Blackberry and Cardamom Chickpea Cake By Chef Taylah King

  Time: about 1 hour
  Difficulty: easy
  Serves: 10 people


  • 200 gr cooking dark chocolate

  • 540 gr Tinned chickpeas

  • 150 gr caster sugar

  • 220 gr eggs

  • 5 gr baking powder

  • 1.5 tsp ground cardamom

  • 1 tsp vanilla bean paste

  • 250 gr fresh blackberries


1. Preheat oven to 180 degrees Celsius, fan forced. Line a round cake tin using baking paper.

2. Melt chocolate gently over a double boiler.

3.Drain and rinse tinned chickpeas.

4. Combine chickpeas and eggs in a food processor and blend until smooth. Add sugar, baking powder, vanilla, cardamon and 125g fresh blackberries and blitz until combined then slowly incorporate the melted cooking chocolate. Pour cake mixture into prepared cake tin.

5. Using the remaining fresh blackberries, scatter them evenly across the top of the cake mix.

6. Bake for 40 minutes in oven or until a skewer comes out clean.

7. Enjoy warm or cold. Served nicely with some chantilly cream.