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    Scott Adams
    Scott Adams

    By Scott Adams •

    Chocolate Garbanzo Bean Cake (Gluten-Free)

    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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    Guest Whitney

    Guest Whitney

    Posted

    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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    Guest Lisa

    This cake is unbelievable. You would never believe it was gluten-free. Delicious!!!

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  • About Me

    Scott Adams
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    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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