![healthy easter lemon cake](https://yoga-with-paulina.com/wp-content/uploads/2024/03/healthy-lemon-cake-300x300.png)
Healthy Easter Lemon Cake
Embrace the essence of Easter tradition with my innovative take on the beloved Polish Babka: introducing the Lemon Chickpea Almond Cake! Infused with zesty lemon flavour and crafted with a blend of protein-rich chickpea, almond, and oat flour. This gluten-free and sugar-free delight offers also a guilt-free indulgence. Each slice is a celebration of health, combining the warmth of tradition with the nourishing goodness of wholesome ingredients. Whether you're honouring Easter Polish tradition (like I do) or simply craving a healthy treat, let this Lemon Chickpea Almond Cake redefine your holiday gatherings with its vibrant flavours and nutritious profile.
Prep Time 20 minutes mins
Baking 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Servings 12 portions
Equipment
- 2 bowls
- 1 mixer/ blendet
- 1 spatula
Ingredients
- 4 eggs (Large)
- 1/2 cup erythritol
- 1/2 cup mayonaise
- 1 tsp vanila extract (optional)
- 1 cup almond flour
- 1 cup chickpea flour
- 1 cup gluten free oat flor in my case blended oats
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 lemons only zest
- 1 1/2 lemons lemon juice squeezed
- a bit butter/ margarine to spread inside the pan and cover with 1 spoon of flour
Instructions
- Firstly, put all following ingredients in a large bowl: 2 eggs, 2 yolks (keep 2 whites for later in a separate bowl), mayonnaise and vanilla. Whisk until all ingredients combine.
- Secondly, add all dry ingredients: 3 kinds of flour, baking powder and baking soda and mix well. The dough would be very thick, but no need to worry.
- Thirdly, whisk your egg whites with a pinch of salt until you can make an upside-down-bowl-test (create a thick foam) and set aside.
- Next, grate the zest from 2 lemon and add to the mixture. Squeeze juice from 1 and 1/2 lemons, add to the bowl and mix well.
- Slowly add the whipped egg whites and mix very gently with a spatula until you get a solid, but much thinner dough.
- Preheat over to 180 C or 370 F.
- Spred butter or margarine on you pan and sprinkle some flour on top. After, pour your lemon cake dough in evenly.
- Place in the oven for 45 minutes or until the cake start to turns golden brown and the toothpick (or skewer stick) is dry.
- When the cake is ready, turn off your oven, open the doors and let it rest inside for around 10 minutes. After bring it out, turn upside down on a plate and let it slide out. If it doesn't, gently clap on top of the pan to help it out (yes, it works).
- By the end, you can decorate as you like: sprinkle with icing sugar, pour some lemon icing on top or (like I did) pour a white chocolate and lemon ganache and sprinkle with more zest.
- Your cake is ready! Bon Appetite!
Notes
Moreover, for some visual tips - jump to my Youtube channel, where I show the full recipe of my Healthy Easter Lemon Cake.
Simply click the link below and make Lemon Babka with me!
https://www.youtube.com/watch?v=pI4OWb6xpD0