Vegan Chocolate Chickpea Cake

slicing into a gluten-free chocolate cake
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  • 2 cups cooked, drained chickpeas
  • 13 cup orange juice
  • 1 tsp vanilla
  • 1 cup tofu (soft), whipped in a stand mixer
  • 1 cup packed sugar
  • 14 cup cocoa
  • 12 tsp baking powder
  • 14 tsp baking soda
  • 14 tsp salt
  • 1 cup chocolate (65% to 75% cacao is best), chopped finely*


  1. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
  2. In a food processor, puree chickpeas with orange juice for several minutes until smooth.
  3. Add vanilla and then the tofu 14 cup at a time, pulsing for 5 to 10 pulses after addition.
  4. In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
  5. Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
  6. Bake for about 40 minutes. When the time is up insert a toothpick— if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5 minute intervals.
  7. When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.


  • *Look for chocolate that is dairy, whey and casein free.