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Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained ½ cup white sugar 4 eggs, separated 1 lemon, zested and juiced 1 tablespoon lemon juice concentrate 1 teaspoon orange extract 1 teaspoon gluten-free vanilla extract 1 teaspoon gluten-free baking powder ½ cup white sugar 3 tablespoons margarine 1 tablespoon lemon juice concentrate ½ lemon, juiced

Nutrition Info

202.6 calories carbohydrate: 34.7 g cholesterol: 65.5 mg fat: 5.6 g fiber: 3.2 g protein: 5.1 g saturatedFat: 1.2 g servingSize: - sodium: 279.4 mg sugar: 20.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.

1 9-inch round cake

A gluten-free version of a lemon/orange cake.