Rating: 5 stars 4.8
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up.

Recipe Summary

10 mins
45 mins
1 hr
1 hr 55 mins
1 9x12-inch cake


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


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.

  • Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

Cook's Notes:

White vinegar can be replaced with apple cider vinegar.

Using something like arrowroot might make this cake less crumbly, but I don't find that necessary if it sits overnight.

Nutrition Facts

357 calories; protein 3.3g; carbohydrates 59.7g; fat 13.2g; sodium 472.9mg. Full Nutrition