Tangy Lemon Cake

Up there with chocolate and ginger, one of my favorite flavours for baked goods has got to be lemon. Sweet and tangy, rich yet refreshing...lemon is such a wonderful flavour for sweets! This lemon cake will wow even the most devoted junk food lover. No one will know its flourless, grain-free, gluten-free, vegan and sugar-free! With no oils, it is also low calorie. Even better, it is quick and easy to make without a long and complicated ingredient list like many gluten-free cake recipes. Any time I have lemons in the house, I can guarantee you I am whipping up one of these lemon cakes!


For:  9 Pieces
  • Lemon Cake
  • 1 Can Chickpeas, including liquid (aquafaba)
  • Juice and zest of a lemon
  • 2 Scoops Stevia-sweetened vegan vanilla protein powder (or whey powder)
  • 1 Cup Baking stevia (one that measures out the same as sugar)
  • 1 tsp Pure lemon extract
  • 1 tsp Baking soda
  • 6 tsp Konjac powder
  • Lemon Frosting
  • 3 tbsp. Cream cheese (dairy, or vegan)
  • 1 tsp Pure lemon extract
  • Powdered erythritol
  • Water


    1. Puree chickpeas and liquid in blender until smooth. Add everything else except konjac powder and blend again. Add konjac and blend until fulling incorporated. Scrape batter into greased 9x9 cake pan and bake at 350F for 18 minutes or until toothpick comes out clean. Let cool.
    1. Combine cream cheese, extract and 1/2 cup erythritol until smooth and fluffy. Add water (1 tsp at a time) and/or more erythritol until desired consistency is reached. Spread over cooled cake. Cut into 9 squares. Keep refrigerated up to 5 days or freeze.