This is our go-to chocolate cake recipe. It’s seriously moist and delicious. It only gets richer the longer you leave it in the fridge (this does not mean you should leave it in the fridge longer than a week, that might not be so good – it would probably disappear by then anyway). I should also note that it freezes very well.
This is a garbanzo bean chocolate cake, garbanzo beans being more commonly known as chickpeas. Sometimes we don’t tell people they are eating chickpea cake, but this recipe has been very handy when we visit people who are gluten-free/gluten sensitive/dairy-free. Ironically the recipe tells you to flour the pan (I wouldn’t do that…)
Here is the recipe. We usually cut out one egg and bake it for 35 minutes on convection (but that depends on your oven). S. made a chocolate ganache with 400g of dark chocolate melted in the microwave, which he then mixed with soy milk, in this instance. Then I decorated the cake with toasted almond slivers.
Remember the Wacky Chocolate cake we secretly made for Christina’s birthday that one year? Sadly, it’s not gluten-free, but it is totally vegan, which I think is awesome.
We have a niece who’s allergic to dairy so my ears pricked up since I’m desperate to find a really nice birthday cake recipe for her. Sadly she’s also allergic to cocoa, eggs, vanilla and nuts.
So, this recipe has no vanilla (good) I can leave off the almonds (good) I can “maybe?” substitute that egg replacement stuff( good) and then the cruncher: the chocolate. Back to square one.
Our whole family have food allergies and it doesn’t surprise me that for the gluten-free recipe it said to flour the pan… they could have at least said ” flour with gluten-free flour” (Cross contamination and errors like this are typical hazards for allergy sufferers)
i want this i want this i want this i want this
WANT!
Being coeliac SUCKS and I am yet to find a chocolate cake that is worth the trouble. I will give this a go and cross my fingers that it tastes as good as it looks. Thanks for the recipe!
Sarah xxx