Are you looking for a sweet treat that satisfies your sweet tooth but won’t compromise your dietary restrictions? Look no further! Today, I am sharing with you my ultimate gluten-free and dairy-free recipe: the Lemon Drizzle Chickpea Cake.
This cake is made with chickpeas, a great source of protein and fiber, making it a healthier option for dessert lovers. It’s soft, moist, and packed with the perfect amount of lemon zest flavor.
Don’t let the use of chickpeas fool you, this goes beyond the classic pound cake. This Lemon Drizzle Chickpea Cake boasts incredible flavor, while still being vegan and gluten-free! And don’t worry, although it is healthy, it does not sacrifice on taste or texture.
Whether you have dietary restrictions or just want to try something new and delicious, this Lemon Drizzle Chickpea Cake is sure to impress even the pickiest of eaters. So grab your apron, preheat the oven, and let’s get baking!
Why You’ll Love This Recipe
Are you looking for a gluten-free and dairy-free cake recipe that is not only healthy, but also delicious? Look no further than this Lemon Drizzle Chickpea Cake! This soft, moist and fluffy cake is made without any flour or butter, and uses chickpeas as the main ingredient.
But don’t let that fool you – this cake is packed with flavor! The zesty lemon drizzle adds a sweet tangy taste to every bite of cake. You won’t believe how incredible it tastes, even though it’s vegan and gluten-free.
And here’s what I love most about this recipe – it’s so simple to make! All you need is a few basic ingredients that are easily found in your pantry, blender and baking pan. Once you combine them all together, just pop it into the oven for less than an hour, and voila! You have a sweet treat that’s perfect for any occasion.
Not only is this Lemon Drizzle Chickpea Cake a great option for those with dietary restrictions or allergies, it’s also amazing for anyone who loves a good cake. Trust me, even if you’re skeptical at first, you’ll be won over after one bite of this ultimate vegan dessert. So go ahead and give this cake recipe a try – I promise you won’t regret it!
Let’s get started on this scrumptious Lemon Drizzle Chickpea Cake! Here’s what you’ll need to gather:
- 1 can (410 g) chickpeas, drained and rinsed
- 3 eggs
- 1 lemon, zested and juiced
- 6 tbsp. clear honey or caster sugar
- 1/2 cup (120 ml) coconut oil, melted
- 1 cup (100 g) chickpea flour or gluten-free flour (like oat or almond flour)
- 1/4 cup (35 g) tapioca starch
- 2 tsp. baking powder
Note: Be sure to use a gluten-free flour blend if you are making this cake gluten-free. You can also substitute honey with caster sugar or maple syrup to make it vegan.
These ingredients are all staples and I recommend keeping them in stock for all of your baking needs! Most importantly, ensure the chickpeas are drained and rinsed well before using it in the cake batter. The zest and juice of one lemon not only brings the much needed zingy freshness, but also balances out the sweetness of the cake with a bright citrus note. Don’t forget to pre-measure all your ingredients before you start preparing this mouthwatering cake!
The Recipe How-To
Now that we’ve covered the ingredient list, it’s time for the fun part: putting it all together to create a soft and moist Lemon Drizzle Chickpea Cake. Don’t let the fact that this recipe is vegan, gluten-free, and dairy-free fool you. This cake is every bit as delicious as its non-vegan, gluten-filled counterparts.
Before starting the recipe, preheat your oven to 350°F (180°C) and grease an 8-inch (20cm) cake tin with some coconut oil. Now you’re ready to begin!
In a blender or food processor, add in 1 can of chickpeas (drained and rinsed) along with 3 eggs, juice from one lemon, and lemon zest from the juiced lemon. Blend until smooth.
In a separate bowl, mix together 1 cup of chickpea flour and 1 cup of tapioca starch, along with 1/2 cup of clear honey, 1/2 cup caster sugar, ½ tsp salt, ½ tsp baking powder, and ¼ cup almond milk.
Add the blended wet ingredients to the dry ingredients bowl and mix until just combined.
Pour batter into greased cake tin and bake for 30-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
While cake is baking make the lemon drizzle. Juice 6 lemons into a bowl and whisk together with ¼ cup caster sugar.
When you remove cake from oven while it is still hot poke holes in top using a fork or toothpick.
Spread lemon drizzle evenly on top of the cake and let it cool in the tin for 30 minutes before removing it.
Serving and Pairing
Cut the cake into slices of your desired size, and serve with a dusting of icing sugar or almond flour as well as some lemon zest on top. A good accompaniment for this cake is a cup of hot tea or coffee.
I hope you enjoy making this recipe! It’s a perfect dessert, but also works as a breakfast or snack option that still fulfills your sweet tooth craving.
Substitutions and Variations
Now, let’s talk about how you can mix it up with this Lemon Drizzle Chickpea Cake recipe! There are many ways to customize this cake to fit your preferences or dietary needs.
For those who are vegan or have an egg allergy, you can easily substitute the eggs in this recipe for a flax egg replacement. To make a flax egg, simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it forms a gel-like consistency.
If you’re looking for a gluten-free option, you can replace the chickpea flour with oat flour or almond flour. Both of these flours work well in gluten-free baking and will provide a lighter texture to the cake.
For those who prefer a more traditional pound cake texture, you can replace the chickpea flour with all-purpose flour. However, keep in mind that this will no longer be a gluten-free or dairy-free recipe.
To add some extra flavor to this cake, try adding in some chopped mint leaves to the batter or serving it with a lemon zest sauce instead of the lemon drizzle glaze. You could also top the cake off with some fresh berries for a colorful and healthy touch.
Overall, there are so many ways to put your own spin on this Lemon Drizzle Chickpea Cake recipe. Experiment with different flours and flavors to create your ultimate vegan and gluten-free sweet treat.
