Chocolate Cake (gluten,soy,dairy free)

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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

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.

Minutes to Prepare: 25

Minutes to Cook: 35

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.