Prep 15 mins
Cook 40 mins
I actually saw this mentioned on a Weight Watchers board and found the recipe online. I didn't find it on RecipeZarr, so I thought I would add it. My friend calls it Chocolate F*rt Cake! It is different and one way to get some fiber in your diet. I am sure you could play around with an egg substitute and Splenda.
- 1 (19 ounce) can garbanzo beans, rinsed and drain
- 4 eggs
- 1 1⁄2 cups semi-sweet chocolate chips
- 1⁄2 teaspoon baking powder
- 3⁄4 cup sugar
- powdered sugar, for dusting- (optional)
- Puree in food processor till smooth the beans and eggs.
- Add the baking powder and sugar, pulse till smooth.
- In a microwave safe bowl, melt the chocolate chips, stirring often till smooth.
- Add to food processor, pulse till smooth.
- Pour into a greased and floured 9 inch cake pan.
- Bake at 350 degrees for about 40 minutes.
- Dust with sugar if you like.
- *I could not find a 19oz can of beans, so I used about 2 cups.
- *I also added a splash of vanilla flavoring.
- *I also 'floured" my pan with dark cocoa.
I have a friend who is GF, so I'm always looking for GF things to bake and when I saw this recipe, I had to try it! I only made half a batch as I had some leftover chickpeas to use, and following the advice of some of the other reviews, I added some vanilla extract. I made about 5 large cupcakes, and they were sooo good. Moist, dense, chocolatey, and best of all, a much healthier version of chocolate cake/cupcakes. They were a bit soft though, and kind of fell apart when I bit into one, but still they were amazing. Definitely going to make this again and again, and not just for my GF friend!
Cupcakes! I use either the regular size or the mini-cup cakes. And I add 5T butter to the chocolate pieces, stirring after each 20 seconds on the microwave. I also add 1 teaspoon baking soda, and 1 teaspoon vanilla, 1 teaspoon brewed decaf coffee to the mixture. Fill cupcakes to the top - (they won't rise much, and will sink after cooling). Dusting with confectioners sugar just before serving, because it gets absorbed by the cupcake. Bake for 20 minutes for large cupcakes, start watching and testing the mini-cupcakes after 17 minutes. I am gluten-free and dairy free. The butter, though dairy, is just fat, not much lactose.
I have made this cake twice now. I love it! My husband and son both love it too. I am gluten intolerant so its nice to have flourless cake with such good flavor. I love serving this with vanilla ice cream. The cake falls apart easy, but the taste makes up for the mess :)