Adapted from Laura Nilsen’s recipe in VeggieLife.

Preheat the oven to 350°. Grease an 8-inch pan and line the bottom with a circle of waxed paper.

2 cups cooked chick peas
1 cup carrot juice
¹/₃ cup orange juice concentrate
1 cup light brown sugar
¹/₄ cup rice flour
¹/₄ cup cocoa
¹/₄ cup egg replacer
¹/₄ tsp baking soda
¹/₂ tsp gluten-free baking powder

Place all ingredients in a food processor and blend well. Pour the batter into the greased pan and bake 50 to 60 minutes. Cool for 15 minutes before removing from pan. Great with fruit compote and whipped topping!

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