Delicious gluten-free cake that is a cinch to make. Rave reviews from everyone! No one can tell that the secret ingredient is chickpeas.
Original recipe makes 12 cupcakes
Ingredients
1 1/2 cups semisweet chocolate chips
1/4 cup coconut oil
1 (15 ounce) can chickpeas (garbanzo beans), drained
4 eggs
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
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PREP
20 mins
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COOK
20 mins
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READY IN
40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Blend chickpeas, eggs, sugar, baking powder, and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Nutrition
Calories: 226 kcal
Carbohydrates: 27.1 g
Cholesterol: 70 mg
Fat: 12.9 g
Fiber: 2.3 g
Protein: 4.1 g
Sodium: 136 mg