, Gloucester, MA


January 23, 2013

Gluten-Free Chocolate Cake

Chickpeas supply texture, protein

This luxuriously dense chocolate cake is not only a breeze to mix together, but it is also happily a gluten-free recipe.

This recipe features a secret ingredient — a can of drained, rinsed chickpeas — that disappears into the melted chocolate, sugar and eggs, providing only a wonderful fudge-like texture and a healthy serving of protein.

Set aside your guilt and enjoy food blogger and Rockport resident Heather Atwood’s recipe for Gluten-Free Chocolate Cake.

This is indeed the chocolate cake that one could call a health food!

Gluten-Free Chocolate Cake

Time: 15 minutes (plus baking and cooling)

Difficulty: Easy

Servings: 8


11/2 cups chocolate chips (preferably dark chocolate)

1 (19-ounce) can chickpeas, drained and rinsed

4 eggs

3/4 cup white sugar

1/2 teaspoon baking powder

Confectionery sugar for dusting


1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan.

2. Melt the chocolate chips either in a microwave oven or on top of the stove in a double boiler.

3. In a food processor, whir the chickpeas until smooth. Add the eggs and mix in. Add the sugar and baking powder, and pulse to blend. Pour in the melted chocolate, and blend until smooth, scraping down the sides of the processor to mix completely. Pour into prepared pan.

4. Bake for 40 minutes, or until a knife inserted into the cake comes out clean. Cool on a wire rack for 10 to 15 minutes before inverting onto a cake plate. Dust with confectionery sugar.


Courtesy of Heather Atwood,, 2013

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