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- Great Chocolate Cake (Gluten-Free)
Great Chocolate Cake (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cake Recipes (Frostings)
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Jonathan Nichols.
1 ½ cup gluten-free chocolate chips
1 - 19 oz. can (pre-cooked) chickpeas, drained and rinsed
4 eggs or 1 cup egg substitute
½ teaspoon baking powder
1 cup sugar or less to taste
1 tablespoon powdered sugar for garnish
In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a nonstick single-layer cake pan. Bake at 350 for 45 min. or until a knife in the center comes out clean. Dust with powdered sugar when ready to serve.
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