Protein-Packed Chickpea Flour Chocolate Cake

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Protein-Packed Chickpea Flour Chocolate Cake

This recipe makes a rich, moist, and delightfully protein-packed chocolate cake that’s surprisingly gluten-free and avoids refined sugars. It’s so wholesome you can enjoy a slice for breakfast!

Detailed Recipe:

  • Prep time: 15 minutes

  • Bake time: 35-45 minutes

  • Yields: One 9×5 loaf pan (about 12 slices)

Ingredients:

  • Dry:

    • 1 1/2 cups chickpea flour (sifted)

    • 1/2 cup unsweetened cocoa powder (sifted)

    • 3/4 cup coconut sugar (or your favorite granulated alternative like monk fruit, maple flakes, or sugar)

    • 1 1/2 tsp baking powder

    • 1/2 tsp baking soda

    • 1/4 tsp sea salt

  • Wet:

    • 1/2 cup unsweetened applesauce (adds moisture and acts as a binder)

    • 1/2 cup water (or plant milk, like oat or almond milk)

    • 1/3 cup melted coconut oil (or any neutral oil)

    • 1 tsp vanilla extract

    • Optional: 1/2 cup vegan chocolate chips (gently fold in)

Instructions:

  1. Prepare: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with a little oil or line it with parchment paper for easy removal.

  2. Sift and Mix Dry: In a large mixing bowl, sift together the chickpea flour and cocoa powder to remove any lumps. Add the coconut sugar, baking powder, baking soda, and salt. Whisk until well combined.

  3. Combine Wet: In a separate, smaller bowl, whisk together the applesauce, water (or milk), melted coconut oil, and vanilla extract until smooth.

  4. Create Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until just combined. The batter will be thick and rich. Avoid overmixing. Gently fold in the optional chocolate chips if using.

  5. Pour and Smooth: Transfer the batter to your prepared loaf pan. Smooth the top with a spatula.

  6. Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean (or with just a few moist crumbs).

  7. Cool: Allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This helps set the structure.

  8. Enjoy: Slice and enjoy! It’s delicious on its own, with a dusting of cocoa powder, or a dollop of coconut whipped cream.

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