I’ve been craving sweet things for days now – comfort food perhaps but a bad habit and a slippery slope nonetheless. Moderation has never been my strong point. This is why I love this cake recipe. This is my just enough cake, just enough chocolate, just enough sugar, just enough sweetness to make me feel like I’m indulging myself, because really that’s what comfort food is all about.
The reason this cake can even be considered “healthy” is because it uses chickpeas (also known as garbanzo beans; which I learnt after 10 mins and a google search in the canned food aisle of the grocery store!). The chickpeas replace the butter and flour used in traditional cake recipes but don’t let me trick you into thinking it’s actually health food, it still has chocolate chips and sugar in it, because I love chocolate!
1 can of chickpeas (16 oz)
¾ cup of semi-sweet chocolate chips
½ cup of white sugar
½ tsp of baking powder
1 tsp of vanilla extract
- Blend the chickpeas in a food processor until smooth then add in the 2 eggs. Blend in the sugar, baking powder and vanilla extract.
- Melt the chocolate chips either in the microwave (slowly stirring carefully) or over water on the hob. Stir in the melted chocolate into the chickpea batter
- Pour the batter into a greased 9inch cake tin and bake in the oven at 350 degrees F (175°C) for 30-35 minutes and then leave to cool or eat it hot, which ever!
This cake makes 12 portions with a Weight Watchers points value of 4 per slice. Sometimes when I make it I make a faux frosting with cream cheese and chocolate but this time I eat it plain (because I ran out of chocolate and had not cream cheese). I’m not going to lie but this cake didn’t last too long in the house at all. It was delicious and mostly guilt free.