Flourless Chocolate Cake
This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.
Flouress Chocolate Cake
This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.
Ingredients
- 1 1/2 cup GF chocolate chips*
- 19 oz canned chickpeas drained and rinsed
- 4 eggs or egg substitute**
- 1/2 tsp baking powder
- 1 cup sugar
Instructions
- 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°F for 45 minutes or until a knife in the center comes out clean.
Notes
*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 + 1/2 cup water (once batter is mixed, if it is too thick add 1/2 cup more water)
**Egg Substitute: 1 cup liquid egg substitute (i.e. Egg Beaters) or 6 tsp Ener-G Egg Replacer + 1/2 cup water (once batter is mixed, if it is too thick add 1/2 cup more water)
Tried this recipe?Let us know how it was!
