linden and rosemary

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Gluten-Free Chocolate Cake


Let us first be as simple and well as nature ourselves,

dispel the clouds which hang over our brows,

and take up a little life into our pores.


I went for a walk today.  The first part was rainy — little misty raindrops and wind that fought my umbrella.  Then the sun came out, my hood came off and the day became gorgeous.  A tiny old man smiled at me.  I carried groceries.  I sat on stairs and watched a chickadee.  Nature came in…

Simple pleasures.  Like chocolate cake.  Chocolate cake made just for me, by someone sweet.  I had the best birthday.  I made big wishes.

This cake has chickpeas in it.  Don’t flip out.  It’s just beans.

Gluten-Free Chocolate Cake

Makes 1 (9-inch) cake

  • 1 1/2 cups semisweet chocolate chips
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon powdered sugar, for dusting
  1. Preheat oven to 350F and grease a 9-inch round cake pan.
  2. Melt the chocolate chips in a microwave-safe bowl in microwave in 20 second intervals, stirring after each, until smooth.  Or melt on stovetop over pot of just simmering water.  Cool slightly.
  3. Combine the eggs and rinsed/drained chickpeas in a blender or food processor.  Process until smooth. Add the sugar and baking powder and pulse to blend.  Pour in the slightly cooled melted chocolate — it should be warm but not hot. Scrape down the sides and mix until well-blended.  Transfer the batter to the prepared cake pan.
  4. Bake for about 40 minutes or until knife or toothpick inserted in center comes out clean.  Cool in pan for 10-15 minutes then invert onto serving plate.  Dust with powdered sugar.

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