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Chocolate chickpea torte

Serves: 8
Prep: 10
Cook: 45

    This torte has a delightfully nutty chocolate flavour topped with berries to create this deliciously decadent dessert.


    • 1 x 400g tin chickpeas, no added salt, drained (or 1 ¼  cups cooked chickpeas)
    • ⅓ cup orange juice 
    • ¾ cup soft brown sugar
    • ½ cup cocoa powder
    • ½ tsp baking powder 
    • pinch salt
    • 4 egg whites 
    • ¼ cup desiccated coconut 
    To garnish:
    • 1 tbs icing sugar 
    • 1 tbs cocoa powder, extra 
    • 200g fresh blueberries 
    • 200g fresh raspberries


    1. Preheat the oven to 180°C. Lightly grease a 20cm round cake tin with cooking spray, line base with a round of baking paper. 
    2. Place the chickpeas, orange juice, brown sugar, cocoa powder and salt in a food processor and blend until very smooth. Scrape down sides. Add egg whites (not beaten) and coconut and blend again to just incorporate. 
    3. Pour batter into prepared tin and bake 25 minutes, or until a skewer comes out clean when inserted in the centre. Cool in tin for 5 minutes, turn out onto a rack and cool completely before cutting. 
    4. Place torte top-side down on a platter. Combine icing sugar and extra cocoa powder, generously dust over the cake. Arrange the berries over the top to serve.


    • The egg whites shouldn't be beaten. Add them last or second last so they don't whip too much while blending the ingredients.
    • For a vegan torte, replace egg whites with ¼ cup  powdered egg replacer plus ¼ cup water. Bake for 40 minutes. Cool completely before cuting. Egg replacer is a vegan powder, found in the health food section of most grocery stores. 
    • To make this recipe gluten free, simply ensure you use gluten free baking powder and icing sugar. 

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