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It’s no secret that the essence of the Jewish holidays is food. Yes, it is a big deal. Each holiday has it’s own traditions, rules, restrictions, and expectations. We love to make a fuss and we love to eat.

So Passover is around the corner, and the basic rule is that leavened bread and any product that is fermented or can cause fermentation may not be eaten, including five grains: wheat, rye, barley, oats, and spelt. Why? because, life is not easy, just as it was not easy for the ancient Israelites who ran away from Egypt, and didn’t have time for gourmet food.

So when I stumbled upon a bag of chickpea flour, I had a eureka moment. What if, what if, what if I can bake a cake with the… hummus flour?! It’ll work for Passover. Well, I decided to explore. I found many recipes for some pancakes, flat breads, veggie burgers, and such. Nope, not satisfying. I need a cake. Based on the interesting fact that I did find– this flour can substitute the use of eggs, I decided to be brave, and try to bake a simple chocolate cake.

chickpea flour chocolate cake

just one slice ???

The reported results of the experiment: three very happy children who loved the cake.

The potential benefits: wheat-free, gluten free, easy to digest, vitamins and minerals = nutritional.

you’ll need:

  • greased 9″ round cake pan. I used the spring-form one.  A square pan will also do.
  • 2 cups chickpea flour;
  • half cup sugar, or if you’d rather keep out of sugar, use Raw honey, or stevia, but feel free to adjust sweeteners according to your sweet tasting buds (most cake recipes call for 1.5 cups of sugar, but we don’t like it that sweet);
  • 1 tsp baking powder;
  • 1 tsp baking soda;
  • 2 Tbsp good quality cocoa powder;
  • 100 gr/3.5 oz of good quality dark chocolate bar (I use 85% and up cocoa);
  • 2/3 cup olive oil;
  • 1.5 cup water.

how-to:

heat oven to 350°f.

combine all dry ingredients together, and mix well.

chocolate cake dry ingredients

pour olive oil and water into the mixed flour, and whisk slowly together, until smooth and all the flour dissolved.

break the chocolate bar into a microwave-safe glass dish, and melt in 20 second time segments, mixing it between each time, until chocolate is uniformly smooth and liquified.

add 1 Tbsp of the batter into the melted chocolate, mix together, and add all melted chocolate back into the batter. mix well together.

mixing chocolate with batter

mixing chocolate with batter

pour the whole mixture onto greased pan, and into the oven it goes for 35 minutes. Don’t expect a high cake, this one’s a shorty.

notes:

  • the kids did recommend, however, to add chocolate chips. since the cake is bit on the drier side, that could be a good advice.
  • when adding the water, you may notice that you need a bit more than 1.5 cups. you want to have a smooth fluidish batter.
  • you may need more than 35 minutes- all depends on your oven.
  • yes- some add ice cream on top, some add frosting. I just like to dunk it in tea. the kids like it as is…

check out my gluten free carrot cake, and gluten free blueberry cake.

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