Gluten Free, Lemon Drizzle Cake
It’s still January, we are all still feeling a bit blue after Christmas and still thinking of all that yummy food we scoffed over the last month. If you’re craving something sweet but not wanting
It’s still January, we are all still feeling a bit blue after Christmas and still thinking of all that yummy food we scoffed over the last month. If you’re craving something sweet but not wanting the calories of a double chocolate fudge cake then you’re in the right place! I have the perfect recipe. It’s gluten free, lemon drizzle cake.
All you will need is:
1 can (400g) chickpeas (drained and rinsed)
3 ounces caster sugar
1/2 tsp baking powder
You will need to zest your lemon, and also juice your lemon, keep your lemon juice to one side and your zest to one side until needed.
- Put all the ingredients, bar the lemon juice, in a food processor and blitz until it makes a batter.
- Pour into a well-greased or lined 2lb loaf tin, and cook in a medium oven, 160C, for around 35 minutes.
- Remove from the oven and drizzle over the lemon juice while it’s still hot.
- Leave to cool completely before removing, carefully, from the tin.
- Et voila! Bon apetite!
It’s simple, delicious and costs next to nothing. It can last up to a week and is perfect if you’re having a coffee morning or meeting up with some friends to share. It has a soft texture like sponge cake and sticky like a lemon drizzle cake and you wont even know it’s made of chickpeas, the lemon juice gives it the sweet and zesty flavours, and i assure you, your taste buds will thank you for it.
Fun fact: If you’re trying to hit your protein target this cake is the perfect light snack for you, as chickpeas are full of protein. Depending on your egg size there’s about 35-40g of protein in your WHOLE cake, thats pretty impressive huh? Cut it in to 8 slices and you’ve got 5g of protein right there!