We don't actually have anyone in our immediate family who is allergic to gluten, but no matter--this chocolate cake recipe (from my friend Mirien at Mirien's Kitchen) is simply the best I've ever made. I've been asked for the recipe time and time again and no one can believe that it contains absolutely no flour and instead is made with 2 cans of garbanzo beans. It's got the perfect texture and just the right amount of moisture (my big beef with most other cakes) and we thought it was even better than the gourmet chocolate cupcakes we bought from a bakery. We've made this into cupcakes, single layer cakes, and my sister-in-law even used it to make a 17-layer cake (check out the picture at the bottom of the post)! You simply need to try this totally gluten free recipe to believe it!
The ingredients:
CAKE:
1-1/2 cups semi-sweet or dark chocolate chips
2 cans (15-oz. each) garbanzo beans, drained and rinsed
6 eggs
1-1/2 cups sugar
2 Tbs. cocoa powder
1 Tbs. lemon juice
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
CHOCOLATE FROSTING:
1/4 cup butter
4 cups powdered sugar
1/4 cup cocoa powder
1/4 cup milk
1-1/2 tsp. vanilla
WHITE CHOCOLATE DRIZZLE:
1 cup white chocolate chips
1 tsp. shortening
Directions: FOR CAKE: In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth. In a blender, blend the beans and eggs until creamy.
Add remaining ingredients, including the melted chocolate and blend well. If your blender is not big enough, pour into a bowl to mix. Put batter into a greased and floured 9x13-inch baking pan (NOTE: if you're making this cake for someone who is gluten intolerant then do NOT flour the pan with flour. Use a little cocoa instead.) and bake at 350 degrees for about 40-45 minutes, until a toothpick in center comes out with moist crumbs--DO NOT OVERBAKE. For cupcakes, bake for 20-25 minutes. When cool, frost with chocolate frosting.
FOR FROSTING: Beat all ingredients until creamy and spreadable.
FOR DRIZZLE: In a small microwaveable bowl, melt white chocolate chips and shortening together on 50% heat for 2 minutes or until melted and smooth. Take care to stir frequently. Immediately after melting, drizzle over frosted cake or cupcakes and allow to set.
Enjoy!
Click here for printable recipe.
The ingredients:
CAKE:
1-1/2 cups semi-sweet or dark chocolate chips
2 cans (15-oz. each) garbanzo beans, drained and rinsed
6 eggs
1-1/2 cups sugar
2 Tbs. cocoa powder
1 Tbs. lemon juice
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
CHOCOLATE FROSTING:
1/4 cup butter
4 cups powdered sugar
1/4 cup cocoa powder
1/4 cup milk
1-1/2 tsp. vanilla
WHITE CHOCOLATE DRIZZLE:
1 cup white chocolate chips
1 tsp. shortening
Directions: FOR CAKE: In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth. In a blender, blend the beans and eggs until creamy.
Add remaining ingredients, including the melted chocolate and blend well. If your blender is not big enough, pour into a bowl to mix. Put batter into a greased and floured 9x13-inch baking pan (NOTE: if you're making this cake for someone who is gluten intolerant then do NOT flour the pan with flour. Use a little cocoa instead.) and bake at 350 degrees for about 40-45 minutes, until a toothpick in center comes out with moist crumbs--DO NOT OVERBAKE. For cupcakes, bake for 20-25 minutes. When cool, frost with chocolate frosting.
FOR FROSTING: Beat all ingredients until creamy and spreadable.
FOR DRIZZLE: In a small microwaveable bowl, melt white chocolate chips and shortening together on 50% heat for 2 minutes or until melted and smooth. Take care to stir frequently. Immediately after melting, drizzle over frosted cake or cupcakes and allow to set.
Check out this 17-layer version my sister-in-law made for her sister's 17th birthday!
Enjoy!
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