Who says healthy can’t be delicious?
Welcome to this oil free, dairy free, gluten free chocolate piece of heaven. Another chance to redeem yourself after those failed healthy eating resolutions (don’t tell me I’m the only one!) I couldn’t believe it myself at first – as It satisfies nearly every health food craze out there. Was it going to taste like hummus, but baked? What would the texture be like? I had so many questions, that I had to give it a spin.
And boy, there is no going back after this! The cake is dense, the texture crumbly, and while noticeably different from regular cake, it imparts a distinct lightness without any chickpea flavor. Instead, it is chock full of chocolately goodness (I threw in some pecans for some extra crunch), enough to fulfill any chocolate+nut craving.
There is no need to buy any sort of overpriced nut flours or sugar replacements for this recipe (cough paleo); instead, we use real chocolate, eggs, and sugar. The rest of the cake comes from pureed chickpeas, which are touted for their highly nutritious fiber and protein content. With just one blender (bowl not necessary!) – I double dog dare you to help this creation to come to life.
The inspiration for this cake actually came from none other than the two main men in my life recently… Ben and Jerry**. The local grocery store just had to go and have a $2 per pint sale of yes! every flavor! and what’s a girl to do than to resist some
good looking delicious men ice cream when they come knocking? Unfortunately, my body can no longer take that eat-evrrythang-diet from my younger years (instead, you find me panting at the gym, making up for that one bite, no, one more bite, wait last bite mantra I find myself facing every time I open the freezer). It was an enticing, yet dangerous relationship, and I realized I needed a healthier way to indulge.
Now, you too can savor multiple bites of cake without the guilt… or those extra laps. Time to get started for that summertime shape, though fingers crossed, hopefully the snow will be gone by then.
Recipe: Gluten Free Chocolate Garbanzo Bean Cake
Adapted from AllRecipes.
- 1 1/2 cups semisweet chocolate chips (The majority of baking chips from Nestle, Hershey’s, and Ghirardelli are gluten free, but double check on their websites.)
- 1.5 (15.5 oz) cans of garbanzo beans, rinsed and drained (I ate the remaining half can while waiting for the cake to bake)
- 4 eggs
- 2/3 cup white sugar
- 1/2 teaspoon baking powder
- Optional: 1/2 cup chopped pecans
- 1 tablespoon confectioners’ sugar for dusting
Step by step:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square baking pan.
- Melt the chocolate chips using a microwave-safe bowl or double boiler, stirring frequently and taking care not to burn the chocolate.
- **Optional: Begin to boil water in another pan. While doing so, unshell all the chickpeas. Place the chickpeas in the boiling water for 5 minutes to help soften them. This will help when puree-ing the chickpeas, and will eliminate any strong flavors. I highly recommend this step if you are using a regular blender instead of a food processor.
- Combine the chickpeas and eggs in the bowl of a food processor. If using a blender, make sure to crack the eggs in first, before adding in the chickpeas and blending; the blender will not work until there is enough “liquid.”
- Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before placing onto a serving plate. Dust with confectioners’ sugar just before serving.
**Sooo, I caught a wedding bouquet this weekend. Here’s to hoping that these two names will be replaced in the future? Haha