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    Scott Adams

    Great Chocolate Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    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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  • 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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