1 1/2 cups chocolate chips (preferably dark chocolate)
1 (19 ounce) can chickpeas, drained and rinsed
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
confectionary sugar for dusting


1. Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
2. Melt the chocolate chips either in a microwave oven or on top of the stove in a double boiler.
3. In a food processor, whir the chickpeas until smooth. Add the eggs and mix in. Add the sugar and baking powder, and pulse to blend. Pour in the melted chocolate, and blend until smooth, scraping down the sides of the processor to mix completely. Pour into prepared pan.
4. Bake for 40 minutes, or until a knife inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before inverting onto a cake plate. Dust with confectionary sugar.

Recipe Courtesy of Heather Atwood, 2013

This luxuriously dense chocolate cake is not only a breeze to mix together, but it is also happily a gluten free recipe. This recipe for Gluten-Free Chocolate Cake comes together quickly and features a secret ingredient.

The secret ingredient - a can of drained, rinsed chickpeas - disappears into the melted chocolate, sugar and eggs, providing only a wonderful fudge-like texture and a healthy serving of protein.

Set aside your guilt and enjoy Heather Atwood's recipe for Gluten-Free Chocolate Cake. This is indeed THE chocolate cake that one could call a healthfood!

Gluten Free Chocolate Cake
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