Garbanzo Bean Chocolate Cake (Gluten Free!)

4.8 of 5 (6)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 267.8
  • Total Fat: 11.2 g
  • Cholesterol: 61.7 mg
  • Sodium: 187.9 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Garbanzo Bean Chocolate Cake (Gluten Free!) calories by ingredient
Submitted by:

Number of Servings: 12


    1 1/2 cups semisweet chocolate chips
    1 (19 ounce) can garbanzo beans, rinsed and drained
    4 eggs
    3/4 cup white sugar
    1/2 teaspoon baking powder
    1 tablespoon confectioners' sugar for dusting

    Look for labeling on chocolate chips and baking powder to be sure ingredients are truly gluten free if serving to people with severe allergies.


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This is AMAZIng! Has consistency similar to a brownie. I put it into two torte pans then layered after cooling, to get a thinker cake. Yum...very sweet though, keep in mind if you frost it. - 10/14/12

    Was this review helpful?   yes  No

  • 1 of 1 people found this review helpful
    I have a wheat intollerance and haven't been able to eat a decent chocolate cake in years. This was fantastic! - 2/5/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This cake was dense but very yummy. I never would have guessed the ingredients! - 7/8/09

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    WoW i will have to make this for my mom! She can't have gluten at all and she is always dying for yummy cakes and other sweets. Thanks you soooo much for this recipe! - 6/28/09

    Was this review helpful?   yes  No

  • Incredible!
    I am sensitive to wheat, so this delicious recipe is a real life saver. I substituted 3/4 cup cocoa and 3/4 cup of coconut oil and 1 cup of splenda. I increased the eggs to 4 and added 2 tspns. vanilla flavoring. - 4/14/13

    Was this review helpful?   yes  No