This was my first attempt, eight years ago, to make a chocolate cake, gluten free. Quickly I learned not to say what was in it until after people tasted it. Just about everyone who likes chocolate cake loves this cake, however, so many if told in advance how I make it would say they would never taste a chocolate cake made with garbanzo beans. Funny, people have no problem with carrot cake.
- 1 15.5 oz (439 g) garbanzo beans
- 4 eggs
- 3/4 cup (1 3/4) melted dairy free semi sweet chocolate
- 2 T cocoa powder
- 4 T coconut sugar
- 1 T brewed coffee
- 1 t baking powder
- 1 t vanilla extract or vanilla powder
- 1 pinch of salt
- powdered sugar for decoration
Drain and rinse the garbanzo beans.
Add the garbanzo beans and eggs to a food processor. Blend on high until smooth. Add the rest of the ingredients and blend a couple of minutes. Pour the mix into a spring form. Put parchment paper at the bottom to make it easer to remove the cake.
Bake in 350 F/175 C for 30-40 minutes.