Gluten Free Chocolate Cake

you know you want it

This gluten free chocolate cake is amazing! I mean it, really.  Here’s what is in store for you!

 

Adapted from a recipe from my girl Tiff:

• 1 1/2 cups semi-sweet chocolate chips
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 1/2 cup agave
• 1/2 teaspoon baking powder

1. Melt chocolate chips on the stove top, stir constantly until melted
2. In food processor, blend beans and eggs well (no lumps!)
3. Add agave and baking powder, pulse in food processor
4. Finally, add melted chocolate and blend one last time till all mixed
5. Pour into greased and floured 9 inch baking pan.
6. Bake at 350F for 40 minutes.
7. Transfer to wire rack for 10 to 15 minutes before removing cake from pan.

Glaze:

• 1/4 c to 1/2 c of confectioner’s sugar
• 1 T cocoa powder
• 1 T coconut milk
• Unsweetened chocolate chips (your choice for the amount)

Directions

1. In a small bowl combine 1/4 c of confectioner’s sugar, a T spoon of cocoa powder and a T of coconut milk. Whisk together well. If consistency is not desired, too thick add more milk, too runny add more powder or sugar.
2. Drizzle on top of cake (zigzagging motion)
3. Chop up unsweetened chocolate chips and sprinkle on top.