Surprise Recipe of 2012: Garbanzo Bean Chocolate Cake

Last year I started trying a variety of new recipes and, in some cases, creating my own.

The one that was the weirdest on paper ended up being the biggest success. I served it at Thanksgiving and again at my parents’ 50th anniversary pre-party at their house for out-of-town friends and family, and once again at a holiday gathering for my office.

Each time people oohed and ahed over the texture and the taste. They inevitably asked for the recipe. I always deferred until everyone who was going to try it, had. Especially children (for whom it was – hands down – a major hit!)

Chocolate Cake with Garbanzo Beans

2 cans of garbanzo beans, drained and rinsed

1 1/2 cups of semi-sweet chocolate chips, melted

3/4 cup of sugar (I used coconut palm sugar, because it feels less refined and supposedly has a lower glycemic hit index)

4 eggs

1/2 tsp baking powder

1/2 to 1 tsp cinnamon (optional)

1 tbs confectioners sugar

  1. Preheat oven to 350 F (175 degrees C)
  2. Grease (I used coconut oil) a 9 inch round cake pan)
  3. Place all of the ingredients (except the confectioners sugar) into a high speed blender and blend until smooth and batter-like.
  4. Pour batter into cake pan and bake for 40 minutes.
  5. Remove cake (check for doneness with a toothpick) and place the pan on a wire cooling rack. The original recipe says let cool for 10 minutes, but I have found that it needs to cool for a lot longer than that to come out unscathed).
  6. When the bottom of the pan is cool to touch, flip cake out on a cake plate.
  7. Dust with confectioner’s sugar (and a little cinnamon, assuming you didn’t put it all in the cake – or even if you did, if you like cinnamon).
  8. Enjoy.

What I really like about this cake is as follows: there is quite a bit of protein in it, as well as fiber. Additionally, it stays moist for a a really long time. It’s also simple and delicious. Oh yeah, it’s also gluten-free!

So far, I have only served this alone, though I am sure that it would go equally well with ice cream, be it dairy or coconut based.

Whenever I decide to add a little sugar back into my life, this may be the carrier. Something tells me it’s going to make a fine birthday cake.

Servings: 12

Nutrition: 229 calories, 8.5 g fat; 36.8 g carbohydrates; 3.2 g fiber; 5.2 g protein.

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