Not too long ago I was looking for a gluten-free dessert recipe, and stumbled upon this one… I wasn’t sure how the cake would turn out without any flour, and without any butter or oil in the batter, but I liked the idea of using a healthful ingredient instead of butter and oil. To give it a little extra kick, and as an attempt to mask any garbanzo bean flavor that might be evident in the end product, I sprinkled a little ground cayenne, ground chipotle, and a ground cinnamon into the batter.
The texture was moist and brownie-like despite the fact that I baked it for about ten minutes longer than the recipe called for. I did have some difficulty getting it out of the pan due to its being so moist, and the center of the cake was a little damaged as a result of this. To help it out cosmetically, I made a half batch of cream cheese frosting and sprinkled the top lightly with a blend of cayenne and cocoa powder.
All in all, this is a recipe I will definitely be using again! Both the cake and frosting were easy to make, and the end results were delicious!
*Updated: Last weekend I made this cake again, but this time it looked much nicer when it came out of the pan. A dusting of confectioners sugar was all it really needed, though in my book, whipped cream is always a nice touch…