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
1 can chickpeas, drained
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.
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.
Pre-heat oven to 180*c/350F