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How to Make Gluten-Free, High-Protein Chocolate Cake

Have your cake and eat it too, even if you have a gluten allergy.


  • TIP: After 40 minutes, insert a knife into the center of the cake. If the knife comes out clean, your cake is done.
  • Step 1: Cool the cake for 10 minutes and, for a tasty topping, lightly sprinkle the confectioners' sugar on top of the cake.
  • FACT: In 2009, the Mayo Clinic discovered that an immune system reaction to gluten called celiac disease is over 4 times more common than it was in 1959.
  • Step 2: Pour the batter into the greased pan and bake for 40 minutes.
  • Step 3: Add the white sugar, baking powder, melted chocolate, and the vanilla. Blend the ingredients until they are smooth.
  • Step 4: Melt the chocolate chips in the microwave for 2 minutes. After the first minute, stir the chips every 20 seconds. Stir the melted chips until they reach a smooth consistency.
  • Step 5: Blend the garbanzo beans and the eggs in a blender or a until the mixture is smooth.
  • TIP: Garbanzo beans -- also called chickpeas -- are a great source of protein.
  • Step 6: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan so your cake doesn't stick to the pan.

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