Chocolate Chick Pea Cake: Gluten Free + Grain Free + Dairy Free

comments 4
baking / dairy free / dessert / gluten free / grain free / sweet / vegetarian


This is my take on a traditional Mexican cake made from chick peas. I love baking with basic pantry items as I often have them on hand and they are usually inexpensive. This cake uses only 5 ingredients and is very quick to put together. It is delicious served warm, but will develop a lovely dense texture if left to cool completely. This recipe uses a food processor, but a stick blender will also work. Although this cake traditionally uses chick peas, you may use black beans, lentils or cannellini beans. I am a big advocate for using what you have on hand.




Pastel De Garbanzos y Chocolate (Chocolate Chick Pea Cake)

2 X 400g tinned chick peas (or 480g cooked chick peas)

3 large free-range eggs – beaten

1/4 cup raw sugar or other sweetener of choice

250g dark chocolate (I used Whittaker’s 72% Cocoa – Dark Ghana)

50g coconut oil (or butter or ghee)

Preheat oven to 180 degrees Celsius and grease and line a 25cm cake tin (spring form is ideal, or one with a removable base, but not essential)

  1. Place chocolate and coconut oil (or butter) in a glass or metal bowl and place over a pot of simmering water. Stir occasionally until melted. Let cool slightly.
  2. Drain and rinse chick peas and place into a food processor (or use a stick blender). Add eggs and raw sugar and process for a minute or so. Scrape down the sides and process for a further minute.
  3. Add melted chocolate and butter and process for another minute until smooth.
  4. Pour into the prepared tin and bake for 25-30 minutes or until set and just starting to crack around the edges. Allow to cool for at least 10 minutes before carefully removing from the tin.

The Author

Let food be thy medicine and medicine be thy food.


  1. Sylvia says

    This sounds amazing. I’m looking forward to it being my turn to take morning tea to work!


  2. Sylvia Reynolds says

    This was a big hit when I took it to school for my morning tea shout this week! The first time any morning tea I have taken in has been eaten up! Several requests for the recipe too. So thanks again Rusty!


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