Lemony Chickpea Cake

A burst of lemon makes this a refreshingly simple cake with chickpeas!

Course Baking & Dessert

Key Ingredient Chickpeas

Prep Time 10

Cook Time 45

Total Time 55

Servings cakes (8 slices/cake)

Calories 140

1 can (19 oz/540 mL) chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) canola oil
2 tsp (10 mL) grated lemon zest
2 egg yolks
2/3 cup (150 mL) all purpose flour
1 cup (250 mL) granulated sugar, divided
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
2 egg whites
1/8 tsp (0.5 mL) cream of tartar
2 Tbsp (30 mL) freshly squeezed lemon juice
powdered sugar

Preheat oven to 350°F (180°C). Grease and lightly flour two 8-inch (20 cm) round cake pans.
In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl. Set aside.
In a medium bowl, combine flour, 1/2 cup (125 mL) granulated sugar, baking powder and salt. Mix well. Add to puréed chickpea mixture and mix well.
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/2 cup (125 mL) granulated sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.
Fold beaten egg whites into chickpea purée mixture. Pour batter into the prepared pans and bake 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
Dribble one tablespoon lemon juice over each cake, and sprinkle tops with powdered sugar. Serve with whipped cream and fresh fruit if desired.