Reviewed: Nov. 14, 2009

My alterations: I used a 16 oz can of chickpeas, 1 tsp baking powder, added 1/2 tsp cinnamon and nutmeg (for extra flavor), and didn't include any of the sugar. They were still plenty sweet, but for some reason the bottoms of my cupcakes were dry while the insides were super moist. This recipe made about 9 filled-to-the-brim cupcakes, which I baked for 25 minutes at 350F in my silicone muffin pan. While these cupcakes are somewhat healthier in that they contain more fiber and protein than normal cupcakes, they are also more calorie dense (a small trade-off I guess :)

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Oh, yummers

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Nov. 9, 2009

Very nice cake, the people who tried it said they couldnt tell it was made from garbanzo beans/chickpeas and I agree! Strangely though, instead of getting dry and stale over the last couple of days its getting soggier and more fudgy! I'm glad I didnt put icing on it - it might have turned into a big damp mess if I had. I am going to try putting in more chocolate next time though, wasnt quite chocolatey enough for me

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Frannybannanny

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

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Reviewed: Nov. 5, 2009

Excellent! I love this cake and I think the batter tastes better than regular chocolate cake batter. My tip is to add a little butter to the chocolate chips (aprox 1/2 tsp) and if you can only find 16 oz can of garbanzo beans (like me) you can add 1/8 cup rice flour. I actually liked it better that way than following the recipe exactly.

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Keri

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Reviewed: Oct. 30, 2009

This is amazing! It is so moist. I too added 1 tsp vanilla. I made this for my mom who has Celiac Disease, but I will be making this for myself more often. We all need more beans, right? :)

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nestof3

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Reviewed: Oct. 30, 2009

Garbanzo beans and chick peas are the same bean. Processo has chick beans in 19 oz.can. I used 1 can, 1 banana, 1tsp. vanilla. 1/2 cup spenda. I don't like food too sweet. It came out perfect. Cut easy. Taste just like a cake. Can't believe it.

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smilie

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Reviewed: Oct. 25, 2009

This was pretty good, but definitely best when it's right out of the oven. It seems to get a little soggy after being in the refrigerator a few days.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 22, 2009

I have made this twice. What a great substitute for chocolate cake while still getting protein. It really has the consistency of chocolate cake.

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JoelBE

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Reviewed: Oct. 17, 2009

I've just gone gluten free (almosts) and I love this cake. I've made it 3 times now, the third time I added 1/2 tub of soft cream cheese to the mix to give it a chocolate cheese cake texture/flavour and I pureed strawberries to and added to a simple syrup and a bit of cornstarch to make a wonderful topping. Everyone loved it especially my kids.

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Jackie

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Reviewed: Oct. 17, 2009

My mom is very, very hard to cook for because she is allergic to so much and doesn't really like sweets. I made this cake for her birthday (less than 2 months ago)and she gobbled it up. Since then, we've made it at least 12 times and have also done it three times with carob chips instead of chocolate (no caffeine). Also comes out great! My mom is a slim person, but last time we made it, she ate over half of the cake in one sitting...That's how incredible it is! It's best if you refrigerate it a few hours before serving so that the texture is more like cheesecake. Beautiful if topped with raspberries. BEST recipe I've EVER discovered.

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eludwig

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Reviewed: Oct. 14, 2009

Great as cupcakes, with cream cheese icing, or as brownies.

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megadita

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 14, 2009

Forget gluten-free: this cake is really good! My guests ate it up and their mouths dropped when they heard the secret ingredient - they've since termed it 'hummus pie', which they think is hysterical since they're Israeli. I'm now wondering about putting in half of the batter, a layer of chocolate chips and then pouring the rest of the batter for a hot lava cake kind of thing... I'll report back. ~UPDATE~ I tried creating the hot lava - didn't work out so well. If you really want to put A LOT of chocolate in the middle and warm it just before serving, possibly. I threw in a handful and it was good to have those little pockets of chocolate, but the lava wasn't flowin'...

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Oct. 4, 2009

Wonderful recipe! Made it for my mother who can only eat gluten free food. Great chocolate flavor, cannot taste the beans at all! Came out a bit dry, the top cracked but maybe next time I'll cook it less than 40 min.

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RUBY-MAMA

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Reviewed: Oct. 4, 2009

These were great! I only had ~1 c choc chips, so I added a fair amount of cocoa powder and a little extra sugar to make up for it. These are great -- very dense and moist. I made mini-cupcakes instead of a big cake - perfect for gatherings!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 3, 2009

Awesome recipe...my kids gobbled it up. Because I was making mini cupcakes I added a couple things: 1 tbsp of gluten free flour and I also added a teaspoon of cocoa powder. Came out wonderful! Thanks

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Jellyfish Glass

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Reviewed: Sep. 14, 2009

I threw it in the blender so my kids wouldn't notice pieces of bean in it. My husband is a diabetic & he really liked this. I used 1/4c Turbinado & 1/4 c Splenda for the white sugar. Also had a mix of dark choco chips, milk choco & semi-sweet. Served it with cook n serve sugar free choco pudding. That really made it delish!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

Four stars because immediately this cake has too strong of a garbanzo bean taste, but served after TWO DAYS, this cake becomes dense, moist, and delicious. I put peanut butter frosting on it. Try making it and waiting two days before eating it. It's PERFECT now!

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Suzy E.

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 9, 2009

This is awesome! It tastes delicious. My kids love it. It's rich and high in protein. You would never know it's made with garbanzo beans. I've tried to double this recipe twice, because it's so good and not enough to share, but it never works out. Otherwise, I'd give it 5 stars!

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kimmhunt

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Reviewed: Sep. 4, 2009

For those who were having a problem with a "crumbly" texture, I found the key is to make sure the garbanzo beans are blended to the smoothest state you can get them in. When I didn't focus on blending them really well mine also had the crumbly tendency.

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armedtodream

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Reviewed: Aug. 30, 2009

This is pretty good for a cake made of beans. I made this into a dozen cupcakes and baked for about 22 minutes. It's super sweet though, hence the four stars. I didn't get the crumbly texture some got. They were moist. Next time I think I'll add more chocolate and decrease the sugar.

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princesa97

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Reviewed: Aug. 28, 2009

For not being able to eat cake this was heavenly. Made it twice so far and can't figure out how to not have it fall apart b/c it's a tad dry. But super good. Dad and I both celiac. Will keep experimenting and let you know.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Garbanzo Bean Chocolate Cake (Gluten Free!)

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