I was sent home from the Napa conference ltt the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across this recipe – a chocolate cake based on chickpeas. I thought I’d give it a try because I have several friends with celiac disease who are always looking for simple and tasty gluten-free options.
A cake doesn’t get any easier than this one, that is of course if you’re not baking with a pre-made box or eating a store-bought cake This recipe contains only 5 ingredients which makes it perfect if (a) you’re strapped for resources, such as baking in someone else’s kitchen or on vacation (b) you need to make a gluten-free dessert last minute (c) you’re tired and don’t want to have a lot of prep or clean-up mess.
What’s lovely about this cake, healthwise, is its got a higher protein and fiber profile and contains slower carbs. I will say that, although this recipe is called chocolate cake, it’s sort of a hybrid between a cake and brownie but delicious nonetheless. I didn’t use frosting but I recommend you do if you want a more heightened flavor. I sprinkled powdered sugar and orange zest on top so that’s another option. I hope you enjoy it!