Nearly Guilt-Free, Kinda' Healthy Chocolate Cake

Honestly - this is the closest thing to a really healthy chocolate cake I've ever had. I've made it many times, and it's one of those things that if you leave it on the kitchen counter, every time you walk by it you'll sneak a little piece.

Leave your guilt at the door, because the main ingredient is this:

Do you recognize them? They are Garbanzo beans, in all of their almost-a-chocolate-cake glory. Everytime I tell people about this flourless, gluten-free chocolate cake that is made from Garbanzo beans, they say, "Oh - you mean garbanzo bean flour?" Noooooo..... I mean Garbanzo beans. As in high protein, high fiber. Straight up. Don't ask me why it works. It just does.

This is adapted from a recipe I found on Allrecipes.com a few years ago. I've made it in a round cake pan, a springform pan, and a square (pretending they are brownies). It has a soft texture, and is great served with a little frozen yogurt. It's not dry, but can be a little crumbly, so I find it's easiest when eaten with a fork.

You start with about 19 oz of Organic Garbanzo Beans. That's 2 - 15 oz. cans, once you drain all the liquid. Sidebar: did you know that Organic Garbanzo beans are cheaper from Whole Foods than from Safeway (for you out-of-towners Safeway is a West Coast grocery chain).

Rinse and drain them well, and grind them up in a Food Processor (no mixer needed) REALLY well (i.e. don't be leaving any chunks of Garbanzo Bean in there!).

Add the sugar and baking powder, and blend. Then add the melted chocolate and vanilla.

Bake, cool.....

Sprinkle with powdered sugar or frost, cut, eat.....

Oh - and this is one of the easiest cakes I've ever made.

Garbanzo Bean Chocolate Cake (adapted from Allrecipes.com)

  • 1 1/2 cups Semi-Sweet Chocolate Chips
  • 2 - 15 oz. Can Garbanzo Beans (I use Organic)
  • 4 Eggs (I use Range-free or Organic)
  • 3/4 cup Sugar
  • 1/2 tsp Baking Powder
  • 1 tsp. Vanilla

Preheat oven to 350F degrees. Spray a 9" round or square cake pan or springform pan, or use parchment paper.
  1. Rinse and drain the Garbanzo Beans. Grind completely in a food processor with the eggs until smooth. (No Chunks!)
  2. Add the sugar and baking powder to the beans and blend.
  3. Melt the chocolate in a bowl over hot (not boiling) water or, melt in the microwave in 30-second increments. Add the melted chocolate and vanilla to the mixture and blend until smooth, scraping the sides as necessary.
  4. Pour the batter into the prepared pan.
  5. Bake approximately 40 minutes, until a toothpick inserted comes out clean.

Allow it to cool completely before removing from the pan or cutting. Yup... chocolate cake with garbanzo beans..... all the protein and fiber with none of the bean taste. I'm telling you... it's a miracle!

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  1. Impressive. And amazing! I'll have to give these a try!

  2. I'll bet that's a really moist and delicious cake.

  3. I love this idea, and I can't wait to try it1

  4. i wonder if the recipe could be altered to make it vegan?

  5. Hmmmm..... Oil? Soymilk??? I'm not really sure. The eggs provide bulk and stability so it would be tricky.

    Let me know what happens if you decide to try it!


  6. I've made the recipe from allrecipes many times and loved it. Yours uses twice as much beans. Is this what you tweaked? How does it compare?

  7. When I first made it I followed the recipe, and while it tasted good, I found it too crumbly.

    The second time I made it I drained the can of beans and weighed it, and it was actually quite a bit less than 19 oz. So I thought I would try with exactly 19 oz of beans (basically 2 - 19 oz cans) and I found the result to be a little lighter and a little less crumbly. And of course, I added vanilla which I think is a good addition. I've been making it that way ever since. I usually bake it in a Springform pan, but the picture you see here is from a square pan - to make it a little more 'brownie-like."

    It's a great cake, isn't it?

  8. This cake is OUTSTANDING!!! Even my kids LOVE it!! Thank you for sharing!!

  9. So glad you like it! Thanks :-)