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    Scott Adams

    Chocolate Garbanzo Bean Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Caryn Quaker.

    1 ½ cups of gluten-free semisweet chocolate chips
    3 cups of caned chick peas (garbanzo beans) drained and rinsed.
    6 eggs
    1 ½ cup sugar
    1 ½ teaspoon baking powder
    1 ½ table spoon powdered sugar



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    In a small bowl melt the chips in the microwave 2 minutes on medium. In a blender or food processor combine chick peas, eggs, sugar, baking powder and mix until smooth, then add the melted chocolate blend and mix until smooth. Pour into 2 x 9 non stick pan, greased and gluten-free floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle with powdered sugar. Serve with raspberry jelly and shredded coconut.

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    I couldn't believe this recipe (using beans for a cake!) but it turned out to be the best chocolate cakes ever. I made it for my boyfriend's family and they loved it. It is very dense and rich, but the garbanzo beans keep it from becoming overpowering.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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