Delicious and very easy to make! A great way to use leftover green onions!

Reviewed On: Nov. 11, 2009

I am going to serve this with a chocolate-espresso-brandy sauce with fresh raspberries. This cake tastes better after sitting overnight in the fridge. It tastes more moist. You can't taste the chickpeas at all and I love that it is dairy-free. It tastes very rich. I think next time I make it I will use some coconut flakes and cocoa powder. I used 1/2 cup sugar instead of 3/4 based on what other people wrote and I think that is okay. If you want a sweeter cake you should try the original recipe, though.

Reviewed On: Nov. 11, 2009

I love this recipe. I add in 1 minced jalapeno and an extra clove of garlic.

Reviewed On: May 17, 2009