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Flourless Chocolate "Hummus" Cake

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • powdered sugar, for dusting, if desired


  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonfat cooking spray. Cut a parchment-paper circle large enough to cover bottom of pan. Place circle in pan and spray paper with nonfat spray. Set the pan aside.
  2. Place garbanzo beans, eggs and vanilla extract in the bowl of a food processor fitted with steel blade. Process until completely blended and the beans are finely pureed.
  3. In a medium-size bowl, combine all the dry ingredients and mix until thoroughly combined. Be sure that no lumps remain. Add dry ingredients to food processor and process for about 1 minute, or until completely blended.
  4. Pour the cake batter into the sprayed and lined cake pan, and bake in the preheated oven for about 50 to 55 minutes in a standard over or 40 minutes in a convection oven, or until a sharp knife inserted in the center comes out clean or with only one or two little crumbs.
  5. Remove from oven and allow cake to cool for about 10 minutes before inverting onto a serving plate. Carefully remove paper from top of the cake and allow the cake to cool completely. Dust with the powdered sugar, if desired.

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flourless_chocolate_hummus_cake.txt · Last modified: 2014/01/17 18:46 by