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20 • minutes
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Luscious Lemon Cake

5/5 (2)


  • Lemon Cake
  • tick1 can Chantal Organics Cannellini Beans
  • tick225g caster sugar
  • tick4 eggs
  • tick2 lemons, zest + juice
  • tick150ml milk or plant-based milk of choice
  • tick225g Chantal Organics White Flour (option: use half Chantal Organics White Spelt Flour)
  • tick3 tsp baking powder
  • tick50g additional caster sugar
  • Strawberry Cream Cheese Frosting
  • tick125g cream cheese or vegan cream cheese
  • tick65g butter or dairy-free alternative
  • tick50g fresh or frozen strawberries
  • tick1 Tbsp lemon juice
  • tick750g icing sugar
  • Decorations (optional)
  • tickFresh strawberries to decorate
  • tickFreeze dried strawberries
  • tickLemon zest


  • Step 1.

    Preheat the oven to 180ºC fan bake, and line a 20 x 30cm rectangular cake pan.

  • Step 2.

    Drain and rinse beans then place in food processor with sugar. Blend until smooth.

  • Step 3.

    Add the eggs and blend until just combined.

  • Step 4.

    Add the lemon zest and milk and blend to combine.

  • Step 5.

    Lastly add the flour and baking powder and blend until just combined. Scrape down sides to ensure all flour is mixed in.

  • Step 6.

    Pour mix into prepared pan, place in centre of oven and bake for 20 minutes or until a skewer comes out clean. Remove from oven and place on rack to cool.

  • Step 7.

    Combine lemon juice with extra sugar to make a syrup. Spike top of cake with sharp knife and spoon over lemon syrup.

  • Step 8.

    While cake is cooling make the frosting by placing all the ingredients into a food processor and blending until smooth. Adjust to desired consistency by either adding more lemon juice to thin, or more icing sugar to thicken.

  • Step 9.

    When cake is fully cool, spread over frosting and decorate with fresh strawberries, freeze dried strawberry dust and lemon zest.

Chantal Organics Products used

Cannellini Beans
White Flour
White Spelt Flour

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