Chickpea Lemon & Lime Drizzle Cake

It’s cake Jim but not as we know it. I have to be honest, if someone said, “Fancy a slice of cake made from chickpeas?” my initial response is likely to be one of, “Thanks but no thanks”.

That changed recently when I was looking for a recipe which would suit someone who was gluten intolerant whilst being easy enough to accomplish for someone of my low level cake baking skills.

I therefore present my variation on a Chickpea Lemon & Lime Drizzle Cake recipe.


  • 250g cooked chickpeas
  • 3 Eggs
  • 1/2 Lemon
  • 1/2 Lime
  • 175g Caster Sugar
  • 2 Tablespoons of Clear Honey


The beauty of this recipe is the fact that it is so easy to prepare.

Simply put the chickpeas, eggs, sugar, zest and juice of the half lemon into a food processor and whiz it up until you have a smooth paste.

Pour this paste into a lined and greased 2lb loaf time (the size of a small loaf) and cook in the middle of a medium oven Gas mark 3/160C for around 45 minutes.

Remove from the oven and drizzle over the honey then leave to cool for approx 15 minutes.

Pour over the juice from the half lime then leave to cool completely before removing from the tin.

If you don’t want the cake to be too moist, use less lime juice at the end.


  1. Amazing. It looks like it produces a very close-textured cake, which I like. Not surprising, if the only raising agent is the eggs! I’ll have to have a bash.

  2. I made one this morning by using tinned chickpeas and there was no noticeable difference but I only used half the juice from the lime which meant the end result was a little lighter. I prefer the moister version so will continue to use all the juice. I like the texture tho I think I may try using some flavoured honey in the next batch.

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