chocolate cake mama disrupt

The chocolate cake recipe that tastes too naughty to be nice

In Features, Nourish, Stories by Nicole Fuge

Say hello to the best chocolate cake recipe ever. Yup, this guilt-free slice of goodness will have you curling up and treating yo’self.

By Amy Lee

Mama-time equals five minutes silence with a slice of chocolate cake – you deserve it.


1½ cups dark chocolate, melted (250g)
1½ can chickpeas or cannellini beans, drained and rinsed
4 whole eggs or 3 whole eggs and 2 egg whites (egg whites weigh 50g total)
½ cup granulated sweetener (Natvia icing) (65g)
⅓ cup raw cacao powder (20g) (Morlife)
½ tsp baking soda
½ tsp cinnamon (optional)
Pinch of salt (optional)
¾ tsp vanilla extract (optional)


Preheat the oven to 180º C.
Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of boiling water.
Process the chickpeas and eggs in a food processor until very smooth. Add the sweetener and baking soda and pulse until combined.
Add the melted chocolate and blend until smooth.
Pour the mixture into a greased and lined baking tin and bake for 25 minutes. Allow to cool for 15 minutes.
Remove from the tin and drizzle chocolate or dust icing sugar on the top.

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