I might just have saved the best for last! In my series on incorporating healthy peas and lentils into our gluten-free diets, I decided to pull off the ultimate magic trick: hiding lentils in a chocolate cake!
Now before you scrunch up your nose, hold on. What do you know about me and my recipes? That’s right – I’m your real food girl. I make foods you’re familiar with and are used to eating with your family, except that I make them gluten-free! This one is no different, except for the part where I snuck some healthy stuff into your cake.
Look at this beauty – it’s light, not too sweet or sugary at all, but moist and is perfect as-is, but oh my! With some summer berries, this could be even more divine. Oh, and it’s got some great dietary fiber, protein, minerals and B-vitamins too! I could be convinced to eat this for breakfast. Really. Maybe put a dollop of my favorite coconut yogurt on top, and then the berries? Yeah, I think I might have to try that next.
This is my last in the series of pea and lentil recipes for the USA Dry Pea & Lentil Council blogger contest. In case you missed the others, don’t despair — I’ve linked them here for you!
BUT WAIT, there’s more! If you would like to win some FREE peas and lentils so you can try some of these yummy recipes right away, here’s how!
(1) leave a comment on my Contest Finalist recipe, (2) email your name and address to email@example.com to get your free peas & lentils, (3) tell all your friends to comment on that recipe & to claim their free peas & lentils, and (4) have fun trying some yummy, healthy new gluten-free recipes!
So much winning! Great recipes, great prizes, great exposure for gluten-free goodness … it’s all good! Thanks for participating, and thanks so much to the USA Dry Pea & Lentil Council, Le Creuset and Chicago Metallic for sharing these great goodies with us! I’ve loved reading all your great reader comments – you cooks have some great ideas for peas and lentils!
So get commenting and trying these recipes, folks!
Light (and Healthy?!) Chocolate Cake
- 1/2 cup lentil purée – use any color dried lentils (cooled)
- 1 cup Jules Gluten Free™ All Purpose Flour
- 2/3 cup granulated cane or coconut palm sugar
- 1/2 cup cocoa (unsweetened; not Dutch processed)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sour cream, dairy or soy (or plain coconut, soy or rice yogurt) – room temperature
- 2 large eggs (or favorite egg substitute) – room temperature
- 1/2 Tbs. apple cider vinegar (or use white vinegar)
- 2 tsp. vanilla extract, gluten-free
- 1/3 cup hot water
- Powdered sugar to dust on top
To Prepare & Purée Dried Lentils:
Measure out 1/2 cup dried lentils, rinse, and add to 1 1/4 cups of water in a medium sized pan. Bring to a boil, then reduce to simmer and cover. Simmer for approximately 20 minutes, or until most of the water is absorbed, and the lentils are tender but not yet broken apart. Drain in a colander.
Using a large food processor, blender or potato masher, briefly pulverize the drained lentils until they form a purée – they should be the consistency of pumpkin purée. Add water by the tablespoon if it is too dry; it will set up as it cools, so don’t add water unless you need to do so.
Measure out 1/2 cup of purée for the recipe, cover and place the purée in the refrigerator while you prepare the rest of the recipe.
Preheat oven to 350° F (static) or 325° F (convection).
Oil an 8-inch round pan, then line with parchment paper (oiling the bottom of the pan first helps to keep the parchment in place; the parchment helps you get the cake out easily!).
Whisk together the dry ingredients in a large bowl. Beat the sour cream, eggs, vinegar, vanilla and cooled lentil purée together, then add in with the dry ingredients. Slowly pour in the hot water while beating the other ingredients together. The batter will be fairly thin, but should not be watery. Add less water if you think your batter is getting too thin.
Pour batter into the prepared pan and smooth with a rubber spatula.
Bake for 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove to cool on a wire rack for 10-15 minutes, then remove the cake by lifting up on the parchment.
To serve, dust the tops of each piece with powdered sugar.