Lemon Garbanzo Bean Pound Cake

**UPDATE**  I have changed the recipe slightly by removing the whipped egg whites.  I received a few emails about the pound cake falling after removing from oven and it seems the whipped whites + humidity was the problem.  Updated recipe is now reflected and you should get the same results as shown in my picture below every time you bake this tasty treat!

(Originally Posted on March 5, 2012)

I’m not leaving much mystery to the secret ingredient in this lovely light yet dense pound cake.  Garbanzo beans make up the bulk of the batter!  I originally designed this recipe for a friend of mine.  We share the same birthday, and this past January 29th, this was her birthday cake request.  She was trying to stay on the Advanced Plan while eliminating coconut, almond, chocolate, and cashew from her diet.  For a moment, I thought I had no idea what to make her!  But then I thought back to the recipe for Black Bean Brownies, and I know others have made cakes using beans and even veggies like cauliflower.  So using the brownies as a base recipe, I designed this garbanzo bean lemon cake and it was divine!  We topped ours with organic whipped cream sweetened with stevia and vanilla and large scoop of almond milk ice cream.  It would also be lovely on its own with a cup of tea.  You could also add poppy seeds if you wish.

Lemon Garbanzo Bean Pound Cake
Makes 1 9″ Round

2  15oz cans garbanzo beans, drained and rinsed well
6 free-range eggs
1 1/4 cups powdered xylitol
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp sea salt
zest of 2 lemons
juice of 2 lemons

1.)  Preheat oven to 350 degrees F.  Line the bottom of a round 9 inch spring form pan with unbleached parchment paper.  Grease the sides of pan with coconut oil.  Add garbanzo beans and eggs to food processor and puree until smooth, about 2 minutes.

2.)  Pulse in the xylitol, baking powder, baking soda, vanilla, sea salt, lemon zest and lemon juice, until batter is smooth

3.) Pour batter into spring form pan and bake about 45-55 minutes, until light brown on top and a knife comes out clean from the center.

In case you aren’t already following our 40 Day Renewal through Lent, check out today’s post.  It’s a guest post from me!  Top 6 Reasons to Eat Breakfast

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

15 Comments

  1. Dr. Courtney Jones
    Thursday 8 March 2012, 3:09 am

    You know i love this one! It was delicious at my b-day cake, thanks Elise!!!

  2. Elise,
    This was absolutely delicious! My husband who eats everything and anything even liked it! Woo hoo!
    Unfortunately, the xylitol did not agree with our stomach. Though I use xylitol, I guess I have never used this much in one recipe? Not sure. I was wondering if you had any thoughts as to how to lessen the xylitol without messing up the recipe? I am still learning how to cook like this so am not quite savvy enough to change recipes with confidence. :) Any thoughts would be greatly appreciated!!

  3. Hi there! I don’t know if you have an answer back from Elise yet but she has a sugar conversion chart in her Holiday ebook. 1 cup of xylitol equals 12 teaspoons of spoonable stevia or 1 1/2 tsp. of pure stevia powder. The sugar conversions are always hard for me. I do not use xylitol either. I’m going to try this recipe with spoonable stevia.

  4. Hi there! I don’t know if you have an answer back from Elise yet but she has a sugar conversion chart in her Holiday ebook. 1 cup of xylitol equals 12 teaspoons of spoonable stevia or 1 1/2 tsp. of pure stevia powder. The sugar conversions are always hard for me. I do not use xylitol either. I’m going to try this recipe with spoonable stevia.

  5. Hi there! I don’t know if you have an answer back from Elise yet but she has a sugar conversion chart in her Holiday ebook. 1 cup of xylitol equals 12 teaspoons of spoonable stevia or 1 1/2 tsp. of pure stevia powder. The sugar conversions are always hard for me. I do not use xylitol either. I’m going to try this recipe with spoonable stevia.

  6. Hi! How many calories would you say this dessert has? I know it is very healthy, just trying to quantify how healthy :) Thank you!

  7. Hi Jenn,

    When following the Maximized Living Nutrition Plan, calorie counting is not necessary. If you’re worried about fat content, please please read in the Nutrition Plan book about good fat vs bad fat. There are many resources online that discuss why fat doesn’t actually make us fat, if it’s the good kind.

    For calculating calories of a meal, you can use something called a Recipe Calculator. Type into Google and you’ll find many sites offer a free recipe calculator out there. Input the ingredients and serving size, and it’ll tell you everything you want to know. I just ask that you do not submit my recipes to these sites (often times they’ll ask you to SAVE the recipes you enter into their database…then they own it. Please watch out for that!).

    But again, don’t focus on the calorie counting, but the good food vs bad food mentality. The amount of calories a recipe contains does not quantify how healthy it is.

  8. Hi! Love this recipe!
    My question is, Would using powdered Stevia change the texture of the cake? Since the wet ingredients would outweigh the dry ones when substituting 1 cup of xylitol for 1 teaspoon of stevia. Would you advice reducing the eggs for a more balanced mixture?

  9. Hi Katy,

    You really need the volume to get the cake to rise and have the fluffy texture. You can replace the 1 1/4 cups xylitol with 1 cup of pureed granny smith apple or unsweetened apple sauce and about 1 Tablespoon of spoonable stevia.

  10. Elise, I look forward to trying this, and I will be substituting the xylitol as you suggested with the apple and stevia.

    If I don’t have a spring form pan, will a loaf pan or regular cake pan work as well?

  11. Hi Jean,

    Yes, you can definitely use a regular cake pan or loaf pan. You may need to line the pan with parchment paper. I hope you enjoy!

    Elise

  12. We love this cake! It’s so light and delicious, I always serve it with berries and whipped cream. Thanks for the awesome recipe!

  13. I absolutely LOVE pound cake and my Max Mind therapist recommended your site for healthy recipes to compliment my now chosen healthier lifestyle. I was complaining about giving up my pound cake and she stated you had a great recipe. I do love hummus a lot but I can’t imagine garbanzo beans in a pound cake and it still taste good, ha ha. Will I really notice this big difference??

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