Step 1

Preheat the oven to 325 F. Generously spray a 6" cake pan and set aside.

Step 2

In a double boiler, gently melt the chocolate and butter together, stirring occasionally.

Step 3

While chocolate melts, whisk together chickpea flour and soy milk until a thick gooey paste has formed. Make sure the chickpea mixture is evenly hydrated throughout.

Step 4

Once the chocolate and butter are melted, stir in sugar until it is dissolved. Add chickpea/milk mixture, stirring with a spatula to combine. Fold in cocoa powder and baking soda until a uniform batter is achieved.

Step 5

Transfer batter to the prepared cake pan and bake for 35-40 minutes, until a thin crust has formed and cake doesn't wobble when gently shaken.

Step 6

Remove from the oven and let set up in the pan for 30 minutes before transferring to a wire cooling rack to cool completely. Refrigerate until ready to serve. Dust with powdered sugar and fresh raspberries to serve.