Flourless Chocolate Cake (or cupcakes)

This recipe uses chickpeas instead of flour, to give us a higher protein, high fibre, gluten-free dessert.  It’s surprisingly light, moist, and chocolatey.  I learned it at a free Sobeys class on cooking for people with diabetes.  They’re great served with Raspberry Sauce.

serves 16

Kitchen equipment

  • food processor or blender
  • 9” round cake tin or muffin tins for 16 muffins
  • can opener
  • sieve or colander
  • measuring cup, measuring spoons
  • orange juicer


  • 2 cups (500 ml) chickpeas, canned, drained and rinsed (we found that a 19-oz can was perfect)
  • 1/3 cup (75 ml) fresh-squeezed orange juice
  • 4 large eggs, room temperature
  • 1 cup (250 ml) brown sugar (we used a combination of coconut sugar and maple sugar)
  • 2/3 cup (150 ml) cocoa
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • a bit of oil or butter for greasing your pan/muffin tin (we used silicon muffin liners instead)


  1. Preheat oven to 350℉.
  2. Blend chickpeas and orange juice in a blender or food processor.
  3. Add eggs, one at a time, and blend.
  4. Add brown sugar, cocoa, baking powder and baking soda. Blend together until well mixed.
  5. Pour into a greased 9-inch round cake pan and bake in oven for about 50 minutes. Or, use greased muffin tins and bake for about 20 minutes. Pour a bit of water into any unused muffin cups before putting in oven.

From: Sobeys Dietitions


We made our cupcakes in reusable silicon liners.


with raspberry sauce!


4 thoughts on “Flourless Chocolate Cake (or cupcakes)

  1. Pingback: Thursday Lunch Club, #8 |

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  3. Pingback: Lunch Club #3, Fall 2017 | Club Inclusion Cooks

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