Vegan Chocolate Chickpea Flour Cake -

Vegan Chocolate Chickpea Flour Cake

Chocolate chickpea flour cake is a simple, vegan, gluten-free dessert that’s soft, moist, and packed with chocolate flavor. Perfect as an easy dessert recipe or a wholesome snack.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings slices

Calories 172 kcal

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

Calories: 172kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 151mgPotassium: 173mgFiber: 3gSugar: 14gVitamin A: 6IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg

Keyword chickpea flour, chocolate chickpea flour cake

Tried this recipe?Let us know how it was!