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Flourless Low Fat Chocolate Chickpea Cake
Makes 9 servings
2 cups chickpeas, cooked or canned, drained
3 1/4 cup liquid egg substititute or 3 eggs
1/3 cup orange juice
1 cup brown sugar, packed
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 F. Lightly spray or oil an 8-inch round cake pan and line bottom with a circle of waxed paper. In a food processor, process chickpeas and orange juice until very smooth. Add egg subsitute, 1/4 cup (or each egg) at a time, pulsing after each addition. In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Serve warm or at room temperature.
Nutrition Facts
Amount Per Serving:
Calories 232 - Calories from Fat 27
Percent Total Calories From:
Fat 12%, Protein 16%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories):
Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 74mg, Total Carbohydrate 42g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 38 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
