01
Step 1
Start by heating your oven to 350°F (175°C). Grease a 9x12-inch baking pan with some cooking spray and sprinkle a little rice flour over it to keep the cake from sticking.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
In a food processor, combine the rice flour, brown sugar, salt, baking soda, and cocoa powder. Give it a few pulses until everything is mixed well. Add the olive oil, then pour in the garbanzo beans along with their liquid. Blend everything until the mixture is smooth.
03
Step 3
Slowly add the water while blending, then stir in the vinegar. The batter will be quite thin, but that’s exactly how it should be. Pour it into your prepared pan and pop it in the oven.
04
Step 4
Bake for about 45 to 50 minutes, or until the edges start to pull away from the sides of the pan. Once it’s out of the oven, let it cool for a full hour before slicing—this helps it set up and keeps it from falling apart.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Measure gluten-free flour carefully to avoid a dry or crumbly texture.
- Use ripe bananas or applesauce to enhance the natural sweetness and moisture.
- Let the cake cool completely before frosting to prevent melting or sliding.
Why you’ll love it
This cake combines rich chocolate flavor with a fun, unexpected ingredient that adds moisture and texture. It’s perfect for those who need a gluten-free option but still want a comforting, nostalgic dessert. Plus, it’s budget-friendly and easy to make.
Serving ideas
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of caramel sauce also pair well and add a bright contrast to the rich chocolate.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months. Thaw completely before serving for best texture and flavor.
