Chocolate Bean Cake

A beautiful, moist, chocolaty, gluten-free cake:

1 can of chickpeas (drained)

3 eggs

3/4 sugar (1/2 that of honey, or another dry substitute--chopped dates?)

1 heaped t. baking powder

4 mounded T cocoa powder (don't skimp!)

4T coconut oil or butter (or a mix)

pinch of salt

dash of vanilla if you like

This works best in a food processor:

Process the beans first until they make a smooth paste.

Gradually add the oil (melted).

Add the remaining ingredients.

Whirl until it's pretty and all incorporated.

Pour into cake pans*, **.

Try not to eat too much of the batter while doing so.

Lick spoon.

Lick bowl.

Bake cake at 350 degrees for about 25 minutes (until a toothpick comes out clean).

Try to resist eating while it cools a bit.

*This cake tends to stick to the pan (even oiled)--if you'd like to keep it pretty, line the bottom with parchment paper

**This recipe fills 2 x 9" round cake pans. I have not tried other sizes, but there is no reason you couldn't.

Adapted from a post on TBW (that I can't find anymore, but if someone would like to link for credit, please do!)