A chocolate cake that uses no flour, boasts protein and fiber, AND actually tastes like a normal chocolate cake? Sign yourself up, lady. And, if this cake needed more to brag about, it freezes really well. Cut it into individual portions, wrap each in plastic wrap, and freeze for those days when you want a piece of chocolate cake but don’t want to heat up the oven.
Makes 8 servings / Prep time: 10 minutes / Total time: 40 minutes
- Cooking spray or oil
- 5 ounces bittersweet chocolate, chopped, divided
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Preheat the oven to 350℉.
- Coat a 9-inch round cake pan with cooking spray, or rub lightly with oil.
- Reserve 1 ounce of the chocolate and heat the remaining 4 ounces in a double boiler, stirring until melted, about 7 minutes.
- Puree the chickpeas, eggs, and vanilla in a blender or food processor until smooth, about 1 minute.
- Add the sugar, cocoa powder, baking powder, and melted chocolate and puree until all the ingredients are smooth, about 1 minute more.
- Stir in the reserved 1 ounce of chopped chocolate.
- Pour the batter into the pan and bake until the center of the cake is just firm, 16 to 18 minutes. Do not overbake.
- Cool before cutting and serving.
Per serving: 229 calories, 6 g protein, 31 g carbohydrates, 6 g fiber, 19 g total sugar, 10 g fat, 5 g saturated fat, 157 mg sodium, 210 mg potassium (6% DV), 73 mg calcium (7% DV), 57 mg magnesium (14% DV), 0.274 mcg B12 (5% DV), 0.037 mg B6 (2% DV), 2.3 mg iron (13% DV)
About the book:
Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.
From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.