Course Desserts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian

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Lemony Chickpea Cake

Prep Time 10 minutes
Cook Time 45 minutes


  • 1 15 oz can chickpeas, rinsed and drained; or 2 cups cooked
  • 4 tbsp lemon juice
  • 1⁄4 cup vegetable oil
  • 2 tsp lemon zest, grated
  • 2 eggs, yolks
  • 2⁄3 cup flour, all-purpose
  • 1 cup sugar
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 eggs, only whites
  • 1⁄8 tsp cream of tartar
  • 2 tbsp lemon juice, freshly squeezed
  • powdered sugar


  • Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans.
  • In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  • In a medium bowl, combine flour, 1⁄2 cup sugar, baking powder, and salt. Mix well. Add to puréed chickpea mixture and mix well.
  • In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1⁄2 cup sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.
  • Fold beaten egg whites into chickpea purée. Pour batter into the prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
  • Dribble one tablespoon lemon juice over each round, and sprinkle tops with powdered sugar.