Snow Day Surprise Red Lentil Cake

By anka
February 9, 2015
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Author Notes: 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

Food52 Review: 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

Makes: one 13-by-9-inch pan

  • 1 1/2 cups red lentils, soaked overnight
  • 2 cups cashew milk, or any milk
  • 1/2 cup maple syrup
  • 1/2 cup neutral oil
  • 3 eggs
  • 1 cup brown rice flour plus 1 tablespoon, divided
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon salt
  • 1/4 cup chopped prunes
  • 1/4 cup golden raisins
  • 1/4 cup chopped dried figs
  • 1/4 cup chopped dried apricot
  • 1 cup heavy whipping cream or coconut cream, cold
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  1. Preheat oven to 350° F.
  2. 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.
  3. Line the bottom of a 13- by 9-inch pan (13 x 9) with parchment paper.
  4. Pour the batter into the pan.
  5. In a small bowl, toss the dried fruit with the remaining 1 tablespoon rice flour. Top the batter with the mix.
  6. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  7. Remove from oven and let cool before cutting into squares.
  8. In a large bowl, beat the heavy cream, cinnamon, and maple syrup until softly whipped. Serve alongside the cake.

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