Not Quite Chocolate Cake

by Leah Halmagyi


  • ½ cup extra virgin olive oil
  • 1 Tbsp coconut flour
  • ¼ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 150g dark chocolate (90% cocoa or higher), melted
  • 400g chickpeas, drained
  • 4 eggs
  • 1½ tsp natural vanilla extract
  • ¾ cup coconut sugar
  • icing sugar and colourful fruits, to serve


1 Preheat oven to 180°C. Brush the insides of a 23cm cake tin with olive oil. Mix the coconut flour and 1 Tbsp cocoa and dust onto the inner surfaces of the tin, tapping out the excess.
2 Sift the remaining dry ingredients together and place in a large bowl. Combine the chickpeas, eggs, vanilla, coconut sugar and remaining oil in a food processor and purée until smooth. Add to the dry ingredients and stir thoroughly.
3 Spoon into the prepared tin, then bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool, dust with icing sugar, then serve with fruit.