29 Dec 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Flourless Chocolate Cake

I was thinking about New Year’s Eve and couldn’t come up with a better dessert.  Try it and be prepared for all the oohs and aahs.

You might think I’m a little nuts using chickpeas in this recipe, but you will not be disappointed by the result.  When I first started looking at gluten-free recipes, I came across cakes made with chickpeas and the idea intrigued me enough to give them a try.   It took me a while, and many tries to find the right combination of ingredients that would satisfy my taste requirements, and this cake gets high grades.  Everyone loves it, and I’m happy to say, it is a “piece of cake” to prepare.

Tastes even better the next day

You can’t go wrong serving it with homemade whipped cream or vanilla ice cream.

Serves 12


3 cups canned chickpeas (garbanzo beans), drained and rinsed

1 ½ cup semisweet chocolate chips

4 eggs

1 teaspoon baking powder

2/3 cup raw white sugar

4 tablespoons unsalted butter

½ teaspoon vanilla

pinch salt

½ teaspoon grated orange rind

non-stick spray

(optional) 1 tablespoon cocoa powder

Confectioners’ sugar

Equipment: Colander, small microwave safe bowl, food processor, 10 inch round cake pan, sifter or small toothed colander

Preheat oven to 350 degrees

  • Grease cake pan with non-stick spray. Dust pan with cocoa powder, if desired.
  • Melt chocolate chip in microwave safe bowl for 1 minute at 50% power.  Stir and continue cooking for another minute at 50% power, or until the chocolate is melted.
  • Place the chickpeas and eggs into the food processor and blend until smooth.
  • Add the baking powder, sugar, butter, vanilla, salt and orange rind into bowl and pulse until the mixture is combined.
  • Pour in the melted chocolate and blend until smooth.
  • Pour batter into prepared cake pan
  • Bake for 40 minutes.
  • Cool in pan on wire rack for 15 minutes.
  • Loosen sides of cake and invert onto serving plate.
  • Using sifter or colander, dust with confectioners’ sugar just before serving.

Note:  Since I have a small kitchen with little counter space, my food processor is tucked away deep in a hard to get to cabinet.  I don’t always want to go digging for the processor and have prepared this cake using a large mixing bowl and hand held blender without compromising the integrity of the cake.



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