Reviewed: Jul. 20, 2008

I made this twice now, and it's incredible. Both times as cupcakes actually, not a cake. It never occured to me to use a chickpea base instead of flour and eggs. I didn't tell anyone it was gluten free until after they ate the cupcakes and noone could believe they actually had protein in them! Great recipe!!

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kelly24095


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Reviewed: Jul. 17, 2008

This was my birthday cake this year. This is an amazing cake! You can't taste the garbanzo beans at all. It's great for any Celiac who has a sweet tooth.

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HeyKate


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Reviewed: Jul. 9, 2008

Oh my...this cake rocks!! I was not expecting this to be so delicious. No one knew it was gluten free and/or made with garbanzo beans. I just sprinkled it with powdered sugar - no need for frosting. I will agree with others that it is on the brownie side, but you can still pull it off as a cake. And it is a little crumbly, and suprisingly moist. This will be made over and over again. It is so simple and quick to pull together. Amazing recipe!

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SKOONUS


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Reviewed: Jul. 4, 2008

Delicious! So Rich and creamy! Instead of a 9 inch pan I used a muffin tin to make cupcakes and baked them for 30 mins. I also drizzled them with a simple raspberry puree. So simple and so much better than the boxed gluten-free cake mixes.

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danielle


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Reviewed: Jul. 3, 2008

This was a great recipe, I actually made cupcakes and they turned out great! It suprised everyone that there was no flour in it! I actually didn't have any garbonzo beans but used white pinto beans and it tasted great. Dust the pan with cocoa powder for easy release! Will definitely keep my husband's birthday cakes, he's allergic to wheat!

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sahbus

	Cooking Level: Expert Home Town: South Bend, Indiana, USA
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Reviewed: May 31, 2008

Recipe is easy to follow, easy to assemble, and the finished product is incredibly surprising. Not exactly a cake, but more like cake-like brownies. My husband and brother, who are anti-bean anything, totally got a kick out of it!!

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NixonMama

	Cooking Level: Expert
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Reviewed: May 19, 2008

I was shocked at how good this cake turned out. My friends loved the dense, fudgy texture. I would definitely make this cake again!

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Holly Albritton

	Cooking Level: Expert Living In: Smyrna, Georgia, USA
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Reviewed: May 18, 2008

Oh my yummm! My teen is a vegetarian and it looks like she has Celiac as well. Cooking for her is a huge challenge when every food that is good for her is rejected. It was nice to see her happy about this cake. P.S. lets not tell her how we made it.

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Torrey

	Cooking Level: Intermediate
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Reviewed: May 10, 2008

Not low-calorie, but it does provide fiber and protein. My friends had no idea it was made with chickpeas! Great fudgy taste, though turned out a bit crumbly. I added chopped macadamias and white chocolate chips. Will DEFINITELY make again!

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Goldie3328

	Cooking Level: Expert Home Town: Maple Grove, Minnesota, USA
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Reviewed: May 3, 2008

Best Chocolate cake ever!! Very moist and chocolatey!

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robbi_bird


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Reviewed: Apr. 26, 2008

What a great way to get some fiber in! The cake is rich and grainy - very dense - like a brownie. There is no way you can taste the chickpeas in it - I fooled everyone here! They gobbled it up like vultures!

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Ewa Lamb

	Cooking Level: Expert Home Town: Mississauga, Ontario, Canada Living In: Clarksville, Tennessee, USA
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Reviewed: Apr. 26, 2008

Absolutely fabulous! Since my can of beans was only 15 ounces, I opted to omit one egg. I dusted the pan with cocoa powder after it had been greased. Mine was done in less than 35 minutes, so my oven must run hot. I think this tastes best after it's been refrigerated for several hours. Thanks for posting this recipe!

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CHARI

	Cooking Level: Intermediate
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Reviewed: Apr. 25, 2008

I made this with brown sugar blend Splenda and sugar free baking chips and it was good. I baked it in a 10 inch silicone cake pan dusted with dry cocoa. Since the silicone pans needs to be set in a cookie sheet for stability I added a couple of cups of hot water to the cookie sheet. I want to try the applesauce next time to see if it is even moister while still being cooked through. This one doesn’t call for butter and that is something some of my friends find more acceptable.

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Nonna

	Cooking Level: Intermediate Living In: Middleton, Idaho, USA
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Reviewed: Apr. 22, 2008

I added about a half cup of unsweetened applesauce to the batter, which kept the cake nice and moist. This helped the texture so that it wasn't very crumbly and it held together well.

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VanillaRocks


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Reviewed: Apr. 5, 2008

I think I needed to blend mine more. It wasn't as smooth as I would have liked. Considering how easy this was, it is really pretty good. I used egg substitute. It does crumble quite a bit, even though it is still moist. It would be really good with a raspberry puree. but, we just had whipped cream.

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CRAZY4SUSHI

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2008

Very, very, very good. I made this for my family Easter dinner and it was devoured. Even my super-picky uncle had two pieces. What a keeper.

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MandyH.

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Mar. 20, 2008

what a great recipe--i followed it exactly and it turned out great--my picky 6year old ate it up. ha ha!!

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smartcookie


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Reviewed: Mar. 13, 2008

Who would have known? I was looking for a gluten and dairy free cake for my grandson. Most flourless cakes use butter. This one doesn't. Made this today before my younger visiter came. It really is very good. I haven't used any topping or frosting, but I may for him. Thanks so much.

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Judy


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Reviewed: Mar. 11, 2008

I messed up and it was still delicious! (I forgot to add sugar... even healthier I guess). Also make sure that the chocolate chips are gluten-free, most chocolate chips contain vanilla which actually has gluten. Thanks for the recipe, I will definitely make it again.

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janthony

	Cooking Level: Intermediate
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Reviewed: Mar. 9, 2008

I made this cake out of plain curiosity in my search for healthy deserts - it was so much better than i had ever imagined! Garbanzo beans...who would have thought? I covered the cake with strawberries and sifted powdered sugar - it was a hit! I think the strawberries gave the cake the sugar/sweetness that a frosting would have normally - next time i will try out different fruits :)

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RaeganMRing

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA Living In: Las Vegas, Nevada, USA
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