healthy easter lemon cake

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
Baking 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 portions


  • 2 bowls
  • 1 mixer/ blendet
  • 1 spatula


  • 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


  • 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!


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!