I’m on a mission to add more sweetness to my life, and I’m beginning with this Chocolate Chip Cookie Cake. The beautiful thing here is that the mini semi-sweet chocolate chips add lots of chocolatey flavor, but not too much sugar. I’ll keep my sweetness coming from the finer things in life, and with a little more balance from my desserts.
I’ve been looking for ways to reduce sugar in my diet. Maybe you would too if you would have heard what I did recently.
I was listening to Alec Baldwin’s podcast, Here’s The Thing recently when I heard the scary sugar news. Dr. Robert Lustig was the guest and you can just imagine the topic. Dr. Lustig is a pediatric endocrinologist, which makes him an expert on the topic of sugar and its impact on the human body. According to Dr. Lustig, “There is not one biochemical reaction in your body, not one, that requires dietary fructose, not one that requires sugar. Dietary sugar is completely irrelevant to life. People say oh, you need sugar to live. Garbage.”
I took these words seriously. And that’s saying a lot because I’m really sort of a sugar-aholic.
Considering in my past I used to eat a whole row of Oreo’s in one sitting, I knew I wouldn’t be able to ever give up sugar entirely. So, here’s my plan. My goal is to follow Michael Pollan’s advice and save sweets for the days of the week that start with the letter S.
Sweets only on Saturday’s and Sunday’s? Hmm, I wonder if other languages begin other days of the week with the letter S? I may be checking that out some Thursday afternoon.
And my second goal is to make my sweets, when I have them, a little less on the sweet side. I think I can do that too. And I’m starting with this cake.
My husband took one look at it and said, “It looks like a chocolate chip cookie.”
Sometimes my hubby can be brilliant. I don’t tell him that enough. You know, maybe it’s good not to get his ego going.
So, that’s where the name Chocolate Chip Cookie Cake came from. And that’s why I decided not to add any frosting. It looks beautiful on it’s own.
And I added a little special ingredient to help make it even healthier. Chickpeas. I know it might be hard to imagine a cake with chickpeas, but you have to trust me on this one, it’s a delicious cake. You wouldn’t even know the chickpeas were there…unless you made it yourself. Besides, I’m on a mission to prove there’s 100 Things To Do With Chickpeas. After this recipe, there’s only 86 more to go!
But for now, you don’t have to worry about sugar or chickpeas, just enjoy this delicious chocolate chip cookie disguised as a cake and leave the healthy part of the recipe up to me. You’ll be glad you did!
Chocolate Chip Cookie Cake
- 1 medium, ripe banana
- 1 can low-sodium chickpeas, drained and rinsed
- 1 cup water
- 1/2 cup soy buttermilk (soymilk mixed with 1 teaspoon apple cider vinegar)
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 cup peanut butter (smooth)
- 1 1/4 cup natural sugar
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/4 cup corn starch
- 1/4 cup ground flax seed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup Ghiradelli’s Mini, Semi-sweet Chocolate Chips*
* Ghiradelli’s did not sponsor this post…I just happen to really love these mini chocolate chips and I hope you will too!
- Ladies and Gentlemen, start your engines! I mean, fire up that oven. You’ll want it set on 350F. Then prepare a 9 X 13 cake pan by spraying it vegetable cooking spray.
- In a food processor combine the banana, chickpeas, and water. Pulse until the chickpeas are smooth.
- Next add the soy buttermilk, oil, vanilla, peanut butter and sugar and pulse several seconds more until everything is well combined.
- In a separate medium-sized bowl, combine the flours, corn starch, ground flax seed, baking soda, baking powder, and salt. Stir this together.
- Now add the chickpea mixture to the flour mixture and stir until combined.
- Add chocolate chips and stir a bit more. Don’t you just want to eat it now? Exercise your self control instead and pour the batter into your prepared pan, being sure to scoop the sides with a spatula to get it all.
- Bake for 30 minutes, until a piece of spaghetti inserted in the middle of the cake comes out clean. Then remove from the oven and allow to cool for a few minutes before serving.