I discovered this gluten-free cake recipe on Serious Eats a couple of weeks ago and have been apeshit over it ever since.  I know a lot of you are probably thinking, "I'll have to go buy some $6 bag of almond flour or something, and for the price I may as well have ordered some fancy g/f baked goods online!"  Calm down there, lunchbox.  First, nothing is as good as warm cake out of the oven.  Secondly, this cake uses chickpeas in place of flour.  I almost always have the stuff on hand to make this cake.  A lot of gluten-free baked goods can be mealy and weird, and mostly I'd rather just mill around near the bathroom and have a real piece of cake or a brownie.  But, this cake is top notch, and doesn't leave you with a ton of leftovers.  It has a brownie-like flavor and a pound cake consistency.  Even after 3 days in a Ziploc container, it was still gooey enough to stick to your fingers.  

Even for people who aren't looking to avoid gluten but are trying to avoid being a total fat ass, this treat will be right up your alley.  I calculated the nutrition facts and left them at work, but if memory serves, a pretty good estimate is about 150 calories, 4g fat, 19g carbs and 3g fiber in a 1/12 serving (about 1/2" loaf cake slice).