Lemony Sprouted Chickpea (Garbanzo Bean) Cake
  • 16oz TYH sprouted organic garbanzo beans,cooked and drained
  • 4tablespoons organic lemon juice
  • 1/4cup Olive or avocado oil
  • 2teaspoons grated lemon zest
  • 2 organic or pastured egg yolks
  • 2/3cup TYH sprouted organic flour(your choice)
  • 1cup organic sugar or Lakanto
  • 2teaspoons aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 2 organic or pastured egg whites
  • 1/8 teaspoon cream of tartar
  • 2tablespoons freshly squeezed organic lemon juice
  • organic powdered sugar or Lakanto
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour 2 8-inch round cake pans.
  3. In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  4. In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
  5. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
  6. Fold beaten egg whites into chickpea mixture.
  7. Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  8. Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
  9. Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.