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Gluten-free Chocolate Cake  (Not yet rated)

This cake has chickpeas (garbanzo beans) instead of flour.

Cal: 377 Fat: 15g Carbs: 57g Protein: 10g Fiber: 7g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 1/2 cups chocolate chips ; semi-sweet
  • 4 egg(s)
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon confectioner's sugar ; for dusting
  • 19 ounces chickpeas ; canned, drained and rinsed
  • In My Kitchen

  • You will also need: food processor


    Preheat oven to 350F (175C).

    Grease a 9 inch cake pan.

    Put chocolate chips in a small microwave safe bowl. Cook for 2 minutes, stirring every 20 seconds after the first minute, until melted and smooth.

    Reduce microwave own power to 50 percent if your microwave is really powerful.

    Add the eggs and chickpeas to a food processor and pulse until blended and smooth. Add the baking powder and sugar, plusing to blend.  Pour in the melted chocolate and blend some more until smooth. Scrape the sides of the food processor bowl to ensure all chocolate is mixed in.

    Pour the batter into the prepared cake pan.

    Bake for 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

    Remove from the oven and allow to cool for 10-15 minutes. Invert cake onto a serving plate, and dust with confectioner's sugar before serving.

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