Chickpea Poppy seed and lemon cake

Updated: May 20, 2020

I have done a favor for you, I have scoured the internet for healthy cakes, I have tested some, merged others and come up with my take on some of the favorite cakes on the internet.

In my second cookbook Eat Race Win, I added a blondie recipe, based on chickpeas and it's super delicious, so I've dug a little deeper to expand the chickpea cake collection.

Today, ladies and gentlemen I bring you the delicious and VERY easy to make poppy seed and lemon cake. It's so easy to make that you can have your kids make it for you.

Chickpea Poppy seed and lemon cake

Yield: 1 cake

Prep time: 5 minutes

Cooking time: 20-25 minutes

Recipe Ingredients:

  • 1 can chickpeas, drained

  • 3 eggs

  • 2 tbsp oat flour ( I use blended rolled oats, that i blend in my Blendtec)

  • 1 pinch of salt

  • 2 tbsp of either maple syrup or honey

  • 1 tsp vanilla extract or powder

  • 1 tbsp poppy seeds

  • 2 lemons total, 2 lemons: zest finely grated and juice from one lemon into the batter (juice from 1 lemon for the topping)

  • Oil for greasing the cake tin.

Cake syrup:

  • 1 tbsp honey or maple syrup (add more if you want it sweeter)

  • 1 lemon, juiced (add more if you want it more tangy)

Obviously both pieces are both moist AND tangy and sweet.

Step 1.

Pre-heat oven to 180*c/350F

Step 2.

In a blender or food processor combine all of the ingredients until smooth (except the poppy seeds)

You can also use a stick blender and a bowl!

Step 3.

Add the poppy seeds and mix with a spoon - you do not want to blend the seeds in the batter, it will smash them.

The batter is VERY liquid, don't worry it's supposed to be.

Step 4.

Fold a piece of baking paper like shown on the images (don't use waxed paper), then cut the top of and place the circled paper in a tin, grease the paper with a bit of oil.

NOTE: if you do have a brand new non stick cake tin, you can just grease that - if not I recommend baking paper in order to prevent the cake from sticking to the tin.

Pour the batter into the cake tin.

Step 5.

Bake the cake for 20-25 minutes until its set and golden. Give a little wiggle, to see if the center of the cake is cooked.

  • If it wobbles, bake it 5 minutes more.

  • if it doesn't take it out of the oven to cool on a rack.

Step 6.

Now, it's tempting to eat the cake whilst its warm, however - DON'T! It doesn't taste good when it's warm. - Trust me I tried - wait for it to cool down.

Step 7.

Mix the cake syrup together and pour it over the cake when it has cooled down, the put it in the fridge for min. 30 minutes.

Step 8.

Slice and serve - you can ofcourse add a scoop of 10 second ice cream to it, to make it extra delicious!

TIP: Keep the cake in the fridge for up to 3 days.

And for all of you bike riders, this is an excellent cake for racing!

Let me know how you like the recipe, you can always comment on instagram or twitter @dailystews.

Since this is a blog, if you do find any errors in the recipes, let me know and I'll make the corrections.

Thank you for reading and cooking.

Keep sharing your dishes with me on social media - it's awesome!

Take care, lot's of love

- Hannah

Crazy about baking ?

Check out the sourdough recipe

Check out my other recipes, click the the image beneath.

copyright Hannah Grant 2021