Lemon Drizzle Cake

Just as startlingly good as the mashed potato and polenta version, but based on an even more surprising ingredient – a tin of beans! Think cannellini, haricots – or any white bean.

Not only gluten-free, but dairy-free as well.

“Tweaked” from Anna Jones’ Amazing Lemon Cannellini Cake.


  • 1 lemon
  • 2 cups white haricot beans, cannellini beans, or similar white beans, well-cooked and drained (or 2 400g tins, well-drained)
  • 3 eggs
  • 1 cup sugar
  • 1 tsp gluten-free baking powder

  • 4 tbsp sugar
  • a little water
  • yellow rind of half a lemon
  • juice of 1 lemon


  • Pre-heat oven to 160C/350F/Gas Mark 3, and lightly oil an 8 inch sandwich/springform tin.
  • Zest the lemon, and squeeze the juice.
  • Drain the beans thoroughly, and process with lemon zest and juice in a food processor until smooth.
  • Add eggs, sugar and baking powder, and process until all ingredients are just blended.
  • Pour the batter into the tin, and bake for 45 minutes.

  • Meanwhile, make a syrup with the sugar, water, and lemon rind; heat together until the sugar is dissolved, then boil for about 5 minutes. Allow to cool and add the lemon juice. Strain and spoon over the warm cake.
  • Allow to cool completely before slicing.

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