Light (and Healthy?!) Chocolate Cake
Categories: All, Cakes, Contests, Desserts, Recipes
Tags: , Allergy Friendly, Chocolate Cake, Dairy Free, Desserts, GFCF, Healthy
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!
- Veggie Burger & Yummy GF Buns
- “Eat Your Veggies!” Zucchini Bread
- Chilled Mexican Pea or Lentil Salad
- Easy Pumpkin Hummus
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 peasnlentils@edelman.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.
For Cake:
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.
Serves 6-8.
78 Comments
We'd love to hear yours!
Trackbacks/Pingbacks
-
-
26. May, 2011
[...] Light (& Healthy?!) Chocolate Cake [...]
-
-
26. May, 2011
[...] Light (& Healthy?!) Chocolate Cake [...]
-
-
26. May, 2011
[...] Light (& Healthy?!) Chocolate Cake [...]
-
-
26. May, 2011
[...] Light (& Healthy?!) Chocolate Cake [...]
-
-
02. Jun, 2011
[...] little jewels into Chilled Pea or Lentil Salad, Pumpkin Hummus, Zucchini Bread, Veggie Burgers and Chocolate Cake. I’ve never been opposed to increasing fiber, protein, vitamins, and complex carbs in my [...]
-
-
14. Jul, 2011
[...] Light & Healthy Chocolate Cake [...]
-
-
31. Aug, 2011
San Jose Childrens Dentist…
Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour….
-
-
12. Oct, 2011
dentists san jose…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
14. Oct, 2011
Lomi Lomi…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
16. Oct, 2011
kidney disease diet…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
29. Oct, 2011
garlic…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
03. Nov, 2011
is coffee giving you benefit…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
08. Nov, 2011
emotional freedom techniques…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
15. Nov, 2011
health for kids…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
15. Nov, 2011
lentils nutrition…
[...]Light (and Healthy?!) Chocolate Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
Leave a Comment
Here's your chance to speak.
- 5-lb bag of Jules flour
- 1-lb bag of Jules’ Oats
- 1.3-lb bag of Jules’ Cookie Mix
- .8-lb bag of Jules’ Cornbread Mix
- Nearly Normal Cooking e-book
- Cookie Mix e-book
- Bread Baking e-book
- FREE shipping!
New to Jules Gluten Free?
Say Hi to 50% OFF:
 Chocolate Cake on http://blog.julesglutenfree.com){kind=link}
Maggie Pogue said: on May 25, 2011
This cake sounds and looks wonderful!!! I cant wait to try it! thanks so much!!!!
glutenfreeforgood said: on May 25, 2011
Well, I’ve made chocolate cake out of beets, sauerkraut, black beans, garbanzos and a few other off-beat ingredients, but never lentils. And I love lentils. Brilliant idea! I’m definitely giving some version of this a try!
Melissa
Roxi Hohimer said: on May 25, 2011
Can’t wait to try this. Looks great!
Cherie said: on May 25, 2011
Oh my gosh!!! This looks so good. I can not wait to go out and buy some lentils and try this. I shall never tell them what is in it…lol!!! It just looks so good.
Sharon Michalove said: on May 25, 2011
Wow! I just wish I wasn’t allergic to chocolate. Even my husband would eat this.
Mindy said: on May 25, 2011
Jules,
I am dying to try this! It looks like a flourless chocolate cake I have made before. However, I didn’t use lentils in mine. I have had puy lentils and red lentils sitting in my cupboard for months and been afraid of cooking them as I tried to cook them in my rice cooker and they bubbled over into an oozing mass of what resemble porridge.
Shari said: on May 25, 2011
Looks good, nobody would know from looking at it what was in it
Claudette said: on May 25, 2011
Sounds like a chocolate cake my husband wouls eat.
Sarah said: on May 25, 2011
That looks Yummy! Wish I wasn’t at work and could run out and make this now!!!
Ellie said: on May 25, 2011
This chocolate cake looks fabulous! Can’t wait to try it. Thanks for posting it.
Mary Brinton said: on May 25, 2011
Ha-ha-ha! I HAVE to do this one – it takes the cake! Ooh, what my church fellowship doesn’t know…
Lexi Rodrigo said: on May 25, 2011
I’ve bookmarked this page to try in the very near future. Just one question: which egg substitute is best to use in this recipe?
Lisa Rateike said: on May 25, 2011
this sounds awesome! can’t wait to try it!
Janet said: on May 25, 2011
Wow! That looks really good. Glad you were able to dislodge the cat so you could get to your notes.
I think this one is at the top of my list for your Pea/Lentil recipes.
Kim said: on May 25, 2011
JULES!!! OMG…This looks & sounds awesome!!!
