Vegan and gluten-free chocolate cake. It is best to let it set for a few hours before covering; make sure to cover it well because it dries out faster than other traditional cakes. It may take that long to firm up, but for some reason, it tastes better a day or two after it is created.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 1 9×12-inch cake |
Ingredients
- cooking spray
- 1 ½ cups rice flour
- 2 cups dark brown sugar
- ½ teaspoon salt
- 1 tablespoon baking soda
- ⅔ cup unsweetened cocoa powder
- ⅔ cup olive oil
- 1 (15 ounce) can garbanzo beans, with liquid
- 1 ¾ cups water
- 2 tablespoons white vinegar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking pan with cooking spray and dust with rice flour.
- Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
- Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.
- White vinegar can be replaced with apple cider vinegar.
- Using something like arrowroot might make this cake less crumbly, but I don’t find that necessary if it sits overnight.
Reviews
Definitely one of the best GF chocolate cakes! I should have processed the chickpeas a bit more – there were some little bits left in the cake.
Absolutely best cake I’ve ever eaten!
Still can’t believe beans are in this cake. Excellent taste, very moist and so easy.
FANTASTIC! I followed the directions but added some chocolate chips. These were moist and delicious. My guests who weren’t gluten free or vegan loved these as much as the other desserts. Definitely a great recipe.
My grandson is dairy free this seemed like a perfect cake for him. He loves chocolate so I added dark chocolate chip to the batter. Yes the batter is thin but baked up beautiful despite the fact I used Pamela’s pancake and baking mix as I didn’t have rice flour. I topped it with whipped coconut milk flavored with chocolate. Yum, yum ??
Moist, not too sweet, very chocolatey, and no discernable garbanzo flavour. My co-worker brought this in this morning, and it disappeared in minutes.
Oh boy! This cake is dangerous! So moist, and not too sweet, just like I like them! I used light brown sugar because that is what I had. I also don’t own a big food processor so I pureed the chickpeas with their juice and the vinegar in my mini food processor, then used beaters to mix everything together in a bowl. Came out perfect! Will make again, for sure!