Moist gluten-free lemon cake made with chickpea flour and fresh citrus flavor.

Scale

1 1/2 cups chickpea flour

2 eggs

1/2 cup sugar

1/3 cup oil

1/2 cup milk

1/4 cup lemon juice

Lemon zest

1 tsp baking powder

1/2 tsp baking soda

Pinch salt

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1. Preheat oven to 180°C and prepare pan.

2. Mix eggs, sugar, oil, milk, lemon juice, zest, and vanilla.

3. Combine chickpea flour, baking powder, baking soda, and salt.

4. Mix wet and dry ingredients.

5. Pour into pan.

6. Bake 30–40 minutes.

7. Cool completely before slicing.

Sift chickpea flour.

Use fresh lemon juice.

Do not overmix.

Cool before slicing.