Skip to main navigation.

Chocolate Cake without flour

Contributed by: Carol Shaw, an ECE member from Foley, MN       


1 ½ c. gluten-free chocolate chips
19 oz. canned chickpeas, drained and rinsed
4 eggs
½ tsp. gluten-free baking powder
1 c. sugar

Preparation Instructions:

In a small bowl, melt the chocolate chips in the microwave (or in a double boiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Fold into a 9-inch round nonstick, single-layer cake pan. Bake at 350° for 45 minutes or until a knife in the center comes out clean.

Return to Recipe Index


Powered by Touchstone Energy Cooperatives Logo
Show it and save with the Co-op Connections Card. We accept Visa, MasterCard, American Express Together We Save