Serving and Pairing
Now, let’s talk about serving and pairing this delicious lemon drizzle chickpea cake. Trust me when I say this – this cake is extremely versatile and can be enjoyed in a variety of ways.
First things first, let the cake cool down completely before you try to serve it. Once cooled, I find that the flavor of the lemon really shines through, making it hard to resist!
This lemon drizzle chickpea cake can be served as a dessert after a light dinner or lunch. I also love having it for breakfast or brunch with a steaming cup of coffee or tea. The bold tangy flavor of the lemon combined with the nutty chickpea flour makes for a perfect pairing with coffee or tea.
You can even slice up this cake into smaller pieces and serve it as an afternoon snack for your little ones. It’s a great way to satisfy their sweet cravings without filling them up on junk food.
Now, let’s talk about pairing options for this cake. You can top it with fresh berries like strawberries, blueberries, or raspberries. The sweetness of the berries perfectly complements the tanginess of the lemon zest in the recipe.
If you prefer something more indulgent, then try adding a scoop of vanilla ice cream on top. I guarantee you will fall in love with this combination!
Additionally, you can sprinkle some chopped nuts (like almonds or pecans) over the top for some crunch factor.
In conclusion, this gluten-free and dairy-free lemon drizzle chickpea cake is so easy to prepare and pairs well with almost anything. With its soft and moist texture, this cake is an ultimate vegan sweet treat for any occasion!
Make-Ahead, Storing and Reheating
I don’t know who has the patience to wait for freshly baked cakes to cool before diving in, but just in case you are that type of person, this Lemon Drizzle Chickpea Cake recipe can be made ahead without a fuss. Simply let it cool completely and store it in an airtight container for up to 2 days at room temperature.
But if you are like me, and there’s no time to waste when it comes to cake consumption, this recipe is still your friend! Once baked, let the cake cool for about 10 minutes in the pan then transfer onto a wire rack to cool completely. If you intend on storing the cake for later consumption, wrap it tightly with cling wrap or aluminum foil and place it in an airtight container. It can last up to 4 days this way.
To reheat leftovers, you can either microwave them (no judgment here), or gently reheat slices of the cake in an oven preheated to 150 degrees Celsius for about 5 minutes. This will keep the cake moist and fresh, while the lemon drizzle will still retain its tangy and sweet properties.
One tip I have on reheating is to avoid putting icing sugar-based frosting over the top of the cake before storing. Ensure any drizzles or glazes are set before storing, and add any additional frosting just before serving as frosting can melt or become sticky when stored for long periods.
Trust me when I say that leftover slices of this lemony chickpea goodness won’t be hanging around for long because reheated or not, this cake is irresistibly soft, super moist, lemony and altogether delicious!
Tips for Perfect Results
To make the perfect Lemon Drizzle Chickpea Cake every time, follow these simple tips and tricks:
Firstly, make sure to drain and rinse the chickpeas thoroughly before using them. Any excess liquid can ruin the texture of the cake.
When mixing the wet ingredients, be sure to whisk the eggs and clear honey together until the mixture becomes pale and frothy. This will help to create a light and airy cake.
Next, mix the dry ingredients together in a separate bowl. Be sure to sift the chickpea flour and tapioca starch to ensure there are no lumps.
To bring out the lemon flavor, add some lemon zest into the mixture, but be careful not to use too much as it can overpower the other flavors.
When adding in the almond milk and coconut oil, do so slowly and gradually. This will ensure that all of the ingredients are fully incorporated into one another.
For an extra burst of lemony goodness, drizzle a lemon glaze over the top of the cake once it’s fully cooked. You can also add lemon curd for a tangier flavor or mint leaves for added freshness.
To store your Lemon Drizzle Chickpea Cake, place it in an airtight container in the fridge or freeze it for up to three months. To reheat, simply place it in a preheated oven at 170°C (340°F) for 10-15 minutes.
By following these tips, you’ll be on your way to creating a soft, moist, gluten-free cake that is both delicious and healthy. It’s the ultimate vegan sweet treat that you won’t feel guilty about indulging in!
This Lemon Drizzle Chickpea Cake recipe is not like your typical cake. It is rich in flavor, gluten-free, dairy-free, and vegan. It’s easy to make, deliciously moist, and healthy. You’ll be getting an incredible dose of fiber and plant-based protein from the chickpeas while enjoying a tasty sweet treat.
At first glance, this recipe may seem daunting due to its unconventional ingredients but believe me when I say it’s worth trying. With ingredients like honey, caster sugar, lemon zest, and chickpeas you’re sure to have a unique flavor experience that tastes both sweet and refreshing. This recipe will be a sure favorite to satisfy your sweet cravings without compromising on health.
Whether it’s a special occasion or just a casual weekend treat, the Lemon Drizzle Chickpea Cake should definitely be considered. While the sponge cake itself is wonderful just by itself, pairing it with a lemon zest sauce would be an absolute game-changer.
In conclusion, the Lemon Drizzle Chickpea cake recipe promises to deliver an unparalleled flavor experience that guarantees satisfaction for those with dietary restrictions or food sensitivities as well as those who are just looking for a tasty and unique twist on a traditional pound cake.
Try out this recipe today and let it prove to you how amazing real whole foods can taste!
Lemon Drizzle Chickpea Cake (Gluten, Dairy Free) Recipe
- 1 (410 g) can chickpeas, drained and rinsed
- 3 eggs
- 1 lemon
- 6 ounces caster sugar
- 1 -2 tablespoon clear honey
- Put the chickpeas in a food processor and blitz until they make a paste.
- Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.
- Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes
- Remove from the oven and drizzle over the honey.
- Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
- Leave to cool completely before removing, carefully, from the tin.
- This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.