Of which 13.4 g sugars and 8.9 g saturated fat.
No-added-sugar version: 185 kcal and 1.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Fiber (chickpeas)
Allergens egg
Chocolate cake with chickpea flour
Moist and intense, with a chickpea base that disappears into the final flavor.
Ingredients
- 2 cups chickpea flour (184 g / 6½ oz)
- ⅔ cup white or brown sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- ½ cup cocoa powder (45 g / 1½ oz)
- 1 tsp baking soda (5 g)
- 1 tsp baking powder (4 g)
- 4 eggs (200 g / 7 oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- 1 cup water, or plant-based milk (240 g / 8½ oz)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Heat the oven to 180 °C (350 °F); grease and line the pan.
- Sift and mix the dry ingredients: chickpea flour, sugar, cocoa, baking soda and baking powder — sifting is essential here.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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