Spicy and moist, you won't believe this cake contains garbanzo beans (chickpeas). The batter is runny so don't worry.

Jaz

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 8-inch square cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.

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  • Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

Cook's Note:

Other spices can be added or substituted (cloves or mixed spices). Less sugar can be used or a suitable sugar substitute.

Nutrition Facts

105 calories; protein 3.5g 7% DV; carbohydrates 19.4g 6% DV; fat 1.9g 3% DV; cholesterol 55.8mg 19% DV; sodium 215mg 9% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/28/2014
I made this for a friend who has to follow a gluten free diet. She was so surprised to have a cake she could actually eat safely. I thought the orange flavor was overwhelmed by the spices but I believe they can be adjusted. Thanks for a gluten free recipe that doesn't cost too much to make. Read More
(4)

Most helpful critical review

Rating: 1 stars
02/06/2020
OMG... So bad. I even went back and double checked the recipe to make sure I didn't miss an ingredient or step. Never again. Read More
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/27/2014
I made this for a friend who has to follow a gluten free diet. She was so surprised to have a cake she could actually eat safely. I thought the orange flavor was overwhelmed by the spices but I believe they can be adjusted. Thanks for a gluten free recipe that doesn't cost too much to make. Read More
(4)
Rating: 4 stars
03/01/2015
Very nice flavour hard to believe there is no flour. Best eaten the day it's baked. Mine was completely baked in 40 minutes. I would definitely recommend lining the bottom of the pan w/parchment I used a well-buttered non-stick pan and the cake was a bit difficult to remove intact. Read More
(3)
Rating: 4 stars
03/29/2017
The first time I made this I thought it was too crumbly... then I realized that I had used a full 19 oz. can of beans.... I was disappointed that it didn't taste like orange, rather more like pumpkin flavour... So I made it again, eliminating the spices and using 1 and 1/2 cu beans, adding vanilla and orange extracts, a whole orange, unpeeled along with 1/3 cu of cream cheese. I processed the whole thing in the processor and it turned out great..... and it tasted like orange! Read More
(2)
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Rating: 5 stars
01/04/2014
I made this cake today and I was very impressed how well it turned out. It is a very simple and easy recipe that turned out tasting great.We had it for dessert topped with cool whip and it tasted like pumpkin pie. Will definately be making this again.What a great healthy alternative. Read More
(2)
Rating: 5 stars
12/07/2018
Served it to guests topped with a cream cheese frosting flavored with a little orange extract (very little, just an enhancement) and they raved over it. It's a very dense cake, like a brownie and small pieces are very filling. I didn't tell them until after dinner that it was made from a can of beans. :-) Next time I think I"ll double the recipe and bake it in a springform pan so that I can more easily remove it from the pan and also so that it will bake more evenly. Baking it in the square pan did result in more hardened corners which can be great for brownies but not so great for cakes. Baking it in the springform pan will also allow it to more easily be removed to frost it on all sides. It did kind of crumble while trying to remove the first pieces from the square pan. Read More
(2)
Rating: 5 stars
02/13/2018
Made as written except for the cloves. Will make this again for sure. My son has no idea it's healthy lol Read More
(1)
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Rating: 4 stars
03/06/2019
I made this with some dried chickpeas I cooked in the instant pot that were just a little softer than canned chickpeas. I cooked the cake for 30 minutes and it came out with the texture similar to a sponge cake throughout. It is very aromatic. Cut into small pieces and topped with a dollop of whipped cream, this would be good to take to a brunch. Read More
(1)
Rating: 4 stars
12/02/2019
Pretty good! Next time I'll try it without the ground cloves as I found the spice a bit over powering. Read More
Rating: 5 stars
04/28/2016
try using whole thin skinned orange Read More
Rating: 1 stars
02/06/2020
OMG... So bad. I even went back and double checked the recipe to make sure I didn't miss an ingredient or step. Never again. Read More