Gluten Free Chocolate Cake – a delicious recipe with chocolate chips, garbanzo beans, eggs, olive oil, vanilla, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Preheat the oven to 350u00b0F. Grease and flour a 9 inch round cake pan.", "2. In a bowl placed over a steaming pot of water, gently melt the chocolate chips.", "3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar, olive oil, vanilla and 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.", "4. 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."]
836
kcal
Calories
40
g
Fat
99
g
Carbs
20
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: 12 ounces semisweet chocolate chips, 1 (19 ounce) can garbanzo beans, rinsed and drained, 4 eggs, room temperature, 1 Tablespoon olive oil, and more.
Yes, Gluten Free Chocolate Cake 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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