Flouress Chocolate Cake
Author: Marla Hingley
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.
  • 1½ cup GF chocolate chips*
  • 19 oz canned chickpeas, drained and rinsed
  • 4 eggs or egg substitute**
  • ½ tsp baking powder
  • 1 cup sugar
  1. In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove).
  2. Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate.
  3. Blend until smooth.
  4. Turn into a nonstick single-layer cake pan. Bake at 350°F for 45 minutes or until a knife in the center comes out clean.
*Chocolate Chips: for dairy free version, Trader Joe’s semi-sweet chocolate chips, Enjoy Life Chocolate Chips, and Sunspire Chocolate Dream Semi-Sweet Baking Chips are available. If you can't find those brands, you can always use chocolate chunks/squares and break them up. Obviously, milk chocolate is not dairy-free, but good quality dark chocolate should only contain cocoa butter, cocoa liquor, lecithin, and sugar.
**Egg Substitute: 1 cup liquid egg substitute (i.e. Egg Beaters) or 6 tsp Ener-G Egg Replacer + ½ cup water (once batter is mixed, if it is too thick add ½ cup more water)
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/flourless-chocolate-cake/