Vegan Chocolate & Chickpea Cake

Vegan Chocolate & Chickpea Cake

Vegan Chocolate Cake, we hear you say? Yes peas!😋

Yesterday was National Chocolate Cake Day🧁 and we didn't hold back! We celebrated with this Vegan Chocolate & Chickpea Cake, topped with our best -selling Chocolate and Salted Caramel Peas for an added salty and sweet crunch! 🍫



  • 1 tbsp Apple cider vinegar (Sounds weird right? This makes the cake fluffy in the absence of eggs)
  • 300ml Almond milk (You can use any plant-based milk)
  • 1 tsp Vanilla extract
  • 150g Vegan butter, softened (We used Naturli)
  • 200g Self-raising flour (We used Dove's Farm)
  • 100g Chickpea flour
  • 200g Golden caster sugar
  • 1 tsp Bicarbonate of soda
  • 4 tbsp Cocoa powder

For the frosting:

  • 200g Vegan chocolate
  • 4 tbsp Cocoa powder (or Vegan hot chocolate powder)
  • 200g Vegan butter, softened (we used Naturli)
  • 420g Icing Sugar
  • 1/2 tsp Vanilla extract
  • 1 tbsp Almond Milk (Add as needed)
  • 2 packs BRAVE Chocolate & Salted Caramel Roasted Peas


  1. Grease and line your baking tins (2x 20cm cake tins). Use some of your vegan butter and line with greaseproof paper, or sprinkle generously with flour to save paper 🌍
  2. Pre-heat your oven to 170C Fan, 190C
  3. In a large bowl, cream together your butter and sugar until the sugar is dissolved
  4. Add your cocoa powder, chickpea flour, self-raising flour and bicarbonate of soda and combine well
  5. In another bowl, mix your almond milk with your apple cider vinegar and vanilla extract
  6. Slowly add the milk into the butter and flour mixture
  7. Half the mixture and put into each of your tins. Make sure you even off the surface of the cakes using a spatula
  8. Bake in the oven for 25-30 minutes on the middle shelf
  9. When ready, leave the cakes to cool in the tins for 5 minutes, then remove from the tins to cool on a wire rack. Make sure the cake is completely cool before you ice it!
  10. While the cake is cooling, make the frosting! In a bowl cream together the butter, cocoa powder and icing sugar until you get a sandy mixture. Slowly add in the almond milk and vanilla extract
  11. Place the vegan chocolate in a heatproof bowl over a pan of simmering water (a bain marie) and slowly melt the chocolate. Set aside and leave to cool for 5 minutes. When cool, add half the melted chocolate to your icing sugar mixture and whisk until light and fluffy
  12. To ice: Place 1/2 the frosting on top of one cake, spread evenly then sandwich with the other cake. Spread the remaining frosting over the top of your cake and spread evenly
  13. Top with some delicious BRAVE Chocolate & Salted Caramel Roasted Peas for added CRUNCH, and drizzle over the remaining melted chocolate for the most indulgent Vegan Chocolate Cake you ever did see! 🍫

Make sure you tag us in any of your BRAVE culinary creations. We love seeing how creative you can get with you snacks 🤩