Combine drained and rinsed chickpeas, almond butter or peanut butter, maple syrup or agave nectar, cocoa powder, vanilla extract, baking powder, baking soda, salt, and optionally add vegan chocolate chips and chopped nuts (e.g., walnuts or almonds).
Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper.
Rinse and drain the chickpeas thoroughly. If you have a high-powered blender, it's best to remove the skins for a smoother texture. Simply pinch each chickpea, and the skin should slide off easily.
In a food processor or blender, combine chickpeas, almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, baking soda, and salt. Blend until smooth and creamy, scraping down the sides as needed.
If desired, fold in vegan chocolate chips and chopped nuts into the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cooled, slice and serve. You can dust it with cocoa powder or powdered sugar for an extra touch.