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Put the chickpeas in a food processor and puree to a smooth paste.
Add the eggs, Natvia stevia blend, zest of the lemon and juice of half the lemon and puree to a smooth batter.
Pour into a well-greased and lined 1 litre loaf tin, and cook in a medium oven, 160C, for around 45 mins.
Leave to cool completely before removing, carefully from the tin.
To make frosting, cream together the Natvia stevia blend and ricotta/cottage/cream cheese until whipped and fluffy (Add extra Natvia and ½ teaspoon cornflour if it is too runny).
Mix in juice of remaining ½ lemon to taste.
Once cake has totally cooled, spread icing over cake then slice to serve.
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