So you might have guessed by now that I like baking. I think this is because I like eating. I know – I shouldn’t eat too much baking. It’s hard though isn’t it, not to enjoy your baking? I guess that is why I particularly like recipes that have something extra in them that lifts the nutrional content of the baked goods up a notch or two. I am not going to say these things are healthy, but at least they are a better choice. This gluten free cake with chickpeas is a variation on the Lemon Drizzle cake. Its really delicious and super easy to make, and I don’t think you can even taste the chickpeas.

So, I cant even remember where I got this recipe from, I have had it written down for a long long time and only recently got around to trying it out. It is awesome. And as you may already know I love the idea of getting chickpeas into baking. The first time I made this I didn’t even bother with the drizzle bit and it was still delicious.

Gluten free cake with chickpeas

Chickpeas are rich in both soluble and insoluble dietary fiber, both of which are great for digestion. Soluble fiber helps stabilize blood sugar levels. They are also a great source of protein, and an excellent source of manganese.  They can boost energy because of their high iron content. Great for  pregnant or breastfeeding mums and growing children.

Chickpeas have a low GI which means the carbohydrate in them is broken down and digested slowly, this helps keep your appetite in check. You can read more about the health benefits of chickpeas.

Want to make other gluten free cakes made with chickpeas? Then check out this gluten free chocolate cake which is also made with tinned chickpeas. And you have to try these chocolate chip cookies with chickpeas.

Do you have a recipe for a gluten free cake made with chickpeas?

Mummy to three small boys

Lemon Drizzle Chickpea Cake
Prep time
Cook time
Total time
  • 1 x 410g tin chickpeas, drained and rinsed
  • 3 eggs
  • 1 lemon
  • 170 g caster sugar
  • 1 - 2 Tbsp clear honey
  1. Preheat your oven to 160C.
  2. Put the chickpeas in a food processor and blitz until they make a paste.
  3. Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter. Pour into a well-greased and lined loaf tin, and cook in a medium oven for around 45 mins. Remove from the oven and drizzle over the honey.
  4. Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
  5. Leave to cool completely before removing, carefully, from the tin.
You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well. Sometimes I don't even do the drizzle part and it is still really yummy!
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