Gluten-free Chocolate Cake

Adapted from “Garbanzo Bean Chocolate Cake” on

This cake is moist, chocolatey, and full of protein…it’s made with CHICKPEAS!
And, honestly, you wouldn’t know it unless someone told you.

I made this cake for my mother-in-law’s and my family birthday dinner.
And…she made my favorite: White Cake with Chocolate Frosting and Sprinkles.
Who’s was better? I think Nanna liked the one I made for her best and I liked the one she made me best:)








1 12 oz. can + 1/4 cup garbanzo beans (a.k.a. chickpeas)
3/4 cup sugar
4 eggs
1 t. vanilla
1/2 t. almond extract
1 t. baking powder
1 3/4 cup chocolate chips
3 T. butter
cocoa for dusting the pan

Strawberries, sliced
Powdered sugar, for dusting the cake:)

Place chickpeas and sugar into a food processor and pulse until smooth and combine. Add eggs, vanilla, and almond. Pulse till combine. Meanwhile, melt butter and 1 1/2 c. chocolate over the stove top until melted. Add chocolate and baking powder to chickpeas mixture and pulse until combine. Add remaining 1/4 cup chocolate chips. Pour batter into a prepared 9 in. round cake pan. Use cocoa instead of flour to dust pan and ensure the cake stays gluten-free! Bake cake at 350 degrees for 40 minutes. Knife should come out clean. Top cooled cake with strawberries and powdered sugar.


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