We dare your mouth not to water at this gluten-free chocolate cake recipe

Sweet relief!

Dessert-loving foodies with a gluten sensitivity can dig into this delicious chocolate cake that uses chickpeas for added texture.

Gather the following seven ingredients and get to baking the mouthwatering treat from the new cookbook Scared Wheatless: Delicious Gluten Free Recipes That Won't Make You Lose Your Mind by Mary Jo Eustace.

Chocolate Chickpea Cake 


6 eggs

6 1/2 cups canned chickpeas, drained and rinsed

2 cups sugar

1 1/2 cups cocoa powder, divided

2 tsp baking powder

2 cups margarine or butter

1 cup icing sugar


1. Preheat the oven to 350 degrees. In a food processor, blend eggs, chickpeas, sugar, 1/2 cup cocoa powder, and baking powder until smooth.

2. Pour into two 9-inch round cake pans. Bake 60 minutes.

3. Meanwhile, in a food processor, blend margarine or butter, icing sugar, and remaining 1 cup cocoa powder until smooth.

4. Let cakes cool. Stack cakes and slather them with icing.

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