Garbanzo beans, or chickpeas, are a surprisingly great addition to dessert! They make cakes and bars (like brownies) a moist, dense texture, and since they have such a mild flavor themselves, they don’t impart any weird flavor to the dessert! Plus, they add a ton of fiber and protein! Winning!
This lemon cake is delicious, and a perfect treat for spring and summer!
Lemon Chickpea Cake
1 – 15 oz can chickpeas, drained and rinsed
4T lemon juice1/4C vegetable oil
2T grated lemon zest
2 eggs, divided into yolks and whites
2/3 C flour
1C sugar, divided in half
2tsp baking powder
1/2 tsp salt
1/8 tsp cream of tartar
Preheat oven to 350*. Grease two 8-ince round cake pans.
In a blender or food processor, puree chickpeas with lemon juice, oil, and lemon zest. Add egg yolks and blend well. Pour into large bowl.
In medium bowl, combine flour, 1/2C sugar, baking powder and salt. Add to chickpea mixture and mix well. In another medium bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2C sugar, beating until stiff peaks form.
Fold the beaten egg whites into the chickpea mixture. Pour into prepared pans and bake 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes, then remove from pans.
Cool completely, then frost with lemon glaze:
2C powdered sugar
1tsp vanilla extract2T butter, softened
2T lemon juice
1tsp lemon zest
Mix all ingredients, and pour over cakes.