This cake was extremely easy to make. All ingredients we placed in a blender. I made this cake for Mother's Day for my sis-in-law who is allergic to gluten. She (and all the kids) loved the cake. It comes out much more dense and has a very fudgy consistecy. I realized I had only 15oz of Garbanzo beans so I added an additional 4 oz of Cream of Coconut (taking care that this was a gluten free variety) that I was using in a second cake I was making to replace the additional moisture. I think it helped to cut the bean taste and made for a rich, torte like cake. Very decadent but yummy!

Reviewed On: May 12, 2009