Recipe by CCUMMINS
"A very good high-protein alternative to flourless chocolate cake. Give it a try!"
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1 1/2 cups
semisweet chocolate chips
1 (19 ounce) can
garbanzo beans, rinsed and drained
confectioners' sugar for dusting
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!
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.
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...
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.
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.
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 :)
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.)
Great recipe! I made it for my mom who has celiac. She loved it! I even ate it and enjoyed it very much. I could not find a 19 oz can of garbanzo beans so I used 2 cups. Came out great. I also topped it with Fat Free Cool Whip and some chopped pecans. Very delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Garbanzo Bean Chocolate Cake (Gluten Free!)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 76
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