Lemon Garbanzo Bean Pound Cake

by Elise Schwartz | April 9, 2012 6:15 PM

**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[1], 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[2]

Endnotes:
  1. Black Bean Brownies: http://www.healingcuisinebyelise.com/2011/02/questions-answered-gooey-moist-brownies.html
  2. Top 6 Reasons to Eat Breakfast: http://40dayrenewal.blogspot.com/2012/03/day-11-breakfast-for-champions.html

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