My sister messaged me saying she had made a cake with chick peas and sent me lots of different recipes for it (thanks Julie!). I was sceptical, chick peas… really? So I had to give it a go for myself. I had a can of chick peas in the cupboard and let’s be honest, they are bland by themselves so why not make them into a delicious cake?
Usually when I’ve tried to make a healthier version of a cake, it turns out dry, similar to wall paper paste and usually a disappointment. But this time was different! I made a delicious MOIST (sorry for those who hate that word) lemon cake. Beauty of it was, it only required 6 ingredients! Score!
- 5 eggs
- 1 can chick peas (drained)
- 60g sweetner powder
- 2 Lemon Zest and 1 squeezed lemon
- 1 tbsp vanilla extract
- 1 tbsp baking powder
Method: Mix all the ingredients into a food processor and then pour into a baking dish. A long rectangle one would have been perfect, but I used a round one.
Place into preheated oven on medium/high heat for 40 minutes, until browned slightly ontop.
You can also use Eat Lean Protein cheese and onion, instead of the lemon to tempt your savoury taste buds.
Seriously, if you have a can of chickpeas and eggs staring at you each time you open your cupboard. Give this one a go, you will not regret it! Comment in the box below if you try and enjoy it, or have any other suggested things that can go in the mix.