Chocolate Garbanzo Bean Cake Gluten Free
Indulge in the rich, velvety decadence of a **Chocolate Garbanzo Bean Cake** that’s both **gluten-free** and irresistibly moist. This unique recipe swaps traditional flour for protein-packed garbanzo beans, blended to silky perfection, creating a cake with a tender crumb and fudgy texture. Melted semi-sweet chocolate and a touch of unsalted butter lend luxurious flavor, while a hint of vanilla rounds out the sweetness. Quick and easy to prepare in just 15 minutes, this naturally gluten-free dessert bakes to perfection in under 40 minutes, making it an ideal choice for dinner parties, special occasions, or simply satisfying a chocolate craving. Serve it plain, dusted with powdered sugar, or topped with whipped cream for a show-stopping treat! Perfect for chocolate lovers, gluten-free baking enthusiasts, and anyone looking for a delicious twist on indulgent desserts.
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Recipe Information
Ingredients
- 425 grams Garbanzo beans (cooked or canned, drained and rinsed)
- 4 large Eggs
- 200 grams Granulated sugar
- 170 grams Semi-sweet chocolate chips
- 45 grams Unsalted butter
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring after each burst, until fully melted and smooth. Let the mixture cool slightly.
In a blender or food processor, add the garbanzo beans, eggs, granulated sugar, vanilla extract, baking powder, and salt. Blend until completely smooth, scraping down the sides as needed to ensure a uniform batter.
Pour the melted chocolate and butter mixture into the blender or food processor. Blend again until well combined and smooth.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Once cooled, you can dust the cake with powdered sugar, top with whipped cream, or enjoy it as is. Slice and serve!
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 312.9 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1540 mg | 33% | |
*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.
