This a high protein flourless cake. Sounds strange, but my family enjoyed it.
1. Preheat oven to 350 degrees. Grease and gluten-free flour a 9-inch round cake pan.
2. Place chocolate chips and butter into a microwave safe bowl. Melt in the microwave for 3 minutes. Stir every 20 seconds after the first minute, until the chocolate and butter are melted and smooth.
3. Combine beans and eggs in a blender. Process until smooth. Add the sugar, baking powder, vanilla, and salt and process until smooth. Slowly pour in melted chocolate while blender is running and process until incorporated.
4. Transfer the batter to prepared cake pans.
5. Bake in a preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack for 10-15 minutes. Transfer to a serving plate and dust with powdered sugar.
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i made this cake yesterday. it was easy and yummy, had a great texture! i used a hand mixer and it easily combined all the ingredients. be careful dumping the cake out of the pan, i recommend using parchment paper to ensure it comes out clean. is great topped with chocolate syrup or as a layer in gluten-free parfait. i may add a tad bit more sugar next time. thanks for the great recipe!
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5 Comments
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naomicoker on 3.17.2010
Awesome recipe! I used extra dark chocolate (all I had on hand) and just added a bit more sugar. It was decadent & rich. You’d never know there were chickpeas in it!!! I WILL make this again and again.
hippiemama on 1.5.2010
I have a recipe on TK for black bean brownies that is very similar! Very healthy, rich, and CHOCOLATEY!
bigmamma on 12.10.2009
There is also a similar cake you can make using black beans! Just let it cool and the kids never know,,they think it is a choc. cake (what a treat)
yardsailor on 12.4.2009
I had heard about a chick pea cake before, pleased to see the recipe here, my DIL and grandson have Celiac Disease, this will be a nice surpise for them some nite, thanks.
Rebecca on 12.4.2009
I sent this on to my sister as soon as I read the recipe. She has kids with major food sensitivities (gluten, corn, soy, dairy, etc…) I think she could probably get away with using something in place of the butter (maybe coconut shortening or somesuch) and have a really festive cake to share with her kids this Christmas season. Thanks for posting it!