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Beans are a baker’s best friend. Before you wrinkle your nose at the idea, hear me out. Legumes such as black, pinto, and garbanzo beans lend moisture and richness to baked goods such as brownies and cakes and sneak in protein and fiber—all without a hint of bean-y flavor. Whether you’re looking for a healthier alternative to traditional cakes or a decadent flourless dessert to pair with fruit or ice cream, our Garbanzo Bean Chocolate Cake recipe fits the bill. Let’s dig into what makes the dessert so special.
Why Beans Belong in Cake
Legumes such as black beans or garbanzo beans (A.K.A. chickpeas) give cakes a soft, fudgy texture and a little natural sweetness, according to chef Dennis Littley, a recipe developer, food blogger, and chef with more than 40 years of experience in the kitchen.
“Baking with beans might sound like something you'd only do in a pinch, but honestly, it's a trick I love using, especially when you're looking for a gluten-free alternative that still delivers great texture and richness,” he says. “They're also loaded with protein and fiber, so you're sneaking in a bit of nutrition without sacrificing flavor.’’
In recipes like Garbanzo Bean Chocolate Cake, the beans work their magic in place of flour and fat to yield a rich, brownie-like masterpiece. “The creamy texture you get from puréed beans helps create a smooth, melt-in-your-mouth bite, which works especially well in flourless cakes or brownies,” Littley says.
10 Speedy Recipes That Start With a Can of Chickpeas
How to Make Gluten-Free Garbanzo Bean Chocolate Cake
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To make the cake, you need six ingredients: semi-sweet chocolate chips, a can of garbanzo beans, flour, eggs, sugar, baking powder, and confectioners’ sugar. Melt the chocolate chips in the microwave in a medium-size bowl, and combine the garbanzo beans and eggs in the food processor and process until smooth. Add the sugar and baking powder to the food processor and pulse until blended. Then pour in the melted chocolate and process until smooth.
Transfer the batter into a greased 9-inch round cake pan and bake at 350 degrees F for 40 minutes (or until a knife inserted into the center comes out clean). Cool on a wire rack for 10 to 15 minutes, invert onto a serving plate, and dust with powdered sugar.
Tips for Baking with Beans
- Make sure the batter is super smooth. Use a food processor or high-speed blender to break down the beans—don’t try to mash them by hand. “If you’re baking with beans, make sure they’re really well-puréed, you want them silky smooth so you don’t get any graininess,” Littley says.”
- Boost the flavor. Littley says adding a splash of vanilla or a good pinch of salt can help balance potential earthiness of the beans.
- Invest in good chocolate. For the best flavor, pick up chocolate chips that are made with real cocoa and minimal additives. Bakers’ favorites include Ghirardelli Semi-Sweet Chocolate Chips, Guittard Extra Dark and Semi-Sweet Chocolate Chips, and Nestlé Toll House Semi-Sweet Chocolate Chips (the classic!).
- Decide whether to peel or not to peel. Removing the skin from your chickpeas will result in a smoother purée and slightly reduce the overall fiber content of the beans (which some say makes them easier to digest). The flavor of your cake won’t be significantly impacted either way, though, so whether peeling them is worth the effort is up to you!
- Go dry. If you prefer to cook your own dried garbanzo beans—which are more affordable and have a cleaner, nuttier flavor than canned varieties—go for it! Just be sure to build in extra time to soak and simmer your legumes.
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More Bean Cake and Brownie Recipes
- Pinto Bean Cake
- Green Tea and Azuki Bean Bundt Cake
- Black Bean Brownies
- Brownie Mix-Black Bean Brownies
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