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

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9-inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

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  • 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.

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.

Nutrition Facts

229 calories; protein 5.2g 10% DV; carbohydrates 36.8g 12% DV; fat 8.5g 13% DV; cholesterol 62mg 21% DV; sodium 180.4mg 7% DV. Full Nutrition

Reviews (754)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/10/2008
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! Read More
(497)

Most helpful critical review

Rating: 2 stars
08/13/2008
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. Read More
(15)
910 Ratings
  • 5 star values: 668
  • 4 star values: 179
  • 3 star values: 33
  • 2 star values: 15
  • 1 star values: 15
Rating: 4 stars
08/10/2008
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! Read More
(497)
Rating: 5 stars
01/17/2008
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. Read More
(314)
Rating: 5 stars
02/16/2008
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... Read More
(310)
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Rating: 5 stars
09/16/2008
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. Read More
(230)
Rating: 5 stars
07/25/2011
This cake is the most delicious and decedent chocolate cake I have ever tasted! For all those reviewers who are giving this recipe 1/5 stars, you must NOT be following the recipe correctly. It actually upsets me reading the negative reviews. How is possible to be biting into a bean? You are supposed to be blending the beans into a smooth mixture via a food processor! How is it dry? The recipe calls for 4 eggs! Grainy? Again, mix via food processor to a smooth consistency and wash the beans thoroughly beforehand. Not sweet enough or chocolately enough? Are you using the correct measuring spoons?! Anyone who follows this recipe to the exact T should be successful in making a delicious cake. If you have a good quality food processor, a non stick baking pan, and you know how to read and follow instructions, this cake will turn out fantastic. Good luck! Read More
(190)
Rating: 5 stars
03/10/2008
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 :) Read More
(114)
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Rating: 5 stars
11/09/2007
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.) Read More
(95)
Rating: 4 stars
07/10/2009
I have made the chocolate version several times and love it. Even non-Celiacs in the family love it and it is realitively healthy since there is no butter or oil in it. I have also made my own COCONUT version of this cake. To make a coconut version: 1)Omit the chocolate chips. 2)Add one can of coconut milk. 3) Add a bag of dried coconut. 3) Increase the sugar from 3/4 cup to 1 1/4 cups. 4) Add 1/4 tsp of salt. 6) 1 tsp of vanilla. 5)I like to top it with coconut frosting from the baking aisle of the store. Read More
(82)
Rating: 4 stars
01/25/2010
Great recipe. Served it to 7 people & they all liked it. My 12 year old daughter had 2 pieces. I processed the beans ALOT & it was pretty smooth. No one could taste the beans @ all but felt good about the fact that they were eating a dessert that was actually good for them. We thought it was sweet enough, my sister in Law who is a health nut thought it was too sweet but she hates sweets altogether but it was fun to see her enjoying her cake & not feel guilty about it. The only change I made was to put in more baking powder, added 1 tsp. vanilla and used brown sugar instead of white. I will only add the stated amount of baking powder next time as I feel it will be better not being so airy. The cake does look dry but then when eating it surprisingly it doesn't taste dry. Kinda crumbly (but no one minded) so next time I will try adding some applesauce or butter or maybe even some Peanut butter. Chocolate chips or chunks, nuts would also be good in it. Really make sure by poking in the center as to when the cake is truly done. Mine took longer to cook than stated. This Recipe will be used over & over again, with variations as to additions and toppings, as a cake & as cupcakes. UPDATE Made it again, this time added toasted whole almonds as the food processor will chop them. Added 1/3 cup applesauce & a 1/4 cup coconut oil. Wow it was perfect. More fudgy tasting, less crumbly & the nutty bits were a nice treat. Raspberries & dollop of cream on top perfect! Read More
(80)
Rating: 2 stars
08/13/2008
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. Read More
(15)