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Chocolate Garbanzo Bean Cake (Gluten-Free!)

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“I halved the Lemony Garbanzo Cake recipe from "The Brilliant Bean" by Sally and Martin Stone and tweaked it a little. Then I baked it in 2 mini springform pans in my toaster oven at 350 degrees for 35 minutes. It's dense and moist and has a different texture than traditional flour cakes.”
READY IN:
40mins
SERVES:
8
YIELD:
1 9 inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all ingredients to a blender or food processor and puree.
  2. Pour into one 9 inch pan or two mini spring form or cake pans.
  3. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
  4. Cool completely before frosting.

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