Chocolate Garbanzo Bean Cake
You’d never guess chickpeas are the secret ingredient in this rich, fudgy chocolate cake! Naturally flourless (gluten-free!) and easy to prepare, it delivers plenty of chocolate flavor with a boost of protein and fiber.
Chocolate Garbanzo Bean Cake
Ingredients
- 1 can of chickpeas, rinsed and drained
- 1 ¼ cups semisweet chocolate chips, melted
- 4 eggs
- ½ cup white sugar
- ½ teaspoon baking powder
Nutrition Boost
- Top with a Peanut Butter glaze! Use 3 tbsp peanut butter and 2 tsp coconut oil; microwave for 30 seconds, stir, then let rest for 10 minutes. Then, coat the chocolate cake and sprinkle with crushed espresso beans.
- Egg Allergy? Use flax eggs instead.
- Don’t have garbanzo beans? Try black beans, but make sure you blend the mixture until completely smooth.
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Liberally grease the baking pan with coconut oil or butter (I recommend using a mini bundt pan for individual portions).
- 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 the 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 the melted chocolate into the processor and blend until smooth, scraping down the sides to ensure the chocolate is fully incorporated.
- 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.
Nutrition Facts
Nutrition information is an estimate. Actual values may vary depending on product brands, substitutions, portion sizes, and preparation methods.
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