So it’s 10:30 in the morning and I’m so hopped up on coffee and dark chocolate ganache frosting (c’mon I had a ton of it left and a bunch of bananas on the counter–what would YOU do???) that I can barely type!
But it’s also partly due to excitement because my hunch that the garbanzo bean base to my recent post of the Apple and Garbanzo Cake would make a delicious chocolate cake too was correct! This cake came out moist and delicious! The texture is so beautiful that I can’t believe it’s made with chickpea puree and zero flour!
I will say that the smoother you make your puree the better and that taking the time to rub off the tough skins before you put them in the blender is worth it. I think this base lends itself to many different cake and muffin ideas but the key is strong flavors so that you mask any lingering chickpea flavor–which is nonexistent in both this cake and the spiced apple one. If you are only going to try one of them, go with this one as it’s both decadent and crave-worthy! Of course the chocolate ganache frosting puts it over the top! This makes one 8-inch round cake so double the recipe if you want 2 layers. The chocolate ganache recipe below makes enough for two layers already.
Chocolate Orange Garbanzo Bean Cake (Gluten Free)
- Yield: (1) 8" round cake
Print Recipe
Pin RecipeIngredients
- FOR THE CAKE:
- 1 19 oz can chickpeas drained
- 4 eggs, beaten
- 1 cup granulated sugar (or sugar substitute)
- 1 tsp baking powder
- 1/2 cup premium cocoa powder
- grated rind and juice of one orange
- 1/4 cup water
- 2 Tbsp canola oil
- 1 Tbsp of cointreau (optional)
- FOR THE CHOCOLATE GANACHE:
- 1 cup heavy cream
- 5 oz bittersweet chocolate chips
- 5 oz semi-sweet chocolate chips
Instructions
- FOR THE CAKE: Preheat oven to 350 degrees. Grease and line an 8 inch cake pan.
- Drain chickpeas and rub them between your fingers to loosen and remove skins. Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better).
- Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using.
- Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool before removing from the pan and turn upside down onto a serving dish. Cover with chocolate ganache and garnish with grated orange rind.
- FOR THE CHOCOLATE GANACHE: Pour cream and chocolate chips into a medium sized microwave safe bowl. Microwave for one minute. Remove and stir. Microwave for 30 seconds. Remove and stir. Microwave for 30 more seconds if necessary. Remove and stir until smooth.
- Let cool slightly before pouring over your cake.
Notes
FOR THE CHOCOLATE GANACHE:
If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife. Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it. Either way it’s delicious!
- Category: Dessert
- Cuisine: Cake
30
Ria says
December 18, 2018 at 12:23 pmHi I don’t want to use canned chickpeas can I use boiled or just overnight soaked ones for this cake?
SR says
December 5, 2015 at 11:08 pmOrange garbanzo cake is actually a Mexican dessert. The citrus flavor is enough to mask any “bean-y” taste, and the beans make for a very moist cake – and yes, the beans’ skins should absolutely be removed (in the alternative, either rehydrating dried beans or using garbanzo flour eliminates this rather tedious task, as the beans are skinned before being dried). It’s a nice, light cake – really good dusted with powdered sugar and served with Mexican crema and oranges (or other citrus) supreme.
Never seen it made with chocolate, but it sounds great!
Marnie says
September 14, 2013 at 9:17 pmOkay, thanks!
Marnie says
September 14, 2013 at 9:13 amHi, Melissa,
Is it a 19 oz can of beans? I’ve never seen a 19 oz can, just 15 or 25. thanks!
Mellissa Sevigny says
September 14, 2013 at 8:20 pmI think it was Cento that I bought in the 19oz can. A 15oz can should be ok, make sure you drain and rinse them really well though!
Amber says
August 16, 2013 at 5:15 pmWhat was the 2 Tbs of canola oil for? It grease the pan or to put in the cake?
Mellissa Sevigny says
August 16, 2013 at 5:28 pmIt goes in the cake – just forgot to list it! Fixed it, thanks for letting me know!
Faith says
February 10, 2013 at 4:42 pmI have made this twice in two weeks and they were both a huge hit! To keep it dairy free I made a frosting rather than the ganache. Here is where I found the dairy free chocolate frosting: http://differentdogblog.blogspot.com/2011/10/dairy-free-frosting-made-with-coconut.html
This will be my go to for chocolate cakes, thanks for the great idea!
Denise Silva says
February 5, 2013 at 10:52 amThis cake is absolutely yummy! Never thought garbanzo beans could taste so good outside of hummus. Looks decadent and tastes divine. A friend loved it so much she is making it for her passover celbration!
mckay says
August 23, 2012 at 9:40 pmDo you have the nutritional info on this one? It looks TO.DIE.FOR.
Mellissa Sevigny says
September 18, 2012 at 7:16 pmSorry, I never did calculate that, I’ll try to get to it soon though!
