Chickpea-Chocolate-Cake

A small, moist chocolate cake for two made with chickpea flour and low‑fat yogurt for a slower blood‑sugar response.

Ingredients

  • 100 g Chickpea Flour
  • 30 g Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • Pinch Salt
  • 50 g Erythritol or other low‑glycemic sweetener (or 60 g coconut sugar if you prefer)
  • 2 Eggs (medium)
  • 150 g Low‑Fat Natural Yogurt
  • 50 g Unsweetened Applesauce
  • 1 tbsp Olive Oil or Light Neutral Oil (15 ml)
  • 1 tsp Vanilla Extract
  • 40 g 70% Dark Chocolate, chopped (for folding in or melting on top)

Instructions

  1. Preheat oven to 180 °C (350 °F). Lightly grease a 16 cm (6 inch) round cake pan and line the base with parchment.
  2. In a bowl whisk together Chickpea Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt and Sweetener.
  3. In a separate bowl beat Eggs briefly, then stir in Yogurt, Applesauce, Olive Oil and Vanilla until smooth.
  4. Add dry ingredients to wet and fold gently until just combined. Stir in half the chopped Dark Chocolate. Batter will be slightly thick.
  5. Spoon batter into prepared pan, smooth the top, sprinkle remaining chocolate pieces on top.
  6. Bake 22–28 minutes, until a skewer comes out with a few moist crumbs (avoid overbaking).
  7. Cool in pan 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with a spoonful of low‑fat yogurt.

Notes

  • Chickpea flour gives a slightly nutty, satisfying texture; cake is denser than wheat cakes but keeps well.
  • Using erythritol or another low‑glycemic sweetener reduces blood sugar impact; if you use sugar, the cake will be sweeter and higher in carbs.
  • Applesauce and yogurt keep the cake moist so only a small amount of oil is needed.
  • Store leftovers covered in the fridge for up to 3 days. Reheat briefly before serving.

Calories estimate

Approx. 520 kcal per serving (two servings total ≈ 1,040 kcal). Estimate varies with sweetener choice and chocolate type.

Variations

  • Orange Cocoa: Add 1 tsp orange extract and skip applesauce; top with a thin spread of low‑fat yogurt and grated orange zest (omit if avoiding citrus zest).
  • Chocolate Berry: Fold 50 g halved strawberries or raspberries into batter before baking.
  • Coffee Boost: Stir 1 tbsp strong cooled espresso into the wet mix to deepen chocolate flavor.
  • Frosting Light: Melt 20 g dark chocolate and thin with 1 tsp yogurt for a light glaze.
  • Egg‑Free Option: Replace eggs with 100 g silken tofu blended until smooth and add 1/2 tsp baking powder extra (texture will be denser).