I found the original recipe on this beautiful site. Since it was not written in english, I believe that it needs to be presented to a wider audience. And I have added some of my experience in the preparation, to make it clearer and easier.

Overall, it is easy to prepare, it is vegan friendly and it tasted super delicious! Absolutely do give it a try.

Ingredients

Dry ingredients:

250 g flour
Zest from 1 lemon
2 teaspoons baking powder
Pinch of salt
120 g sugar
A handful of candid orange peel (not needed, but it adds something extra)

Liquid ingredients:

125 ml soy yogurt (plain or vanilla flavored)
125 ml sunflower or peanut oil
150 g canned chickpea (half chickpeas and half liquid)
Juice from ½ lemon

Glaze:

60 ml lemon juice
100 g powdered sugar
Pomegranate seeds
Mint leaves (optional)

Preparation

Mix dry ingredients in a bowl. Mix the liquid ingredients in a blender to break down the chickpeas to a creamy paste. Add the liquid paste to the dry ingredients and mix until homogeneous. Transfer to a suitable baking tray with an approximate volume of 1,2 liters (for instance a 3 cm deep tray with dimensions 23 x 17 cm) and bake for 40-45 minutes at 180 °C. No need to wait for the dough to rise – this will happen in the oven.

For the glaze, mix lemon juice and sugar in a paste. If this is too much lemon for you, you can just use powdered sugar to cover the cake. When the cake is baked, wait for it to cool down and then cover it with the glaze or powdered sugar. Just before serving, garnish it with pomegranate seeds and mint leaves. I really like this red-green combination on a background of cool white lemon glaze.