Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

  Ready in 1 hour 10 minutes

allrecipe.com.au Gluten-free chickpea chocolate cake

 Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

AllRecipes

(12)

Saved as a favourite by 55 cook(s)

Easy

Ready in 1 hour 10 minutes

Picture by: TammyJ

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

Ingredients

Serves: 12

1½ cups dark chocolate chips

570g chick peas (about 1½ tins, drained)

4 eggs

¾ cup (185g) white sugar

½ teaspoon baking powder

1 tablespoon icing sugar for dusting

Preparation method

Prep: 15 minutes |Cook: 40 minutes | Extra time: 15 minutes, cooling

Preheat the oven to 180 degrees C. Grease and flour a 23 round cake tin.

Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Provided by: Allrecipes

Last updated: 23 Oct 2012