Reviewed: May 27, 2012

I made this for Mother's Day and my mom loved it. No one could believe the main ingredient is garbanzo beans! I will make this again and again. It's easy and tastes great and my gluten-free guests loved it as much as the guests without gluten sensitivity.

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Mrs.K

Reviewed: May 22, 2012

I was skeptical of this recipe. Beans and chocolate? It sounded weird, but wanted to try to get my kids to eat something healthier. My son who HATES beans couldn't stop eating them. I did tweek it a little though. I added vanilla, used Splenda and dark chocolate chips. I didn't have enough so I added a tbs. of Hershey dark cocao powder. I baked them into cute little bite size muffins. Maybe next time I make them I'll add a few mini chocolate chips into the muffins for that extra bite or maybe some fruit to top it off.

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microwavequeen

Reviewed: May 18, 2012

Fantastic!!!

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Reviewer:

BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

Reviewed: May 12, 2012

This recipe intrigued me so I gave it a try. It is amazing! It is delicious and you would never know what's in it!

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melanie

Reviewed: May 11, 2012

I thought it was a little on the dry side. Also, had trouble getting it out of the cake pan. Maybe I didn't grease it enough. My guest who is gluten intolerant thought it was wonderful and asked for the recipe.

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Dee

Reviewed: May 7, 2012

Wonderful, it tastes great, high in protein, never guess it had chickpeas in it - just amazing!

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seashells

Reviewed: May 7, 2012

I was looking for a gluten free cake to serve for my sons graduation party. I chose this recipe due to the star rating. I tried it this weekend to see if it would pass the taste test. I did not sway from the recipe. My whole family loved it and everyone that came over to my house I had sample it, they loved it as well. I will definitely be serving this to my gluten free guests at my sons graduation party.

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srennick1

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Living In: La Mesa, California, USA

Reviewed: May 5, 2012

Love this recipe, I followed it exactly, but added 3 Tbsp Coconut oil and 1/3 cup organic coconut flakes with the eggs. Amazing!

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EricaE

Reviewed: Apr. 25, 2012

This is a highly popular cake at home and work. The beans are indelible. If you can't find a 19 oz. can, use a 15 oz can plus 1/2 cup drained, rinsed beans from another can. I had best luck using large or extra large eggs.

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lit major 73

Reviewed: Apr. 25, 2012

I've made this recipe twice, exactly as the directions state. First time, the cake seemed dry and I had chunks of garbanzo beans. The second time, I blended everything for twice as long in the food processor and it made all the difference. It had a fudgy brownie texture and was oh-so-smooth, almost like a cheesecake. I topped it with the Satiny Chocolate Glaze, strawberries, and whipped cream. Everyone requested the recipe.

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