I’ve only recently started getting into gluten-free recipes. I don’t have any allergies (that I know of) or anything, but I always feel better after consuming gluten-free products. Maybe it’s just in my head, but whatever it is, I’ll go with it. Today, while in the kitchen, I started experimenting with a bunch of ingredients to produce a chocolate cake that was both gluten-free and flour-less. Unsurprisingly, it took a little trial and error, but I was finally able to simplify it to about 6 ingredients. The dense, smooth consistency is slightly more brownie-like than cake, but it’s still über delicious! You can pour a thick glaze of frosting over it, if you want, but the cake is rich and moist enough on its own that a simple powdered sugar dusting is enough. And the best part of all is that it’s relatively healthy, in that it’s super high in protein!
Yield: 1 8×8 square baking pan
1½ cups chocolate chips (I used 1 cup milk chocolate + ½ cup semisweet; but adjust to your taste)
1 can (15oz.) garbanzo beans
¾ cup sugar (you can reduce the amount to 2/3 cup if you use all milk chocolate chips; also depends how sweet you like it)
¼ teaspoon vanilla extract
¾ teaspoon baking powder
confectioner’s sugar for dusting
1) Pre-heat the oven to 350*F/175*C.
2) Coat the pan with cooking spray so the cake doesn’t stick to it.
3) Warm the chocolate chips in the microwave for 1 minute and 30 seconds, or until completely melted. Stir the mixture every 30 seconds.
4) Mix the eggs and beans in a food processor until it’s completely smooth.
5) Combine with the sugar, vanilla extract, and baking powder. Mix well.
6) Add in the chocolate mixture and mix it until it’s all blended and smooth.
7) Bake for 35-40 minutes.
8) Drizzle a light dusting of powdered sugar (or frosting) over it.
If you decide to try it, let me know how it turns out for you! 🙂