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flourless chocolate cake with a secret ingredient

May 9

As I have a sensitivity to wheat I’m often on the lookout for dessert recipes that don’t use wheat flour. My friend Javier recommended I try baking a wheat-free cake that he has baked a number of times to rave reviews from both celiacs and those who have no trouble with wheat or gluten. The first time I baked it I served it to my family, including my young nephews and niece, and no one could figure out that the secret ingredient is…

…an entire can of chick peas! It’s an easy recipe that I followed fairly closely to the original recipe as found on All Recipes, but I did take the suggestions of some other bakers and added butter to the melted chocolate, more baking powder, a teaspoon of pure vanilla extract, and I finished it off with a simple vanilla butter-cream icing.  Serious yum.

Chickpea Flourless Chocolate Cake


1 1/2 cups semisweet chocolate chips

3 tbsp butter

1 (19 ounce) can chickpeas, rinsed and drained

4 eggs

1 tsp pure vanilla extract

3/4 cup white sugar

1 teaspoon baking powder

1 tablespoon confectioners’ sugar for dusting (if not icing cake)

**If you are baking it for those who are gluten intolerant be sure to only use gluten-free ingredients.


1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan and dust with coco powder.

2. 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. Once melted, add the butter.

3. Combine the beans and eggs in the bowl of a food processor or the jar of a blender. Process until smooth. Add the vanilla extract, 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.

4. 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.


3 Comments leave one →
  1. Susan McEwen permalink
    May 9 12:05 pm

    I have made a similar cake with black beans. It is a real favourite around out place! Can’t wait to try your recipe!

  2. December 9 8:14 am

    Wow this looks delish! This recipe would be great for anyone regardless of gluten sensitivity/allergy or not. I like the idea of chickpeas for the protein boost. This definitely is a keeper – you can have your cake and eat it too!!!


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