Garbanzo beans = Gluten-free chocolate cake

16 years ago

Who would have thought! But it works - and I've made it many times. Original recipe adapted from Allrecipes.com -

Ingredients:

* 1 1/2 cups Semi-Sweet Chocolate Chips

* 2 - 15 oz. Can Garbanzo Beans (I use Organic)

* 4 Eggs (I use Range-free or Organic)

* 3/4 cup Sugar

* 1/2 tsp Baking Powder

* 1 tsp. Vanilla

Directions:

Preheat oven to 350F degrees. Spray a 9" round or square cake pan or springform pan, or use parchment paper.

1. Rinse and drain the Garbanzo Beans. Grind completely in a food processor with the eggs until smooth. (No Chunks!)

2. Add the sugar and baking powder to the beans and blend.

3. Melt the chocolate in a bowl over hot (not boiling) water or, melt in the microwave in 30-second increments. Add the melted chocolate to the mixture and blend until smooth, scraping the sides as necessary.

4. Pour the batter into the prepared pan.

5. Bake approximately 40 minutes, until a toothpick inserted comes out clean.

Allow it to cool completely before removing from the pan or cutting.

NO GUILT!

Bonnie

Here is a link that might be useful: Garbanzo Bean Chocolate Cake - Gluten-Free

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Comments (20)

katefisher
16 years ago
I love that. It looks pretty and sounds really yummy. Thank you very much for sharing that with us. I'm going to try it.

Two questions please. Do you know the nutritional break down on that and do you think the garbanzo beans could be processed either in a blender or with maybe a potato masher instead?

Can you taste the beans at all? Looks really good.

Kate
donna_loomis
16 years ago
Thank you! I am definitely going to try this.
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I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. 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punamytsike
16 years ago
Ingredients:

* Semisweet chocolate, 1.5 cup chips (6 oz package)
* Chickpeas (garbanzo beans), 3.75 cup
* Egg, fresh, 4 large
* Granulated Sugar, 0.75 cup
* Baking Powder, 0.5 tsp
* Vanilla Extract, 1 tsp

For above you get:

Nutrition Facts

9 Servings

Amount Per Serving
Calories 352.2
Total Fat 11.8 g
Saturated Fat 5.8 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.9 g
Cholesterol 94.4 mg
Sodium 357.2 mg
Potassium 302.2 mg
Total Carbohydrate 57.4 g
Dietary Fiber 6.1 g
Sugars 32.0 g
Protein 8.9 g
Vitamin A 3.3 %
Vitamin B-12 3.7 %
Vitamin B-6 25.7 %
Vitamin C 6.3 %
Vitamin D 2.9 %
Vitamin E 2.8 %
Calcium 6.7 %
Copper 18.7 %
Folate 19.6 %
Iron 14.3 %
Magnesium 15.9 %
Manganese 41.7 %
Niacin 1.4 %
Pantothenic Acid 6.1 %
Phosphorus 17.2 %
Riboflavin 10.3 %
Selenium 15.6 %
Thiamin 3.9 %
Zinc 11.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Here is a link that might be useful: Recipe Calculator
bons
Original Author
16 years ago
I do not taste the beans *at all*.

You can try processing in a blender or with a potato masher, but it will be harder to really get the beans smooth I think. Probably you'll have better luck with a blender - doing a portion of the beans at a time rather than all at once maybe?

This is the nutritional information from the original recipe, however I'm using more beans than the original recipe, which called for 1 19 oz can of beans (which is a lot less than 19 oz of beans).

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving Calories: 229

* Total Fat: 8.5g
* Cholesterol: 70mg
* Sodium: 180mg
* Total Carbs: 36.8g
* Dietary Fiber: 3.2g
* Protein: 5.2g

Bonnie
Gina_W
16 years ago
This is really interesting - thanks for sharing!

I buy garbanzo (chickpea) cookies at the Iranian market nearby when I go there. They are not "beany" at all. The consistency of the cookies I buy is like a dense, moist shortcake. So I can see how this flourless garbanzo recipe would work.
althetrainer
16 years ago
Wow, it even looks like fudge brownie! Yummo! Next time when I have to take treats to little man's school, I will try this one! Thank you!
compumom
16 years ago
It does look good! I've noticed garbanzo flour as an ingredient in a number of gluten-free mixes, but I was reluctant to try it.
centralcacyclist
16 years ago
Being "bean sensitive," I have to ask: will I need a side of Beano?
Fori
16 years ago
Hmmm. I've no problem with gluten but this does seem a little healthier. Hahahaha you've convinced me chocolate cake is healthy? Shame on you! :)

Thanks!
bons
Original Author
16 years ago
Althetrainer - it does look fudgey in the picture, but it's actually almost cakey. :-)

barnmom - If you eat one piece you shouldn't need beano; if you eat multiple pieces at one sitting.... no guarantees. LOL.

compumom - I've baked with garbanzo flour quite a bit - and for some reason it always has a strong taste. I don't use it often anymore. Not sure why the actual beans in this don't.

