Garbanzo Bean Chocolate Cake (Gluten Free!)532 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“A very good high-protein alternative to flourless chocolate cake. Give it a try!” - by CCUMMINS
Original recipe yields 1 9-inch round cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Amount Per Serving (12 total)
- 229 cal
- 8.5 g
- 36.8 g
Based on a 2,000 calorie diet
Reviews (532)Rate This Recipe
"Great recipe. I made it into cupcakes, but I did tweek it a little. I added a teaspoon of baking powder, a teaspoon of vanilla and 5 tablespoons of butter. (I melted the butter in with the chocolat..." See moree.) Fill your cupcake tin almost to the top with the batter. I baked for 23 minutes and they were moist and delicious!"
"Incredible! I shared this with co-workers and they loved it. The taste of gluten-free food keeps getting better and better. Note for previous reviewer: Hershey, Reeses, & WalMart Brand chocolate chip..." See mores are GF..."
"My mother-in-law is gluten and lactose intolerant, so I thought I'd give this a shot on her last visit. Yum! Very cakelike, good nutty texture and taste from the beans. I think I would change it by..." See more adding a bit of vanilla, and using bittersweet chocolate, but otherwise it's great. I'm going to keep making it for myself even though she's gone home. :-) Make sure the flour you use to dust the pan is gluten-free, or even better, use cocoa instead."
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