 8-inch round pan. Pour in the batter and bake for 30 minutes, until a toothpick comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep the pan: Grease well so the cake comes out easily.
- Measure flour: Fluff, spoon, and level for a light, fluffy cake.
- Use hot water: It helps dissolve cocoa and flour for a smooth batter.
- Let flax eggs thicken: Wait 10 minutes for proper binding.
- Check doneness early: Ovens vary, so start checking the cake a few minutes before the 30-minute mark.
- Store properly: Keep airtight at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.
Nutrition
If you try this chocolate chickpea flour cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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