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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 126.7
  • Total Fat: 1.8 g
  • Cholesterol: 30.9 mg
  • Sodium: 196.3 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Cake (gluten,soy,dairy free) calories by ingredient
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Chocolate Cake (gluten,soy,dairy free)

Submitted by: PRZYBYCW
Chocolate Cake (gluten,soy,dairy free)

Introduction

I am a stay at home mom with three children. Two of them and my husband have different food allergies and intolerances. This can make cooking a challenge. I love to do experimental cooking and incorporate extra protein like beans in because my oldest doesn't like meat. I hope you enjoy this deliciously dark chocolate cake as much as we do. I am a stay at home mom with three children. Two of them and my husband have different food allergies and intolerances. This can make cooking a challenge. I love to do experimental cooking and incorporate extra protein like beans in because my oldest doesn't like meat. I hope you enjoy this deliciously dark chocolate cake as much as we do.
Number of Servings: 24

Ingredients

    1 can Garbanzo beans (rinsed and drained)
    4 eggs
    2 cups sugar
    3/4 cup Cocoa powder
    3/4 cup oat flour (or ground whole oats in a food processor)
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 tsp salt (optional)
    1/4 cup prune puree- this substitutes oil, you could use oil
    2 tsp vanilla
    1 cup rice milk (almond milk would also work)



Directions

pre heat your oven to350 degrees F. Rinse and drain Garbanzo beans, blend in a food processor with eggs till smooth. Add the rest of ingredients one at a time and blend until well incorporated saving the rice milk for last.
pour into a greased 9X13 pan or 24 greased cup cake cups. I didn't try this with papers but they come out nicely if you spray the cups. bake a 13X9 for 35 minutes and cup cakes take about 15 but my one pan is darker and was done sooner than the other. poke with a tooth pick or knife to check if done. let cool for at least 10 minutes before cutting.
My kids like to enjoy the cake with a dollop of non-dairy whip cream on top or with fresh strawberries.

Serving Size: makes 24 cup cakes or 24 2-inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user PRZYBYCW.






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Member Ratings For This Recipe

  • Can you use a different flour than oat flour, like maybe a King Arthur or other GF flour blend? - 3/12/13

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  • Oh my goodness!!! Incredible! I used half prunes/half applesauce (unsweetened), and I ran out of white sugar so I used 1 cup white, 1 cup unpacked light brown sugar. I also used unsweetened, vanilla almond milk. I added 1/4 tsp of salt. Baked 25min in 12 cupcake tins. So moist, so delicious. - 9/9/11

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  • wow chocolate cake never thought I'd see that ty:) - 8/15/11

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