Happy birthday to our Chief Coconut! In honor of the big day, I baked a cake using three of Erin’s favorite foods: coconut oil (of course), chocolate, and (SURPRISE!) chickpeas!
This super easy, fudgy cake is also gluten-free and full of fiber, and (Double Surprise!) sooo delicious!
Into the food processor went:
1 16oz can chickpeas, rinsed and drained
2/3 cups sugar
½ teaspoon baking powder
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
1 ½ cups chocolate chips, melted with 2 tablespoons Kelapo Coconut Oil
Blend in the food processor until very smooth, then pour into a greased 9-inch cake pan. Bake at 350 for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes before removing from pan.
Don’t tell your friends and family about the mystery ingredient until after they’ve raved about it. I promise they will!