Bonnie
cooksnsews
16 years ago
I've never had any luck grinding garbanzos in my blender (Vitamix). Food processor is the way to go.
donna_loomis
16 years ago
Alright, I just pulled my cake out of the oven. I must admit, I can smell the beans. I'm hoping the smell dissipates before DH tastes it. I told him I was making a treat for him tonight, but I can't tell him what's in it because he absolutely hates garbanzo beans/chick peas.

The batter tasted good, though. And I'm sorry I couldn't follow your recipe exactly. We're on a sugar-free, low-fat diet, so I subbed a cup of applesauce and 5 tablespoons of cocoa for the chocolate chips, and I used Splenda instead of sugar.

I like to experiment with ingredients, but I'm not as savvy as some others and would never have thought of using garbanzo beans in a cake.
User
16 years ago
Donna, I'm trying to understand why you would make a cake with an ingredient that you know your husband hates? If someone tried to trick me into eating something that they knew for a fact I didn't like I wouldn't trust them again.

Bons, great photo. Your cake looks very moist.

Ann
bons
Original Author
16 years ago
Thanks Ann.

I've served this cake to people without telling them what's in it - and they are always shocked when I "confess." You really can't tell it was made with beans. However - Donna made a lot of substitutions so I'm not sure what the outcome will be. I hope we hear though - it would be nice to know if it worked Splenda.

Bonnie

Sometimes when I bake I'll replace half the sugar with Splenda, but I haven't had a lot of luck replacing all of the sugar.
donna_loomis
16 years ago
Ann, DH is one of those people who sometimes say they hate something that they have never tried. He really wants to lose weight, but he really likes his snacks. And usually more than one or two in an evening. So I have tried some unusual combinations of things and as long as I don't tell him what's in it before he tastes it, he gives it a fair shake. One of his favorites is sugar-free fat-free vanilla pudding with sliced bananas and cous cous (which he thought was tapioca). I don't lie to him, I just don't disclose everything before the tasting. He also hates eggplant, but he loves my eggplant pizza. I slice the eggplant, brush it with olive oil and broil it (both sides, then add marinara sauce, low-fat pepperoni, fat-free cheese, then bake until the cheese "sort of" melts.

There have been several things that DH thought he didn't like - until I found the right venue for that particular item. He now eats tomatoes drizzled with olive oil and vinegar and summer squash several different ways, both items he "hated".

As for the garbanzo bean cake, it worked well with the Splenda, but I think next time I will increase it to 1 cup. I didn't take into account the extra sweetness the chocolate chips would have added. The cocoa and applesauce also worked well. I served it with fat-free Cool Whip. DH said it was "okay". I'll keep tweaking it until it satisfies me. This is in no way a reflection on the original recipe, I just have to adjust it to fit our needs.
hawk307
16 years ago
Bonnie:
You !!! You !!! I'll get even. I decided to try some,
Garbonzo Waffles but
I found out they don't bake the same. Really screwed up.

So I'm going to put the batter in a pan and bake it.
I'll let you know how it turns out.

Donna:
You don't have to explain to me, I understand.
I tried many things that were good and
didn't know the Ingredients.

If I did, I probably wouldn't have tried them. Glad I did.

Lou
bons
Original Author
16 years ago
Garbanzo pancakes.........not! Ha Ha - that was really adventurous of you! I'm glad you didn't throw the batter out - maybe it will bake into something yummy.

I do have a wonderful gluten-free blueberry pancake recipe though - if you're looking. No garbanzo beans, but I do add some ground flax seed to boost the nutrition a bit.

Bonnie
hawk307
16 years ago
Bonnie :
Thanks, I already have a Gluten "Full" recipe for Waffles.

Lou
donna_loomis
16 years ago
Just thought I'd let you know that last night DH decided it was snack time and asked if he could get me something while he was in the kitchen. I said sure, I'll have what you're having. Guess what he came back with? A square of Garbanzo Bean Chocolate Cake (remember, I had to make some alterations) drizzled with sugar-free chocolate syrup, topped with Cool Whip Free and a maraschino cherry! And it really did taste better after having been refrigerated.
hawk307
16 years ago
Bonnie :
You are on my list !!!
I baked the batter for about 1 3/4 hours. Got tired and took it out of the pan, upside down.

It looked terrible, something like a wet Meadow Muffin.
I put a paper plate over it , turned it over and threw it out back for the Bear.

It was a Mama and 2 Cubs. I also threw out some Corn.

Well she went over and sniffed it, backed up and started eating the Corn.
The hair on her neck stood up.
I think she was ready to attack it.

{{gwi:1564424}}

Then to top it off, she looked up at me as if to say,
" Hey LOU, what the hell is that,no wonder they call you, Crazy Lou "

LOU

Garbanzo beans = Gluten-free chocolate cake

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