Lovely Lemon Cake

by Laura Silber

This recipe makes two 8” spring-form cake rounds or 24 cupcakes. I usually make one cake to eat and 12 cupcakes to freeze.


  • 1⁄2 cup (one stick) non-dairy gluten-free margarine
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • zest and juice of one lemon
  • 3 1⁄2 cups Garbanzo Bean Cake Flour Mix
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. xanthan gum
  • pinch of salt
  • 1 1⁄3 cup coconut milk

Cream margarine, sugar, and eggs in an electric mixer with a paddle attached, until it’s fluffy. Add vanilla extract, lemon zest, and lemon juice and beat until incorporated. Pour in coconut milk (if it’s partially solid, it’s okay). Mix in the garbanzo bean cake flour, baking powder, baking soda, xanthan gum, and salt. Beat until just blended.

Rub the cake pan(s) with olive oil, or line the muffin pans with paper cupcake liners. Plop batter evenly into springform pans, or fill each muffin cup of the way.

Bake at 350° for 18–20 minutes for cupcakes or 25–30 minutes for cakes until a tester comes out clean.