Anonymous says
January 24, 2012 at 2:49 pmBTW. I LOVE YOUR WEBSITE! Suzanne
Mellissa Sevigny (sevimel) says
January 25, 2012 at 8:14 pmTHANK YOU! :)
Anonymous says
January 24, 2012 at 2:46 pmThis one is also great made with can of black beans, just refrigerate after baking.
Mellissa Sevigny (sevimel) says
January 25, 2012 at 8:13 pmI may try that, thanks!
Mellissa Sevigny says
December 3, 2011 at 8:05 amHere’s a link to Sonia’s much healthier version! Thanks Sonia–love the pistachios idea!
http://thehealthyfoodie.net/2011/12/02/healthy-flourless-chocolate-orange-cake/
Sonia The Healthy Foodie says
December 2, 2011 at 8:11 pmHey Mellissa… I finally made a cake that was very much inspired by this one. Just posted about it. Thought you might like to check it out!
sevimel says
November 18, 2011 at 7:38 amSonia I can’t wait to hear about it and what your creative spin will be–and of course see your photos which are always drool inducing! I’m working on some chickpea crepes this weekend that will hopefully work out!
Sonia The Healthy Foodie says
November 17, 2011 at 1:17 pmI am so attempting a version of this intriguing cake right this weekend. Oooooh, I can’t wait. Hopefully it will turn out! :) Of course, you’ll be the first to know, Mellissa!
sevimel says
November 6, 2011 at 7:27 amThanks Anonymous, always glad to get confirmation that the recipe works the way it’s supposed to! Glad everyone liked it!
Anonymous says
November 6, 2011 at 5:40 amI made this cake today and told everyone it had a secret ingredient.
I didn’t tell anyone what it was until they finished their slice and gave me their verdict.
Everyone loved it and agreed it was a chocolate mud cake.
I must admit, easy and yummy.
Dawn says
October 22, 2011 at 8:25 pmHello there! This cake looks great, I’ll have to try it sometime. (I will be subbing for the eggs, though).
If you make your chickpeas from scratch, I have an amazing trick I just learned to make the skins cook properly and not peel off/slough off and be tough: you have to salt the water with about 1 tsp of salt when you are soaking them and then cook them with another 1 tsp of salt. It works wonders and you won’t be scrubbing off the skins! It’s against the rule for beans which is not to salt when cooking (it makes most beans tough, reverse that for chickpeas :-)
I use a pressure cooker to cook them and it only takes 7-10 minutes at pressure.
Plus, home made beans taste amazing compared with canned. I am a pressure cooker convert :-)
Later!
Dawn
Vegan Fazool blog
Ashley says
July 19, 2013 at 5:04 pmWhat is the weight of chickpeas you used? I think I’m messing up the weight if I’m following 19oz.
sevimel says
October 21, 2011 at 12:41 pmBianca, thanks so much for the feedback! I hope you do make this and I look forward to reading about what you thought of it!
sevimel says
October 21, 2011 at 12:40 pmLivvy, sucanat would also work as a natural sweetener alternative and without the frosting this is definitely a healthier guiltless cake! But WITH the frosting…oh my! :)
Anne Irene says
July 29, 2013 at 8:02 pmZylitol would work as a natural sweetener and it’s exactly a 1 to 1 ratio with sugar.
sevimel says
October 21, 2011 at 12:38 pmSonia, it’s really dense but not a great way, not in a brick kind of way that flourless chocolate cakes can sometimes be. Can’t wait to see what direction you go in with your version! Thanks for the comment!
bsweetdreaming says
October 21, 2011 at 9:08 amThat looks so decadent and delicious :) I am putting it on my to-bake list asap! Love your blog!
Bianca @ Sweet Dreaming
Livvy says
October 21, 2011 at 8:31 amThis looks amazing!! I ave made chick pea protein cookies, but never a cake. I’m printing this recipe! If you left off the frosting and used stevia/honey instead of sugar it would be a great post-workout snack… =P
Sydney says
April 30, 2013 at 10:10 pmHow did the recipe turn out with the alternative sweetener? I really am dying to make this but I need to figure out an alternative to the sugar….maybe even maple syrup? Can anyone advise? It’d be greatly appreciated! :)
CFE says
November 21, 2015 at 8:06 pmI like to use Liquid Stevia, because it never makes things bitter, like the powdered can if you get too much. I use a dropper full for each c. of sugar in the ingredients. I have not tried this recipe as yet, but this week I will be making it. I will also be using Halo Oranges, so I will be using probably 5 of those, witch should make up for the lack of liquid from the missing melted sugar. That is my plan.
Sonia The Healthy Foodie says
October 20, 2011 at 7:17 pmFunny, I wanted to try something very similar to that… a chocolate cake with chickpeas in it. You’ve just proven that it works! Wow does it look dense. My kind of cake!!!