Gluten-Free Lemon Cake recipe

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Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
4 eggs, separated
1 lemon, zested and juiced
1 tablespoon lemon juice concentrate
1 teaspoon orange extract
1 teaspoon gluten-free vanilla extract
1 teaspoon gluten-free baking powder
½ cup white sugar
3 tablespoons margarine
1 tablespoon lemon juice concentrate
½ lemon, juiced

Nutrition Info

202.6 calories
carbohydrate: 34.7 g
cholesterol: 65.5 mg
fat: 5.6 g
fiber: 3.2 g
protein: 5.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 279.4 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 9-inch round cake

Recipe Note

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

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