Sis' Gluten Free Chocolate Chickpea Cake with Avocado Chocolate Pudding Topping

My dear Sister has been adjusting her menu and recipes to accommodate some of the conditions plaguing many of us as we creep up in age. 
This is one of the recipes she has masterfully honed. This cake is satisfyingly delicious, Heart, Blood Sugar and Blood Pressure friendly.
Instead of flour she uses chickpeas, they add fibre offsetting the sugar. The balance of sugar and stevia give enough sweetness without leaving the aftertaste to much stevia can cause.
The cake and the icing are rich and decadent.
The frosting uses Avocado as the fat as well as fibre and banana for sweetness and fibre.
It has the bonus for me of being Gluten free so I can enjoy desert on her wonderful Pizza Saturdays.
This cake and her wonderful spinach Pizza crust, have no more effect on her husbands after dinner blood sugar readings; than any other well balance diabetic friendly dinner. Cheer Sis and thank you.

GLUTEN-FREE CHICKPEA-CHOCOLATE CAKE
Ingredients:
2/3 cup cocoa
12 pck stevia
1/4 cup oil
1/4 cup unsweetened coconut milk
1 (19 oz/540 mL) can chickpeas, rinsed and drained
4 eggs
3/4 cup (175 mL) brown sugar
1 tsp baking powder

Directions

1. Preheat oven to 350°F (180°C). Grease a round 9-inch cake pan and either line it with parchment paper or dust bottom and sides of pan with sifted gluten-free cocoa powder.

2. In bowl of a food processor, combine cocoa, stevia, coconut milk, oil, chickpeas, eggs and sugar; process until smooth, stopping occasionally to scrape down sides and make sure it is completely mixed.

3. Spread batter in prepared cake pan. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes before transferring to a serving plate.

Frost with Creamy Chocolate Avocado Pudding