Chickpea Chocolate Cake (Gluten-free) – a delicious recipe with Semi-Sweet Chocolate Chips, Butter, garbanzo Beans, Eggs, White Sugar, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Preheat oven to 350 degrees.
3
Grease and gluten-free flour a 9-inch round cake pan.
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2.
5
Place chocolate chips and butter into a microwave safe bowl.
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Melt in the microwave for 3 minutes.
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Stir every 20 seconds after the first minute, until the chocolate and butter are melted and smooth.
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3.
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Combine beans and eggs in a blender.
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Process until smooth.
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Add the sugar, baking powder, vanilla, and salt and process until smooth.
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Slowly pour in melted chocolate while blender is running and process until incorporated.
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4.
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Transfer the batter to prepared cake pans.
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5.
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Bake in a preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
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6.
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Cool on a wire rack for 10-15 minutes.
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Transfer to a serving plate and dust with powdered sugar.
704
kcal
Calories
32
g
Fat
83
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1- 1/2 cup Semi-Sweet Chocolate Chips, 4 Tablespoons Butter, Unsalted, 15 ounces, weight Canned Chickpeas/garbanzo Beans, Drained And Rinsed, 4 whole Eggs, and more.
Yes, Chickpea Chocolate Cake (Gluten-free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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