There’s something oddly comforting about biting into a moist, chocolatey slice of cake and knowing it’s secretly packed with good-for-you stuff.
The first time I tried baking with garbanzo beans, I was skeptical too—beans in a cake?
Really?
But after one forkful of this rich, decadent cake, I was hooked. It’s become my go-to recipe when I want something sweet but don’t want to stray too far from healthy eating. Plus, with a few tweaks, it’s a great fit for just about any dietary style.
Tips & Variations
- Sugar Swap: Don’t have maple syrup? Honey or agave syrup works too, but the flavor might change slightly.
- Oil Alternatives: You can sub melted butter or olive oil for coconut oil.
- Extra Flavor: Add a pinch of cinnamon or instant espresso powder for a more intense chocolate taste.
- Nut-Free Version: Skip the chocolate chips if they contain nuts or use a nut-free brand.
Serving Suggestions
This cake pairs beautifully with fresh berries or a dollop of whipped coconut cream. Feeling extra indulgent? Drizzle some melted dark chocolate over the top for a fancy finish.
Garbanzo Bean Chocolate Cake (Gluten-Free)
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A rich, chocolatey cake made with garbanzo beans, perfect for a guilt-free indulgence. Moist, nutritious, and naturally gluten-free!
Ingredients
- 1½ cups cooked garbanzo beans (or 1 can, drained and rinsed)
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ cup dark chocolate chips for extra chocolatey goodness
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy release. - Blend the Base
In a food processor or blender, toss in the garbanzo beans, eggs, maple syrup, melted coconut oil, vanilla, baking soda, and salt. Blend until the mixture is smooth and creamy. Make sure there are no bean chunks—nobody wants to bite into that! - Add the Cocoa
Once your batter is smooth, add the cocoa powder and blend again. If using chocolate chips, fold them into the batter after blending. - Bake
Pour the batter into your prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a chocolate wonderland by now. - Cool & Serve
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Serve it warm or chilled—either way, it’s fantastic.
Notes
Make sure to blend the batter thoroughly for a smooth texture. Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
