GLUTEN-FREE LEMON CAKE

Gluten-Free Lemon Cake image

A gluten-free version of a lemon/orange cake.

Provided by kpoelzer

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
4 eggs, separated
1 lemon, zested and juiced
1 tablespoon lemon juice concentrate
1 teaspoon orange extract
1 teaspoon gluten-free vanilla extract
1 teaspoon gluten-free baking powder
½ cup white sugar
3 tablespoons margarine
1 tablespoon lemon juice concentrate
½ lemon, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g