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

Chop the dark chocolate, then combine with the butter in a saucepan over medium heat. Stir occasionally until melted.

While the chocolate melts, add the chickpea flour and non-dairy milk to a medium bowl. Whisk until a thick gooey paste has formed. Make sure the chickpea mixture is evenly moist throughout.

Once the chocolate and butter are melted, stir in the sweetener until dissolved. Add the chickpea mixture, stirring with a spatula to combine.

Fold in the cocoa powder and baking soda until a uniform batter forms.

Transfer the batter to the prepared cake pan and bake for 35-40 minutes. You’ll know it’s done when a thin crust has formed and the cake doesn't wobble when gently shaken.

Remove from the oven and allow the cake to sit in the pan for 30 minutes, then refrigerate until ready to serve. Dust with powdered sweetener before serving if desired.