Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don’t know why, but it seems better a day or two after it’s made, perhaps because it takes that long to set up.
Ingredients
- cooking spray
- 1 ½ cups rice flour
- 2 cups dark brown sugar
- ½ teaspoon salt
- 1 tablespoon baking soda
- 2/3 cup unsweetened cocoa powder
- 2/3 cup olive oil
- 1 (15 ounce) can garbanzo beans, with liquid
- 1 ¾ cups water
- 2 tablespoons white vinegar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking pan with cooking spray and dust with rice flour.
Step 2
Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
Step 3
Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.
Cook’s Notes:
White vinegar can be replaced with apple cider vinegar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 357 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat2g | 11% |
Sodium473mg | 21% |
Total Carbohydrate60g | 22% |
Dietary Fiber3g | 11% |
Total Sugars36g | |
Protein3g | |
Vitamin C1mg | 5% |
Calcium47mg | 4% |
Iron1mg | 8% |
Potassium177mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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