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Gluten-free Lemon Chickpea Cake
An easy and yummy dessert recipe.


  • Cake batter:

  • 1 x 410g tin chickpeas, drained and rinsed

  • 3 eggs

  • 1 lemon

  • 100g Natvia stevia blend

  • Frosting:

  • 1 - 2 tablespoons Natvia stevia blend

  • ½ cup ricotta/cottage/cream cheese, as preferred


  • 1.

    Put the chickpeas in a food processor and puree to a smooth paste.

  • 2.

    Add the eggs, Natvia stevia blend, zest of the lemon and juice of half the lemon and puree to a smooth batter.

  • 3.

    Pour into a well-greased and lined 1 litre loaf tin, and cook in a medium oven, 160C, for around 45 mins.

  • 4.

    Leave to cool completely before removing, carefully from the tin.

  • 5.

    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).

  • 6.

    Mix in juice of remaining ½ lemon to taste.

  • 7.

    Once cake has totally cooled, spread icing over cake then slice to serve.

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