|Photo from recipe site, not my results|
(Recipe courtesy of Northern Pulse Growers Association)
- 1-1/2 c semi-sweet chocolate chips (minor substitutions here can make this CF as well as GF)
- 1 can (15 oz) chickpeas aka garbanzo beans (or equal amount rehydrated dried chickpeas)
- 4 eggs
- 3/4 c white sugar
- 1/2 t baking powder
- Preheat oven to 350°F. Grease 9 inch round cake pan
- Melt chocolate chips in a microwave safe bowl, stirring occasionally until chocolate is smooth
- Combine chickpeas and eggs in food processor or blender and process until smooth; add sugar and baking powder, blend
- Pour in melted chocolate and blend until smooth
- Transfer to prepared cake pan and bake for 40 min or until tooth pick inserted in center of cake comes out clean
- Cool on wire rack
Makes 9 servings
I know it sounds weird to put beans in a cake, but it's much healthier than packing it with oil, and it removes the flour, making the recipe instantly gluten free. The same little bean that makes the main component of one of my favorite snacks, hummus, makes for a new and different cake. Grandma saw this recipe on The Saturday Evening Post's website and passed it on to me. I had enough chickpeas, so I decided to double the recipe, which gave me a LOT of batter.
The spring form cake, made from the remaining batter, is only about 1/8-1/4 in thick, perfect for a crust. I frosted it with a buttercream with just a hint of cream cheese, add sliced strawberries and drizzled of caramel and chocolate syrup to make a brownie pizza. I left 1/4 of it strawberry free for a picky eater in the family, but in my opinion, the strawberries made it SO much better.