This cake isn't too sweet, so you can serve it with whipped cream or coconut cream, sweetened with more maple syrup and cinnamon. —anka
Test Kitchen Notes
This cake is made mostly from red lentils (!), and you wouldn't know it unless you were told. If you are a wheat-free person, this is a surprisingly good—and healthy—cake. No refined sugar, just some maple syrup and the dried fruit to sweeten it. I really liked it as a dessert with the whipped cream, but it was also nice on its own as a breakfast bread. —CK1
one 13-by-9-inch pan
1 1/2 cups
red lentils, soaked overnight
cashew milk, or any milk
brown rice flour plus 1 tablespoon, divided
chopped dried figs
chopped dried apricot
heavy whipping cream or coconut cream, cold
In This Recipe
Preheat oven to 350° F.
Place all ingredients up to the dried fruit, with the exception of 1 tablespoon brown rice flour, into a high-speed blender. Process until smooth.
Line the bottom of a 13- by 9-inch pan (13 x 9) with parchment paper.
Pour the batter into the pan.
In a small bowl, toss the dried fruit with the remaining 1 tablespoon rice flour. Top the batter with the mix.
Bake for 25 to 30 minutes, or until a toothpick comes out clean.
Remove from oven and let cool before cutting into squares.
In a large bowl, beat the heavy cream, cinnamon, and maple syrup until softly whipped. Serve alongside the cake.