Chocolate Garbanzo Bean Cake
Indulge in the decadence of a guilt-free dessert with this Chocolate Garbanzo Bean Cake, a rich, flourless treat that’s as wholesome as it is delicious. Made with protein-packed garbanzo beans (chickpeas), this moist and fudgy cake is naturally gluten-free and surprisingly easy to make. Blended to perfection with melted dark chocolate, unsweetened cocoa, and a hint of vanilla, this recipe transforms simple pantry ingredients into a showstopping dessert. With just 20 minutes of prep and a quick 35-minute bake time, it’s perfect for busy weeknights or special occasions. Serve it with a sprinkle of powdered sugar or a dollop of whipped cream for a luxurious finishing touch. If you're looking for a creative twist on chocolate cake that’s packed with flavor, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 425 grams Cooked garbanzo beans (chickpeas)
- 4 pieces Large eggs
- 200 grams Granulated sugar
- 50 grams Unsweetened cocoa powder
- 100 grams Dark chocolate chips (melted)
- 1 teaspoon Baking powder
- 2 teaspoons Vanilla extract
- 120 grams Unsalted butter (softened)
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line it with parchment paper to ensure the cake releases easily.
Drain and rinse the garbanzo beans thoroughly if using canned beans. Place them in a food processor and blend until very smooth, scraping down the sides as needed.
Add eggs, sugar, softened butter, and vanilla extract to the food processor with the garbanzo beans. Blend until fully combined and smooth.
In a small bowl, sift together the cocoa powder, baking powder, and a pinch of salt.
Melt the dark chocolate chips in a microwave-safe bowl in 15-30 second intervals, stirring in between, until smooth.
Add the melted chocolate and the dry ingredients (from step 4) into the food processor. Blend until the batter is smooth and lump-free.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar or top with a dollop of whipped cream, if desired, before serving. Enjoy your perfectly moist Chocolate Garbanzo Bean Cake!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 262.6 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 472 mg | 36% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
