Chocolate Chickpea Cake


2 cups cooked or canned chickpeas, drained
1/3 cup orange juice
4 large eggs, room temperature
1 cup light brown sugar
_ cup cocoa
_ tsp baking powder
_ tsp baking soda


1. Preheat oven to 350_F. Lightly spray or oil an 8² round cakepan and
   line the bottom with a circle of waxed paper. 

2. In a food processor, process chickpeas and orange juice until very
   smooth. Add eggs, 1 at a time, pulsing after each addition. Add
   sugar, cocoa, baking powder and baking soda and process until well-
   blended, stopping to scrape down the sides of the bowl as necessary.

3. Pour batter into prepared pan and bake for 50 minutes, or until a
   toothpick inserted into the center comes out clean. Remove cake
   from oven and let cool on a rack for 15 minutes before removing
   from pan. 

Serve at room temperature or warm, garnished with fruit and tofu
whipped cream.



* I double the recipe to make a double-decker cake, but I use only 1 _
cups of brown sugar, otherwise I find it too sweet.