Flourless (Glut Free) Chickpea Cake

In being new to the flourless/glut free world, my library of recipes is limited.  Well, how about nil!  In having a friend that has both a passion for cooking and an extensive library I have learned to trust his suggestions.

This one is yet another gem.  Seriously,  I am running out of adjectives to describe some of the things we have been whipping up.

Taken from Margaret Kane’s “The Best of Food”, another one that is so easy and was made by one of my children.

As with most recipes that call for canned chickpeas, we use dried.  In having a warm spell of weather,  I skipped the soaking part and had several cups cook overnight in a crock pot.  A cans worth (approx 540ml) was then measured out, placed  in zip bags to be frozen. A quick thaw and their ready to go for the next idea.  This makes using dried so much easier.  IF however, you are going to reach for canned, please, use EDEN.

Although she suggests orange juice and rind for the lemon, the taste of the lemon and raspberry together was engaging to the taste buds.

Margaret writes about this cake:  A deliciously moist cake ideal for those with allergies to wheat.  I featured it in a April Fools Article on dishes made with surprise ingredients.  This cake, which resembles cheesecake in taste and texture, would be great served with fruit compote or fresh fruit salad.  Add chopped crystallized ginger and/or a little powdered ginger to the batter if you like.  You could also substitute about 1/4 cup (50ml) orange juice and rind  for the lemon.  For an elegant presentation, serve with raspberry sauce.

19 0z  (540ml) can chickpeas, drained and rinsed
finely grated rind and juice of 1 lemon
4 eggs
1 cup (250ml) sugar
1/2 tsp (2ml) baking powder
Icing Sugar

In a food processor, process chickpeas with lemon rind and 2 tbsp (25ml) of the juice until very smooth.  Add eggs, sugar and baking powder.  Process a few seconds until ingredients are well blended.  Pour batter into greased (we used coconut oil) 9-inch (23cm) springform pan.

Bake in preheated 350 F (180 C) oven about 45 minutes or until cake tester inserted comes out clean.  Cool about 15 minutes in pan.  Remove sidesof pan.  Drizzle with remaining lemon juice and dust with sifted icing sugar.

Makes 12 servings


Thaw and puree a 300 g package of frozen raspberries.  Strain through a sieve to remove seeds,if desired.  (We used fresh)


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