Grain-Free Chocolate Cake

This cake is the product of procrastibaking (not my term, unfortunately). It is very cold and very windy here in Maine. Running in very cold and very windy conditions is rather unpleasant—if it’s just for a day or two. After weeks of very cold and very windy, it f***ing sucks. And so, one cold and windy Sunday morning I decided to bake while I “waited for it to warm up.” It never warmed up, but I made a cake. And I told Pete it was his birthday cake (six months late). And I sang (because that’s what you do with birthday cakes). And we ate cake before 9am. And we oohed and ahhed over the deliciousness of the cake. And then I told Pete what was in the cake. And instead of gagging, he said, “huh” and went back for a second piece and I went for a run with cake in my belly (and my oft-disgruntled belly was fine with that).

This cake has subsequently passed rigorous taste-testing by a panel of 10 food-loving athletes.

15 oz. can of chickpeas, drained and rinsed

1 banana, sliced

4 eggs

¾ cup maple syrup

1 ½ cup chocolate chips melted

½ tsp. baking powder

1. Preheat oven to 350° and grease a 9-inch round cake pan. (I used a springform pan.)

2. Dump the chickpeas and the banana into a food processor and process until smooth.

3. Add the eggs and whir.

4. Add the maple syrup and the baking powder and whir.

5. Add the melted chocolate chips and whir until the batter is all one color.

6. Pour the batter into the cake pan and bake for 40-50 minutes (until a poker of your choosing comes out clean).