I have been eyeing this recipe for a while now.
Why I waited so long I have no idea. It’s full of [homemade] chocolate… and not to mention garbanzos, whole grain oats, dates, my new favorite ingredient–coconut oil, and a few other ingredients that are just baking standbys (baking powder, salt, etc).
If you’re sitting there gagging inwardly to yourself after reading that sentence, I dare you to have the same reaction after seeing this photo.
Huge chocolate chunks in a deliciously tender-yet-gooey cake base. Not too sweet; perfect for bitter-chocolate lovers and for those looking to lower their sugar intake (just 1/4 cup sugar in the cake and a bit of agave in the chocolate). Filling enough for breakfast; decadent enough for dessert. Especially when warmed and topped with vanilla [banana] ice cream.
Plus, I got to use my spring-form pan — and it worked out beautifully!
Chocolate Chip Cookie Cake
Adapted from Chocolate Covered Katie
1 cup old-fashioned oats (rolled, not instant or steel-cut)
1/4 cup granulated or raw sugar (I love Sugar in the Raw)
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Two 15-oz cans garbanzo beans, drained & rinsed
300g pitted dates, soaked in water for a few hours until soft
1/4 cup applesauce
2/3 cup unsweetened Silk
3 tablespoons coconut oil
1 tablespoon pure vanilla extract
1 cup chocolate chips or your own chocolate: 4 tablespoons coconut oil (melted) + 1/2 cups & 1 tablespoon cocoa + 1 tablespoon agave, mixed, spread in about a 1/4 inch thick layer, chilled, then later broken into
huge chunks (recipe also from Chocolate Covered Katie)
Preheat oven to 350°F and grease (I used PAM) a 10-inch springform pan or two 8-inch round pans. Add all dry ingredients (the first 5) in a large food processor, process until oats are ground, and remove and set aside.
Next, in a separate bowl, combine the remaining ingredients except the chocolate. Add some of this mixture to food processor (which is now empty) a bit at a time, processing until very smooth. You may need to remove some of the processed wet ingredients to have enough room to properly process the remaining wet.
Once all the wet is processed, add the dry ingredients to all of the wet in the food processor and process until combined and smooth. (See original recipe if your food processor is smaller).
Remove, add to a bowl, and add the chocolate. If using homemade, stir quickly as it will begin to melt a little as soon as it hits the batter.
Pour into greased pan(s) and bake for 35-40 minutes, until looking golden on top. Let cool 15 minutes, remove. Serve warm (or warmed for 15 seconds in the microwave per slice) with ice cream if desired.
This was so delicious. Chickpeas have a great texture in this and lend themselves to a nice, flakey crust on top but gooey inside. The chocolate chunks are friggin’ to die for. Frosting? Unnecessary! Ice cream? … Almost unnecessary! The cake is definitely delectable on its own for a snack, but when warm with ice cream dripping down, it’s insane. Yes, this is definitely not on the list of sweeter desserts, but can easily be made into one (see original recipe). I enjoyed the less-sweetness as it allowed me to taste the ingredients more and just enjoy it more.
Why I decided to blog this at 7 in the morning before I’ve had breakfast, I can’t tell you.