Garbanzo Bean Chocolate Cake Gluten Egg Dairy And Tree Nut Free Food

GARBANZO BEAN CHOCOLATE CAKE {GLUTEN, EGG, DAIRY AND TREE-NUT FREE}

Steps:

• Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add in flax "eggs," vanilla, oil, and milk.
• Mix in water.
• Fill two greased 8 in. round cake pans.
• Bake at 350 F for about 25-27 minutes or until a toothpick inserted comes out clean.
• Let cool about 5 minutes before moving to a wire rack to finish cooling. Let cool completely before icing.*

CHOCOLATE GARBANZO BEAN CAKE

Steps:

• Puree in food processor till smooth the beans and eggs.
• Add the baking powder and sugar, pulse till smooth.
• In a microwave safe bowl, melt the chocolate chips, stirring often till smooth.
• Add to food processor, pulse till smooth.
• Pour into a greased and floured 9 inch cake pan.
• Bake at 350 degrees for about 40 minutes.
• Dust with sugar if you like.
• *I could not find a 19oz can of beans, so I used about 2 cups.
• *I also added a splash of vanilla flavoring.
• *I also 'floured" my pan with dark cocoa.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• 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 beans 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 pan.
• 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.