Category
Dessert
Servings
8
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Arthur Andrew Medical
This gluten and sugar-free chocolate cake is a perfect option for those who are diabetic or just cutting out sugar. This flourless cake substitutes chickpeas, making this recipe mouthwateringly moist. It is
relatively low in calories too.
You can add and change some ingredients like almonds and spices to make your
own version as it is a very versatile recipe.
Ingredients
-
3 cups cooked chickpeas
-
2 tablespoons stevia
-
3.5 oz dark chocolate, melted
-
½ cup unsweetened cocoa powder
-
½ teaspoon baking powder
-
2 tablespoons almonds, finely chopped
-
4 large eggs
-
1 teaspoon vanilla extract
-
2 teaspoons orange zest
Directions
Preheat the oven to 350°F. Grease the cake pan with cooking spray.
Melt dark chocolate in a saucepan placed over boiling water.
Add in cocoa powder and stevia.
In a large bowl or a stand mixer, whisk the eggs and add cooked chickpeas. Whisk until you obtain a homogeneous mixture.
Add in melted chocolate and chopped almonds.
Pour the mixture into the cake pan.
Bake for 35 minutes.
Remove from the oven and let it cool before serving.
Serve and enjoy.
Recipe Note
Additional tips
· You can replace orange zest with ginger or lemon zest.
· Instead of almonds, you can add chopped walnuts or hazelnuts.
· Sprinkle with the cake with Paleo powdered sugar before serving.
· Garnish with mint leaves.