It's Wednesday, kids. Let's make some cake. This is a recipe my mom found somewhere and I've modified it a bit.
Ingredients
1/2 cups of chocolate (I use dark chocolate, but it's okay to use milk chocolate if you don't like dark chocolate. Obviously, it will not be dairy-free if you use milk chocolate.)
1 19oz can of chickpeas, drained and rinsed
4 eggs
3/4 cup brown sugar (you can use white sugar, but brown sugar tastes so much better)
1/2 teaspoon baking powder
2 teaspoons vanilla extract
Preheat the oven to 350 F. Melt the chocolate over low heat in a saucepan (you can also use a microwave, if you have one. I don't.). Find some way to liquefy the chickpeas and eggs. You can use a food processor if you have one, but I do not, so I just put a little bit at a time in my magic bullet and blend it. Mix in the chocolate and other ingredients. Pour into a greased 9 inch cake pan and bake for 40 minutes, until a knife inserted into the center comes out clean. Let it rest in the pan for 10 minutes before transferring it to a plate. You can also make this recipe into cupcakes, just decrease the cooking time a bit (more like 20-30 minutes).
