Garbanzo-Raisin Cake – a delicious recipe with garbanzo beans, egg whites, milk, vanilla, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
3
In a blender container, combine beans, one of the egg whites, milk, vanilla, sugar, baking powder, cinnamon, and lemon peel.
4
Blend until smooth.
5
Spoon into a large bowl.
6
Add raisins.
7
Place remaining 2 egg whites and cream of tartar in a deep bowl.
8
Beat on medium speed of an electric mixer until foamy.
9
Beat on high speed until egg whites are stiff.
10
Gently fold into bean mixture.
11
Spoon into prepared pan.
12
Combine sugar and cinnamon and sprinkle evenly over cake.
13
Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
14
Cool in pan on a wire rack.
15
Cut into squares to serve.
16
Refrigerate leftovers.
262
kcal
Calories
8
g
Fat
36
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (16 ounce) can garbanzo beans, rinsed and drained, 3 egg whites, ¼ cup skim milk, 2 teaspoons vanilla extract, and more.
Yes, Garbanzo-Raisin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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