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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Baking 45 minutes
Total Time 1 hour 15 minutes
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