Lemon Drizzle Chickpea Cake Gluten Dairy Free
Brighten up your dessert table with this Lemon Drizzle Chickpea Cake, a zesty, moist, and gluten-free treat that's also dairy-free! Made with protein-packed chickpea flour, nutty ground almonds, and naturally sweetened with coconut sugar, this cake strikes the perfect balance between indulgence and nourishment. Infused with fresh lemon zest and juice, it delivers a burst of citrusy flavor in every bite, while a glossy, tangy lemon drizzle adds an irresistible finishing touch. Perfect for those seeking a healthier dessert option without compromising on taste, this easy-to-make cake comes together in just 15 minutes of prep and bakes to golden perfection in 35 minutes. Whether you're catering to gluten- or dairy-free diets or simply exploring unique baking ingredients, this vibrant lemon dessert is bound to impress!
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 50 grams Ground almonds
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 large Eggs
- 150 grams Coconut sugar
- 2 tablespoons Lemon zest
- 60 milliliters Lemon juice
- 75 milliliters Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar (for drizzle)
- 2 tablespoons Lemon juice (for drizzle)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) round cake tin with parchment paper.
In a medium mixing bowl, sift together the chickpea flour, ground almonds, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the eggs and coconut sugar until light and frothy, about 2-3 minutes.
Add the lemon zest, lemon juice, melted coconut oil, and vanilla extract to the egg mixture, and whisk until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
To make the lemon drizzle, mix the powdered sugar with the lemon juice in a small bowl until smooth.
Once the cake is completely cool, drizzle the lemon glaze over the top, letting it run down the sides.
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 277.4 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
