Mashani's (Dave's) Chocolate ChickPea Cake

2 15oz cans of chickpeas, drained and rinsed
5 eggs
1/3 C. orange juice 
1 C. turbanado, date or brown sugar (jaggery)
1/4 C. + 1 TBS cocoa powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. ground cardamom

Heat oven to 375. Grease and flour a 8" round springform pan, or cake pan. 
If using a cake pan, parchment paper is recommended.

Mix the sugar, coccoa, baking soda, baking powder, cinnamon, and cardamom. 
The cinnamon and cardamom in this recipe serve to bring out the chocolate 
flavor more, not really as a strong flavor component. If you don't have 
cardamom, don't stress about it.

Process the chickpeas and the juice in a blender or food processor until it 
looks like hummus (somewhat smooth). Add eggs one at a time and pulse for 
about 10 seconds each. By the time you are done the mixture should be very smooth.

Add the dry mixture from above and pulse it 10-20 seconds until everything is 
fully encorporated.  Pour this batter into the pan. Bake it for 50-60 minutes 
until you can stick a toothpick in the middle and it comes out clean. 

Let cool for at least 15 minutes before popping the the sprigform or trying to 
remove it from the cake pan.


This cake will keep for a week, covered, in the fridge. It will be very moist 
which for most people is good - but if for some reason you want it less so 
just bake it a bit longer next time.


Here is an approximate nutrition profile (by measurement, not analysis... I 
haven't sent this to a lab hehe).

Assuming 8 big slices:
235 calories
4g fat (less then 1/2g saturated)
40g carbs (22 complex, 18 simple)
11g protein (of good quality)
7g fiber