Gluten-Free Chocolate Cake with a Wacky Twist from the Great Depression

Ingredients

• cooking spray
• 1 ½ cups rice flour
• 2 cups dark brown sugar
• ½ teaspoon salt
• 1 tablespoon baking soda
• 1 (15 ounce) can garbanzo beans, with liquid
• 1 ¾ cups water
• 2 tablespoons white vinegar

Step 1

Warm 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.

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.

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.

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.