Easy-Chickpeasy Chocolate Cake with Raspberry Coulis

Healthy chocolate cake? Dreams really do come true! You would never know it, but this cake is free of refined carbohydrate and packed with plant-based protein and fibre. It's so delicious that even our family members who don't "eat like nutritionists" request this cake on their birthdays. 



  • 3/4 cups dairy-free dark chocolate chips (hint: I love Lily's chocolate chips sweetened with Stevia)
  • 1 can (398 ml) chickpeas, rinsed and drained
  • 2 tbsp ground chia seeds (hint: you need to grind about 1 1/2 tbsp whole chia seeds)
  • 6 tbsp filtered water
  • 1/3 cup maple syrup
  • 1/4 tsp baking powder
  • Coconut oil (for greasing the pan)
  • Fresh berries and whipped vanilla coconut cream to serve (optional)

For the raspberry coulis:

  • 1 cup frozen raspberries
  • 1/4 cup maple sugar or coconut sugar, powdered
  • 100 ml water (approx. 7 tbsp)
  • 1/2 tsp vanilla extract



  1. Preheat the oven to 350 degrees F. 
  2. Grease 20 cm (8" or medium) round springform cake pan.
  3. Mix 2 tbsp ground chia seeds with 6 tbsp water and let sit for 15 minutes.
  4. Place the chocolate chips in a double boiler and melt. Add the maple syrup and blend. Set aside. 
  5. Blend the chickpeas in a blender or food processor until fairly smooth then add the chia mixture and blend again until smooth. Add the baking powder and pulse until combined. 
  6. Pour in the melted chocolate mixture and blend until smooth and completed combined. Transfer the batter to the greased cake pan. 
  7. Bake for 40 minutes in the preheated oven, or until a knife or fork inserted into the centre of the cake comes out clean.
  8. Let cool completely before serving. Store in the fridge if not consuming right away. 
  9. Serve with coulis, fresh raspberries or other berries and whipped coconut cream.

For the raspberry coulis:

  1. Combine frozen raspberries, coconut or maple sugar, and water in a saucepan. Bring to a boil, then reduce heat and let simmer for 5-10 minutes. 
  2. Add the 1/2 tsp of vanilla extract. Blend using an immersion blender or regular blender. 
  3. Strain through a sieve to remove seeds. Cool and store in refrigerator.