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Flourless Chick-Pea Cake!

Flourless Chick-Pea Cake! recipe image
This unique flourless cake transforms humble chickpeas into a surprisingly light and fluffy dessert. The earthy legumes provide structure and protein without any bean flavor, allowing the bright zesty lemon to shine through. It&# 226;ÂÂs naturally gluten-free, rich in fiber, and incredibly moist. Perfect for spring gatherings, brunches, or as a healthy-ish treat for dessert lovers. The texture is similar to a dense sponge cake, making it ideal for those avoiding wheat flour. Simple to blend and bake, this recipe proves that pantry staples can create restaurant-quality results.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 384.8
Dietary: Gluten-free, Vegetarian
Description
This unique flourless cake transforms humble chickpeas into a surprisingly light and fluffy dessert. The earthy legumes provide structure and protein without any bean flavor, allowing the bright zesty lemon to shine through. It&# 226;ÂÂs naturally gluten-free, rich in fiber, and incredibly moist. Perfect for spring gatherings, brunches, or as a healthy-ish treat for dessert lovers. The texture is similar to a dense sponge cake, making it ideal for those avoiding wheat flour. Simple to blend and bake, this recipe proves that pantry staples can create restaurant-quality results.
Ingredients
  • 19 ounce Can chick-peas, drained and
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC) and grease a 9-inch springform pan with butter or oil.
  2. 2
    Rinse the chickpeas thoroughly under cold water and drain well.
  3. 3
    Place the rinsed chickpeas, finely grated lemon rind, and 2 tablespoons of lemon juice into a food processor.
  4. 4
    Process the mixture until the chickpeas are completely broken down and the batter is very smooth, scraping down the sides as needed.
  5. 5
    Add the eggs, granulated sugar, and baking powder to the food processor.
  6. 6
    Process for a few seconds more until all ingredients are well blended and the batter is uniform.
  7. 7
    Pour the smooth batter into the prepared springform pan and smooth the top with a spatula.
  8. 8
    Bake in the preheated oven for about 45 minutes, or until a cake tester inserted into the center comes out clean.
  9. 9
    Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan.
  10. 10
    Transfer to a serving plate, drizzle with the remaining lemon juice, and dust generously with icing sugar before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 384.8kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 23.8mg1%
Total Carbohydrate 66.5g23%
Dietary Fiber 27.1g109%
Sugars 27.1g
Protein 25.7g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure chickpeas are well-rinsed to remove any metallic taste from the can.

For a vegan version, substitute eggs with flax eggs or a commercial egg replacer, though the texture may be slightly denser.

This cake is best served the day it is made for optimal freshness. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.

If the batter seems too thick, add a splash of almond milk or water to reach a pourable consistency.

Garnish with fresh berries or a sprig of mint for an elegant presentation.

Keywords: baking, blending, cake, chickpea, chickpeas, dessert, flourless, gluten-free, healthy, lemon, protein, springform, sugar, vegan, zesty
Read it online: https://www.chefs-mate.com/recipe/flourless-chick-pea-cake/