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READY IN ABOUT 1¼ hrs

Garbanzo Bean Chocolate Cake (Gluten Free!)

Read Reviews (532)

"A very good high-protein alternative to flourless chocolate cake. Give it a try!" — CCUMMINS

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Sugar and Sweeteners

Original recipe makes 1 9-inch round cake Change Servings

1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs

3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 1 hr 10 mins

Footnotes

Editor's Note:
Look for labeling on chocolate chips and baking powder to be sure ingredients are truly gluten free if serving to people with severe allergies.

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Great recipe. I made it into cupcakes, but I did tweek it a little. I added a teaspoon of baking powder, a teaspoon of vanilla and 5 tablespoons of butter. (I melted the butter in with the chocolate.) Fill your cupcake tin almost to the top with the batter. I baked for 23 minutes and they were moist and delicious!

—Pam

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Most Helpful Critical Review

Aug 12, 2008

I think that my expectations were a little too high for this recipe; I have just started to try out gluten-free cooking and products. I didn't have very high hopes for baked goods without gluten, but when I read all the great reviews for this recipe, I thought I should try it. I followed the recipe exactly, and I felt like it was lacking something; the texture was fine, but it wasn't sweet enough or rich enough or...something. I won't make this one again, and I'll keep looking for other recipes for gluten-free deserts.

—laserkatie

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638 Ratings

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Feb 16, 2008

Incredible! I shared this with co-workers and they loved it. The taste of gluten-free food keeps getting better and better. Note for previous reviewer: Hershey, Reeses, & WalMart Brand chocolate chips are GF...

—PrinceAlbertofPA

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Jan 17, 2008

My mother-in-law is gluten and lactose intolerant, so I thought I'd give this a shot on her last visit. Yum! Very cakelike, good nutty texture and taste from the beans. I think I would change it by adding a bit of vanilla, and using bittersweet chocolate, but otherwise it's great. I'm going to keep making it for myself even though she's gone home. :-) Make sure the flour you use to dust the pan is gluten-free, or even better, use cocoa instead.

—Countess

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Sep 16, 2008

Uh, this is RIDICULOUS... Ridiculously fantastic! For a point of reference, I have been buying the Trader Joe's flourless chocolate cake... this recipe is just as good if not better! I substituted 1/3C egg whites for two of the four eggs. I also used 1/2 C milk chocolate chips and 1 C. semi sweet chips, and dusted the pan with unsweetened coco pwdr. I have a gluten intolerance and only use Ghiradelli as Hershey's is difficult to get an answer about allergies. Hope this is helpful.

—Heidi

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Mar 09, 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 :)

—rmr4685

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Nov 09, 2007

Unbelievable! I tried this because I thought it sounded interesting (maybe a little bit weird). I told my husband to try it first since I wasn't sure. But it is THE BEST FLOURLESS CHOCOLATE CAKE I've ever had! It's rich, sweet, intensely chocolate--awesome!!!!!! Everyone should give this a try. The ingredients might seem odd, but the technique is simple, and the results are good enough to sell in a bakery! (Only recipe note: I turned my oven up to 360 instead of 350 since I'm at high altitude.)

—Javagoddess

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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.

—janthony

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Nutrition

Calories
229 kcal
11%

Carbohydrates
36.8 g
12%

Cholesterol
70 mg
24%

Fat
8.5 g
13%

Fiber
3.2 g
13%

Protein
5.2 g
10%

Sodium
180 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garbanzo Bean Chocolate Cake (Gluten Free!)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 229
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 4.3g 21 %
Cholesterol 70mg 24 %
Sodium 180mg 7 %
Potassium 177mg 5 %
Total Carbohydrates 36.8g 12 %
Dietary Fiber 3.2g 13 %
Protein 5.2g 10 %
** Sugars 24.7g
Vitamin A 2 %
Vitamin C 3 %
Calcium 5 %
Iron 16 %
Thiamin 3 %
Niacin 9 %
Vitamin B6 15 %
Magnesium 14 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.