Chocolate Orange Chickpea Cake

choc orange chickpea cake

The texture is fluffy but firm and by the taste, you would never guess there are chickpeas in it.

CAKE INGREDIENTS

2 mandarins

1 scoop of NuZest protein powder (cappuccino or chocolate flavour) 

1 can of chickpeas

4 eggs

½ cup of honey

1 cup of LSA
1 and ½ cups of dark chocolate chips/buttons

1 teaspoon of baking soda

1 teaspoon of vanilla extract

CAKE DIRECTIONS

Place eggs and drained chickpeas in a food processor and blend until smooth.


Melt chocolate on stove top.


Add other ingredients including chocolate to eggs and chickpeas and process until combined.


Pour mixture into a lined cake tin.


Bake for 30 to 35 minutes, or until a knife comes out clean.

PALEO FROSTING INGREDIENTS

1 cup of dark chocolate chips/buttons

⅓ cup of coconut oil

1 tablespoon vanilla extract

PALEO FROSTING DIRECTIONS

In a small saucepan on very low heat, melt the chocolate chips and coconut oil.


Stir in vanilla extract.


Place frosting in refrigerator for 15 minutes to thicken.


Remove from refrigerator and place frosting in food processor with 2 tablespoons of hot water. 


Blend until thick and fluffy looking.


Frost over choc orange cake.