This cake contains lentils. Yes. Lentils. But... you won't know there are lentils in the cake. They provide a little structure and moisture to the cake since it calls for whole wheat flour while hanging out in the background. Trust me, you cannot taste the lentils. My son, who happens to shun most vegetables (except for tomato sauce), devoured this cake.
I would venture to say that this cake just might be healthy. But I won't say that, should my kids be reading this. I'll just say that it tastes delicious. Served with a dollop of sweetened whipped cream and fresh berries and you have a lovely little dessert that is the perfect end to a meal.
Heck, you can even double the recipe, make a chocolate frosting, and have yourself a chocolate layer cake perfect for birthdays.
In case you are wondering, I have a gluten free version of this cake. I just have not made it yet. Will get on that soon.
One thing to note: I spent a few years developing lentil recipes. You can soak the lentils overnight if you want to in order to release more nutrients.
Chocolate Lentil Cake
Yield: 1 9-inch cake
1/2 cup yellow or red lentils
1 1/2 cups water
3/4 cup granulated sugar
1/4 cup honey
1/3 cup olive oil
2 large eggs
3/4 cup lentil puree
2/3 cup water
1/2 teaspoon vanilla extract
1 1/4 cups whole wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon Espresso powder
1/2 teaspoon salt
Place the lentils and water in a small saucepan. Bring to a boil. Cover and reduce heat to low. Cook until the lentils are tender, about 25 minutes. Drain. Reserve a couple tablespoons of liquid. Place the lentils in a food processor. Pulse until smooth. Add a little of the reserved liquid if the puree seems too dry. Allow to cool slightly before making the cake. The puree will keep in the refrigerator for 3-4 day or can be frozen for later use.
Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch cake pan. Line the bottom of the pan with parchment paper. Lightly grease the paper.
In a mixing bowl, combine the sugar, honey, and olive oil. Add the eggs, lentil puree, water, and vanilla extract. Whisk until smooth. In a small bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. Add the dry ingredients to the wet mixture, mixing well. Whisk until smooth. Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a rack for 10 minutes. Remove the cake from the pan. Cool. Dust with powdered sugar and serve with sweetened whipped cream and fresh berries.
Lentils: Pantry Gems by Marcy Gaston