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