Simple Chocolate Cake with Chickpea Flour
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Serves: 1 loaf cake
An everyday chocolate cake with a boost of chickpea protein and easy mocha icing.
  • ½ cup chickpea flour
  • 1 cup all-purpose flour
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • 1 teaspoon instant espresso powder
  • 1 ¼ cups brown sugar
  • 2 large eggs
  • ⅔ cup canola oil
  • 2 teaspoons vanilla
  • Mocha Icing:
  • 1 cup confectioners sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon instant espresso powder
  • 3-5 tablespoons milk
  1. Preheat the oven to 350°F. Grease a 9x5 loaf pan, or other equivalent pan, well with butter or baking spray.
  2. Toast the chickpea flour in a skillet for 2-3 minutes, stirring constantly, until the chickpea flour darkens by a shade or two and begins to smell toasty (to me it smells like popcorn when it’s ready). Scrape into a wide bowl and allow to cool before proceeding.
  3. In a mixing bowl, whisk the flour, chickpea flour, cocoa, baking powder, and salt together. In another bowl, whisk the milk, espresso, sugar, eggs, canola oil, and vanilla together to combine. Pour the milk mixture into the flour mixture and whisk until just combined. Spread into the baking pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  4. Mocha Icing:
  5. Sift the confectioners sugar, cocoa, and espresso powder into a bowl. Whisk in the milk a few tablespoons at a time until you reach a consistency you like.
Find chickpea flour near the specialty flours in your grocery store or at an Indian market (labeled "besan" at Indian markets).
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