Chocolate Garbanzo Bean Cake (Gluten-Free!) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 1 |
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I halved the Lemony Garbanzo Cake recipe from The Brilliant Bean by Sally and Martin Stone and tweaked it a little. Then I baked it in 2 mini springform pans in my toaster oven at 350 degrees for 35 minutes. It's dense and moist and has a different texture than traditional flour cakes. Ingredients:
1 cup canned chick-peas, drained, rinsed, and loose skins discarded |
2 eggs |
4 pitted dates |
1/4 teaspoon baking powder |
1/2 teaspoon vanilla |
3 tablespoons unsweetened cocoa powder |
Directions:
1. Add all ingredients to a blender or food processor and puree.
2. Pour into one 9 inch pan or two mini spring form or cake pans.
3. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
4. Cool completely before frosting.
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