Lemony Garbanzo Bean Cake
2 cup canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 cup Sugar
1/2 teaspoon baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar
Place drained beans in the work bowl of a food processor and puree.
Add the eggs, vegan sugar, baking powder, and lemon zest to the puree, and pulse processor a few times just to combine ingredients well.
Preheat oven to 350.
Pam a 9 cake pan. Cut a round of wax paper to fit bottom of pan, place in bottom, and spray top of paper. Pour in batter.
Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry.
Set on wire rack to cool for 15 minutes, then remove cake from pan and allow to cool to room temp.
Before serving, squeeze lemon juice over cake, and sprinkle generously with confectioners vegan sugar.
SO HOW'D IT GO?
I didn't use anything to supplement eggs, alot of times it's not neccessary. Particularly in this case I think the beans themselves add some kind of levening factor (think gas...) ;)b
what did you use for egg replacer?
this sounds like an interesting recipe..
I also made the chocolate version, it's yummy but there is IMO a distinct bean taste to it... the addition of chocolate chips or raisins would help
i made the chocolate verson of this yesterday and it tasted great! i too added a mushy banana as i had one on my kitchen table for a few days and so i thought i'd just plonk it in. not sure about trying the lemon version, but may do in the future.