Chocolate Chip Cookie Cake

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.

A vegan cake with mini semi-sweet chocolate chips

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.

A lightly sweetened cake with bananas, chocolate chips, and even some chickpeas for added health benefits

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.

A slice of Marly's Chocolate Chip Cookie Cake sits illuminated in the morning sun

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

Ingredients

  • 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 Ghirardelli’s Mini, Semi-sweet Chocolate Chips*

* Ghirardelli’s did not sponsor this post…I just happen to really love these mini chocolate chips and I hope you will too!

Directions

  1. 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.
  2. In a food processor combine the banana, chickpeas, and water. Pulse until the chickpeas are smooth.
  3. Next add the soy buttermilk, oil, vanilla, peanut butter and sugar and pulse several seconds more until everything is well combined.
  4. In a separate medium-sized bowl, combine the flours, corn starch, ground flax seed, baking soda, baking powder, and salt. Stir this together.
  5. Now add the chickpea mixture to the flour mixture and stir until combined.
  6. 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.
  7. 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.
I chose to enjoy this cake in its simplicity, without any icing. The flavors were delicious and it didn’t need any added sugar and fat from frosting. But if you just can’t imagine a cake without gilding the lilly, here’s one of my favorite chocolate frosting recipes to try. Enjoy!

Posted 2 years ago by Marly on Thursday, September 20th, 2012 · Permalink

logo
Food Advertising by

11 Responses to Chocolate Chip Cookie Cake

  1. Such a great post. I really need to work on less sugar too!

  2. By natural sugar do you mean honey or agave? What about sugar in the raw?

  3. Wow, I *need* to try this recipe! I’m intrigued by the addition of chickpeas — I eat them by the pound but never knew they translated well into baked goods. Good to know :)

  4. Great post! My mom used to make me chocolate chip cake when I wa a kid- I loved it. May need to make this recipe to relive the “olden days.” :) YUM!

  5. I love sugar a little too much – but I´ll never be able to give it up. And I don´t want to either! But, as an aspiring dietist (!) who loves baking and cakes, I try to bake a little healthier – so I can have my cakes as often as I like! ;) This looks amazing – how can a giant ccc be anything but delicious – chickpeas or not! ;)

  6. OH MY GOSH. I think I’ve died and gone to heaven. Can’t wait to try this!!!!!!!!

  7. I made this yesterday and my 3-year-old son LOVES it!!!!

  8. Can you substitute something else instead of the banana? Thanks!

    • Well, you could always try using 1/2 cup applesauce. However, if I were to do that I might add some cinnamon or extra vanilla to give it a little more flavor. Or, if you wanted to get really crazy, you could try 1/2 cup of pumpkin! Mmm…I might have to do that myself!

  9. I’m allergic to soy. Do you think you can use the “buttermilk process” on either rice or almond milk and it would yield the same results? I’ve never tried it. Thanks for the recipes. I’m a new reader, and I love your style!

    • I have used it with almond milk and it worked so I imagine it would work with rice milk too. Either way it will get the benefit of working with the baking soda. Let me know if you try it and how it goes!

Comment

Your email address will not be published. Required fields are marked *