A gluten-free version of a lemon/orange cake.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

To make an orange-flavored cake (helps to mask the bean flavor) substitute orange extract for lemon concentrate and a real orange for the real lemon (including the zest).

Nutrition Facts

203 calories; 5.6 g total fat; 65 mg cholesterol; 279 mg sodium. 34.7 g carbohydrates; 5.1 g protein; Full Nutrition