The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 10, 2009
I have made the chocolate version several times and love it. Even non-Celiacs in the family love it and it is realitively healthy since there is no butter, or oil in it. I have also made my own COCONUT version of this cake. To make a coconut version: 1)Omit the chocolate chips. 2)Add one can of coconut milk. 3) Add a bag of dried coconut. 3) Increase the sugar from 3/4 cup to 1 1/4 cups. 4) Add 1/4 tsp of salt. 6) 1 tsp of vanilla. 5)I like to top it with coconut frosting from the baking aisle of the store.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 22, 2009
This is DEFINITELY an amazing recipe! The cake had just the right amount of sweetness and the taste of the garbanzo beans harmoniously blended with the chocolate. The consistency of the cake was just like a cake made with flour! I made a sugar-free version by using 3 oz. of unsweetened baking chocolate (nestle and ghirardelli) and doubled the amount of sugar. Will make again and again . . . and again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 17, 2009
I've impressed many a friend since I discovered this recipe. Moist, not too sugary, and delicious. Tasted best after cooling in the refrigerator.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 16, 2009
Wow! Who knew??? It is delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2009
This was great! I made this for my father, (celiac) while visiting on vacation. The only problem was that we couldn't keep the teens and other men out of it. They ate half as soon as it came out of the oven and I had to bake a second cake for Dad to take home. The chocolate smell while it was baking was phenomenal. I pureed the daylights out of the garbanzo beans, but just in case there were bits that didn't puree, I added chopped pecans. Very tasty
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2009
This recipe is so incredible. Really cooks up more like a puffy brownie. I didn't change a thing--it was fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 9, 2009
This is a really great cake. I used milk chocolate as that was all I had. Next time I will try a darker chocolate & I am sure it will be even better! I didn't tell anyone it was made with chick peas & no one could guess they were in it. This is a very moist cake & I would encourage anyone to make it. Many thanks to the submitter for an easy and decadent way to use chick peas, who would of ever thought?
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 5, 2009
When I found this recipe browsing the chocolate cake section I could hardly believe my eyes. I took the advice of some reviewers and added one teaspoon of vanilla and a bit of salt, but otherwise used the recipe as printed. It was really amazingly good! It's important to process the beans very well. My cake was cheesecake like in texture and the bean flavor was hardly present. I highly recommend this, and will be using this recipe often at my B&B when I have guests with gluten intolerance. Thanks!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 4, 2009
OH my goodness! A co-worker broght this is for a birthday celbration. She made two so it was a double decker and she had whipped cream and strawberries on top of it! It was amazing, it was very llight and I didn't feel like I was "blah" after. The high portein made me fell really good and I am going to make it for my family just because it was so delicious! Thanks for a great recipoe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 3, 2009
I had 1 cup of overcooked chickpeas that I wanted to use up, and this turned out to be a most amazing way to do that! I didn't make any changes, but, like other testers, I may try adding vanilla next time around. After baking I cut up the cake and put it in the freezer (as I do for all GF baking.) When I took a piece out to munch on the next day,straight from the freezer, I realized that it not only tasted great, it's texture was just like the outside of an ice-cream sandwich! I split the cake into to halves, grabbed some ice cream out of the freezer and made that ice-cream sandwich. I was not disappointed!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 1, 2009
great for a flourless cake. ice cream would go really well with this. DONT try to substitute anything, believe me- it wont turn out.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 26, 2009
This was pretty good! The only trouble I had was with it being quite crumbly. I made it for a gluten intolerant friend and she enjoyed it very much, despite the crumbling!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 26, 2009
This is a great recipe. I substituted turbinado sugar for the white sugar and I used gluten/dairy free semisweet chocolate chips, and had no problems at all. My only issue (my own fault) was that I didn't have a 9" cake pan to use, so I used a round stoneware bar pan instead--that meant that mine really resembled brownies rather than cake. Regardless, the texture and flavor were excellent. I held onto a couple of the chocolate chips until the end and dropped them on top to melt when adding the powdered sugar. My hubby and I are just getting into eating gluten-free, and he was impressed with the flavor and the texture. This cake is a good option for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 25, 2009
FABULOUS!! My son has gluten allergies and all but gave up looking for an edible dessert. I gave this a try, I added vanilla, cut the sugar in half and added a whole teaspoon of baking powder. My son could not believe it! I even like them and I wont eat any bean. Thanks for this recipe.
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Cooking Level: Professional

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: May 20, 2009
I'm not Gluten-intolerant, so I don't know how this compares to other gluten free recipes, but I did not like this cake! I thought it tasted chalky and the bean flavour came through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 20, 2009
This recipe seemed worth trying for a gluten-intolerant friend, but I'll make this again for my own family. If I really thought about the beans, I guess I could taste them slightly, but no one else guessed it was gluten-free or had garbanzo beans in it. How nice to have something to offer my friend that didn't require a search all over town for special ingredients!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 12, 2009
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 11, 2009
I made this cake for my boyfriend for his birthday, not because he has a gluten intolerance, but because I happened to have the right ingredients. It was amazing!! He didn't even know there were beans in in until i told him! Other people came over and had some cake too, and they loved it! (I even forgot to put the baking powder in...oops) Oh, and I used brown sugar instead of white because for some odd reason i don't have white sugar...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 8, 2009
Pretty good for garbanzo bean cake, haha! It melts in your mouth like a truffle..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 6, 2009
First of all, thank you thank for posting this recipe! This is healthy, high in protein, simple to make and frankly every bit at good as a cake with flour, if not better! Even my gluten-eating family enjoyed it! I paired it with chocolate buttercream frosting (recipe from Ghiradelli's Unsweetened Cocoa box). The only challenge I had was the cake sticking to my silicone cake pan? Any ideas? I greased it, not sure I had too. I am trying this next in cupcake form!
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