Gluten-Free Wacky Depression Era Chocolate Cake recipe

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Ingredients

cooking spray
1 ½ cups rice flour
2 cups dark brown sugar
½ teaspoon salt
1 tablespoon baking soda
⅔ cup unsweetened cocoa powder
⅔ cup olive oil
1 (15 ounce) can garbanzo beans, with liquid
1 ¾ cups water
2 tablespoons white vinegar

Nutrition Info

356.7 calories
carbohydrate: 59.7 g
cholesterol: : -
fat: 13.2 g
fiber: 3.1 g
protein: 3.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 472.9 mg
sugar: 35.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.

  2. Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor, pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid, puree until smooth. Blend in water gradually. Mix in vinegar, batter will be thin. Pour batter into the prepared baking pan.

  3. Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

Recipe Yield

1 9x12-inch cake

Recipe Note

Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering;cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up.

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