Chocolate Mocha Chickpea Cake

• 19 ounces can of garbanzo beans
• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup good quality cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 cup coffee
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon kahlua (optional)

1. Preheat oven to 350 degrees. Prepare cake pan by greasing and lining with parchment paper.
2. Drain and rinse the chickpeas. While this next step is a bit time consuming and can be skipped, it is definitely worth doing and is recommended. Remove the skin from each chickpea by rubbing between your fingers. Rinse the chickpeas again to remove any remaining bits of skin.
3. Place cleaned chickpeas and coffee into food processor and process until very smooth...beyond smooth.
4. In a separate bowl, beat the eggs with the sugar. Stir in the cocoa powder, baking soda, salt, vanilla, coconut oil, and kahlua (if using). Finally stir in the chickpea puree.
5. Pour batter into prepared cake pan and gently tap on counter to remove any large air bubbles.
6. Bake on the middle rack, for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
7. Top with any frosting you like. I personally like a simple ganache, but the possibilities are endless.

garbanzo beans, eggs, granulated sugar, brown sugar, cocoa powder, baking powder, coffee, coconut oil, vanilla, salt, kahlua

Taken from food52.com/recipes/27727-chocolate-mocha-chickpea-cake (may not work)