Top this yummy chocolate cake with your favorite chocolate icing and it will be the star of your dinner. No one will ever guess that it has lentils. Even when you tell them, they still won’t believe you.
Ingredients:
1/3 C Lentils
1 C Water
3/4 C sugar
1/4 C oil
1 egg
3/4 tsp vanilla
1 C whole wheat flour
2 Tsbp cocoa powder
3/4 tsp baking soda
Directions:
Place lentils in a saucepan with water and bring to boil. Cover, reduce heat and simmer 40 min. Drain and reserve 3 Tb of the liquid. Place lentils in food processor or blender and add 2 Tb of reserved liquid. Puree, then add remaining liquid to get smooth puree.
Preheat oven to 350º. Lightly grease and flour 8×8 square baking pan.
Place sugar, oil and egg in large bowl and beat 2 minutes. Add vanilla and pureed lentils. Mix well.
Sift flour, cocoa and baking soda into bowl with lentils. Beat mixture 2 minutes. Pour mixture into prepared pan and bake 30 minutes. Cool Serve plain or with a dusting of powdered sugar or powdered sugar and cocoa powder mixed. Makes 9 servings.
Notes:
This recipe makes a small 9X9 or 8X8 cake but it’s easy to double the recipe to make a 9X13 cake. Or 4X the recipe if you want a half-sheet cake (13X18.) But the cake doesn’t store well. The lentils tend to dry out quickly, so you need to wrap it up well if you have leftovers. If you don’t have a large crowd to feed or have a good way to keep it from drying out, the 8X8 size is just perfect.
The recipe calls for whole wheat flour, making it a good way to use the wheat you have in food storage, but it’s fine to use regular flour or even gluten-free flour.
