I hesitate to tell you the secret ingredient here, for fear you’ll run away, BUT, you’re going to see it anyway if you read the recipe, so here it is —–> Lentils!
Red Lentils, to be precise, and nope, you can’t taste them! Â Have your cake and protein too!
This cake is super moist, takes like apple pie, and of course, if very simple to make. Â It’s also gluten-free and oil-free.
| Prep Time | 15 |
| Cook Time | 50 |
| Servings |
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Ingredients
- 1/2 cup red lentils
- 1 1/4 cup water
- 1 cup applesauce unsweetened, no water added
- 1/4 cup dark brown sugar packed
- 3/4 cup cane sugar
- 1 teaspoon vanilla extract
- 2 1/4 cup almond meal
- 1 teaspoon baking powder
- 3 tablespoons ground flax seed
- 1 1/2 teaspoons ground cinnamon
Ingredients
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Instructions
- In a small saucepan, combine the lentils and water. Cook on medium low for about 20 minutes, or until lentils are soft and mushy. Let cool.
- Preheat oven to 350F. Lightly grease a 9" springform pan and dust with almond meal.
- In a large bowl, combine together the cooked lentils, applesauce, brown sugar, cane sugar and vanilla.
- Add the almond meal, baking powder, flax seed and cinnamon. Mix until well combined.
- Pour batter in to prepared springform pan and bake for 50 minutes. Top will be browned. Cake will still be a bit moist but will firm more while cooling.
- Let cool completely. Serve with a dollop of chai fluff (recipe to come soon) or coconut cream.
Recipe Notes
Red Lentils are an excellent source of protein and add a powerful nutritious punch to this cake.
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I’m all for it! Red lentils really are great for baking and hey, even sweet cakes! Perfect moisture!
Thanks!! They are surprisingly good in cakes. This is the second one I’ve made with lentils and it never ceases to surprise me. Super moist and you can’t taste them at all.