Chickpea Chocolate Cake w/ Whiskey Maple Sauce

Around 1:30 yesterday, BandMan sent me a text message that basically said that eating sweets at work (he's a baker) is making him sick. The text started with "I should probably be all vegan." My heart almost exploded. We've talked about this on several occasions: the only thing that 's really stopping him from being 100% vegan all the time is his love affair with chocolate and all such sweets that contain it. It's basically like crack for BandMan. He just can't quit.

Since receiving the message, I've hatched a plan to keep vegan/gluten free sweets stocked at the ShugaShack. Hopefully having easy access to his favorite sweets will deter him from gorging on chocolate at work. 

My first conversion attempt was this heavenly chocolate cake made from chickpeas. Not too different from these black bean brownies I've made for him before. It would taste amazing with anything on top. I'm a big fan of wine-berry compote on anything. 

Give her a whirl.

3 c cooked chickpeas
3/4 c rolled oats
1/4 c unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 t vanilla extract
1/3 c raw cane sugar
1/3 c brown sugar
1/3 c maple syrup
3 tbsp olive oil
1/4 c nondairy milk
  1. Preheat to 350
  2. Blend all that shit up in your blender, sans chocolate chips.
  3. Pour that thick batter in whatever kinda pan you want to use, mix in your chocolate chips, and bake for 40 minutes or so. 
  4. When the cake is done, set it aside and let it cool while you work on your whiskey sauce.
1/2 c maple syrup
1/2 c sugar
1/4 c whiskey
1/2 c nondairy milk
2 tsp vanilla extract
pinch sea salt
  1. Combine all ingredients in a small sauce pan and let boil for a few minutes. It should start to thicken and reduce.  When you're ready pour over the top of your bomb cake and scarf.


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