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Garbanzo Bean Chocolate Cake (Gluten Free!)
January 10, 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!