What You Need
2 c cooked, drained chickpeas
1/3 c orange juice
1 tsp vanilla
1 c tofu (soft), whipped in a stand mixer
1 c packed sugar
1/4 c cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c chocolate (65%-75% cacao is best), chopped finely [look for chocolate that is dairy, whey and casein free]
Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
In a food processor, puree chickpeas with orange juice for several minutes until smooth.
Add vanilla and then the tofu 1/4 c at a time, pulsing for 5-10 pulses after addition.
In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
Bake for about 40 minutes. When the time is up insert a toothpick— if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5 minute intervals.
When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.