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Yes, a Cake made with Chickpeas!

Eleanor H.

Lemon Chickpea Cake

So awhile ago I came across the Half-Cup Habit Challenge and every now and then I get an email with some new recipes to try. The most recent temptation was this Lemony Chickpea Cake and I know, it sounds weird but honestly, it's amazing! Even better, the recipe is quick, straightforward and doesn't need anything funky. The hardest part was waiting for it to cool!


I use a 9” spring form pan lined with parchment (original recipe calls for 8” pan lightly greased and floured.)




Essential Wet:

2 cups chickpeas, soaked overnight until soft (or 1 (~16 oz) can, rinsed and drained)
½ cup oil (I use olive oil)
2 Tablespoons lemon juice + 1 Tablespoon lemon juice for garnishing – fresh squeezed is best
1 egg separated – yolk & white


Essential Dry:

1 cup flour
1 teaspoon (at least) lemon zest
½ cup sugar divided
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar



  1. Preheat oven to 350°F and prepare pan.

  2. Wet Mix A: Combine chickpeas, 2 Tb lemon juice, oil, and lemon zest in a blender or food processor. Purée until smooth. Add in the egg yolk and mix well. Turn mix into large bowl.

  3. Dry Mix B: Combine flour, ¼ cup sugar, baking powder and salt in a medium bowl.

  4. Fold Dry Mix B into Wet Mix A → Batter C

  5. In a medium bowl (I actually use the stand mixer for this step) beat egg white with cream of tartar until frothy. Gradually add in the remaining ¼ cup sugar in a slow, thin stream to create stiff peaks.

  6. Fold beaten egg white into Batter C, combine well and empty into pan.

  7. Bake 30-35 minutes, until toothpick inserted into center of cake comes out clean. I typically check after 25 minutes.

  8. Cool completely on rack (here's where the spring form pan comes in handy!)

  9. Drizzle with 1 Tb lemon juice and sprinkle with powdered sugar.

  10. Enjoy!

Grow your own chickpeas! Black Sicilian Garbanzo; Chickpea of Spello; Desi Garbanzo


Adapted from Lemony Chickpea Cake






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