Gluten Free Garbanzo Bean Chocolate Cake
2 cans Garbanzo beans, drained and rinsed
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 cups semi-sweet chocolate chips
In food processor, add beans, eggs, sugar, and baking powder and process until smooth, about 2-3 minutes. Add melted chocolate chips and process until incorporated. Grease 2-9 in pans or 1-9x13 pan and pour in batter. Bake at 350 for about 25 minutes for the 9 in and 35 minutes for the 9x13, or until a toothpick comes out clean.
I admit, I was a little skeptical about this recipe when I first saw it. Our blogging friend Michelle at Gingham World posted it here.
But yesterday I was feeling adventurous and just happened to have garbanzo beans on hand. Can I just tell you, YUM! This cake is moist and chocolatey and without even a hint of bean taste. Plus, no expensive obscure flours to try to find. I made the Coconut Pecan Frosting too, just cause I was feeling like it and it worked out so well.
Note: When you open a can of garbanzo beans, they will smell funky. You're just going to have to trust me on this, it won't taste like that smell. And, if you aren't used to eating beans, and this will be hard, don't eat 5 pieces of this cake in one sitting. Again, trust me.