2 cans chickpeas, 1 cup almond milk, 1 cup oats, 3/4 cup cocoa, 1/2 cup maple syrup, 1/4 cup melted coconut oil, vanilla, baking powder, baking soda, salt. Frosting: 1 cup soaked cashews, 1/4 cup coconut cream, 1/4 cup cocoa, 1/4 cup maple syrup, vanilla, salt.
Preheat your oven to 350°F (180°C). Grease a round cake pan or line it with parchment paper.
In a food processor, combine chickpeas, almond milk, rolled oats, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, baking soda, and a pinch of salt. Blend until smooth and well combined.
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
While the cake is cooling, make the frosting. Drain and rinse the soaked cashews. In a blender, combine cashews, coconut cream, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Once the cake has cooled, spread the frosting evenly over the top. You can also cut the cake in half horizontally and add a layer of frosting in the middle.
Optionally, garnish the cake with chopped nuts, shredded coconut, or fresh berries.
Place the cake in the refrigerator for at least an hour to allow the frosting to set. Slice and serve chilled.