I discovered this delicious cake on a visit back east this summer.  A friend of mine had made it and it sounded so easy and good I decided to try it for myself.  As usual I tweaked the recipe to my liking and have since made it several times for family and friends of all dietary backgrounds.  Only two people,  you know who you are, didn’t care for the cake, but my two daughters were not among them so I consider that a success.  My daughters are my toughest critics and usually ask if I made the dessert,  when I answer yes,  that is enough to turn them away, yes stinkpots they are!!

So after a somewhat involved recipe last post, here is a fast easy tasty dessert that most people will love.

Decadent Gluten-Free Chocolate Cake

1 Can organic Chickpeas or White Navy Beans drained

3 Large Eggs

1 1/2 Cup Bittersweet Chocolate Chips

1/4 Cup Coconut Sugar or 4 Medjool Dates ( I like the dates but both work well)

2 tsp. Vanilla

1/2 tsp Baking Soda

1/2 tsp Salt

1. Place all ingredients into a blender and blend until well mixed.
2. Pour  batter into a 8×8 greased baking pan.  Feel free to mix in a few more chocolate chips if you like chocolate a lot.
3. Bake at *350 degrees for about 18-25 minutes until the center is firm be careful not to over bake.
4. Let cool and eat plain or frost with my whipped cream/ Cream cheese Frosting  (recipe below) or plain whipped cream.
5. Enjoy! Serves 6-8

Frosting 

1 8oz package organic cream cheese room temp.

2 cups organic whipping cream or coconut cream

1 TBL vanilla

1-2 TBL maple syrup or to taste

Whip the cream into firm peaks.  In a separate bowl whip the softened cream cheese and add to the whipped cream.  Whip until smooth add the vanilla and maple syrup to taste and whip until frosting is combined.