Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
Rinse and drain the chickpeas well. Pat them dry using a paper towel.
In a food processor or blender, add the chickpeas, maple syrup, almond/peanut butter, cocoa powder, baking powder, vanilla extract, and plant-based milk. Blend until smooth and creamy. Scrape down the sides as needed.
If you're using chocolate chips or chunks, gently fold them into the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice the cake and serve. You can dust the top with cocoa powder or powdered sugar if desired.