Imagine sinking your teeth into a decadent, chocolatey dessert that's not only incredibly delicious but also secretly packed with protein and nutrition. This Chickpea Vegan Cookie Cake is the ultimate game-changer for health-conscious sweet lovers and plant-based dessert enthusiasts. Forget everything you thought you knew about healthy treats – this recipe will transform chickpeas from a humble legume into a mind-blowing dessert that looks and tastes just like a classic chocolate chip cookie cake!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lightly greasing it with oil or lining it with parchment paper.
- Drain and thoroughly rinse the chickpeas. Pat them completely dry using a clean kitchen towel or paper towels to remove excess moisture.
- In a food processor, combine the drained chickpeas, peanut butter, maple syrup, and vanilla extract. Blend until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Add the baking powder to the mixture and pulse a few times to incorporate it evenly.
- Remove the blade and gently fold in half of the chocolate chips by hand, reserving the remaining chips for topping.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until the edges are slightly golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let the cookie cake cool in the pan for 15-20 minutes. The cake will continue to set as it cools.
- Carefully remove from the pan and transfer to a wire rack to cool completely. The texture will become firmer as it reaches room temperature.
- Slice into 8 wedges and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Moisture is the Enemy: Make sure to thoroughly dry your chickpeas after rinsing. Any excess moisture can affect the texture of your cookie cake.
- Smooth Operator: When blending the chickpeas, take your time to create a completely smooth mixture. This ensures a creamy, consistent texture.
- Don't Overmix: When folding in chocolate chips, be gentle to maintain the cake's light texture.
- Cooling is Crucial: Allow the cookie cake to cool completely. The texture will firm up and become more cookie-like as it reaches room temperature.
- Storage Hack: For the best texture, store in an airtight container in the refrigerator. The cake actually tastes even better the next day!
- Customize Your Cake: Feel free to experiment with different nut butters or swap chocolate chips for other mix-ins like nuts or dried fruit.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 0mg
