Gluten-Free Lemon Cake

Tart lemon cake is reinvented by using garbanzo beans as a base for a gluten-free version of the dessert favorite that is just as delicious.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 203 Calories

Ingredients

• 4 eggs, separated
• 1 teaspoon orange extract
• 3 tablespoons margarine
• 1 teaspoon gluten-free baking powder
• 1 teaspoon gluten-free vanilla extract
• 1 lemon, zested and juiced
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 1 tablespoon lemon juice concentrate
• 0.5 cup white sugar
• 0.5 lemon, juiced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

Step 2

Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.

Step 3

Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.

Step 5

While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.