Kim
Kelly Benson said: on May 25, 2011
Wow that does look good I shall have to try it once we are all moved in
Caneel said: on May 25, 2011
Yumm! I believe that this is delicious – black bean brownies are so how could this be different? I’m going to try it!
Podiatrist in Charlevoix said: on May 25, 2011
Lentils? Huh. I never would have thought of that. I’m gonna have to be brave and try this.
Linda S. said: on May 25, 2011
This looks REALLY good – rich and fudgy. At first, I thought there was a layer of fudgy frosting on top but after closer inspection it’s just the fudginess of the cake – looks nice & moist, too! Mmmmmm!
Michael Lange Optometrist said: on May 25, 2011
Wow it looks so moist! I’m making this tonight for sure.
Laurel said: on May 25, 2011
Looks good, and love adding the nutrition of lentils!
Kelly Williamson said: on May 26, 2011
This looks absolutely amazing. I can’t wait to try it!! I like it because it is healthy. Thank you!!
Brenda Will said: on May 26, 2011
Well, I picked up more lentils today for the veggie burgers… Who knew they would be doing double duty. Dinner and a dessert! Thanks for the work you put into this. My family likes trying new things, and Chocolate is never refused.
Stephanie said: on May 26, 2011
I love this. Did you try it with egg replacer? did it turn out ok?
Jules said: on May 26, 2011
Hi Lexi & Stephanie – I haven’t had a chance to try an egg sub yet, which is why I didn’t specify one, but I feel sure the texture and body of this cake would work nicely with a couple different egg substitutes. In lieu of the 2 eggs in this recipe, I’d start with either 1/2 cup firm silken tofu blended with 1 tsp. baking powder OR even 1/2 cup mashed banana, applesauce or pumpkin puree. I’m not sure how Ener-G would work in this recipe, but it’s worth trying too. The nice thing is that the egg sub will either make the cake exactly the same, or it will be more dense and fudgier … neither of which is a bad option! I have TWELVE recipes for homemade egg substitutes and where they will work best in my new cookbook, Free for All Cooking!
Ali said: on May 26, 2011
Thanks for again sharing! Can’t wait to try it out!
Jessica said: on May 26, 2011
I think I found out what to make for Memorial Day!
Alicia said: on May 26, 2011
I have already made the zucchini bread, chilled mexican pea salad, and the pumpkin hummus. This looks and sounds amazing best of all I have all the ingredients right now!!! Thanks for all these recipes.
Jules said: on May 26, 2011
Alicia – seriously!? Girl, you cook almost as much as I do! Way to go!!!
Carys said: on May 26, 2011
I have been meaning to try a white bean cake but now I’ll have to add this one to my list too because it looks really tasty.
Karen Ryle said: on May 26, 2011
Sounds yummy!!! Will have to give it a try for my daughter!
Donna said: on May 26, 2011
Thank you so much. My GF husband and I are reaping the benefit from your delicious recipes. How wonderful that you’ve found a way to make dessert so nutritious as well as delicious!
Wendy Cockerham said: on May 26, 2011
Sounds delicious. My celiac son loves to help me make recipes with “secret” ingredients! This will fit the bill for our next kitchen project.
Kathleen said: on May 26, 2011
Healthy and delicious! Can’t wait to try this!
Marion said: on May 26, 2011
OK – so this one has to be my favorite!!!! A chocoalte (my favorite treat!) cake with so much protein and fiber???? Need to try it!!! One more project for this long weekend. Thank you!
Pamela Erickson said: on May 26, 2011
This chocolate cake looks great. I will try all the recipes. But the chocolate cake will be first!
I’m having Strawberry Rhubarb Crisp for breakfast today.
Sue said: on May 26, 2011
This cake looks soooo moist and delicious
I’m going to make it tonight!
Jean Haynes said: on May 26, 2011
I’m just getting started in my Glutenfree intorlerent walk and what you have shared with this Chocolate cake recipe may be the Icing on the chocolate cake for me. Thanks for sharing.
pat said: on May 26, 2011
Well, I have made cake out of beets and brownies with black beans, but never tried lentils. One more to try !
That baking sheet looks really neat too.
Ellen C. said: on May 26, 2011
Very creative use of lentils, Jules. Can’t wait to give this recipe a try. Thanks for your tireless efforts to provide us with new and delicious GF options.
Rella said: on May 26, 2011
I’ve heard of black bean brownies, but not lentil chocolate cake–sounds great!
Clare said: on May 26, 2011
I made these today. My husband said this had the BEST texture of any GF thing I’ve made. Kids ate them up.
So much better than the black bean brownies that make the rounds.
I also used coffee instead of hot water. Great flavor. I’m sold! Now I have an alternate use for that huge box of lentils I have. Thanks.
P.S. Jules, your portions are huge! I easily had 12 servings.
Jules said: on May 26, 2011
Clare- funny, I was going to use coffee instead of water (LOVE that coffee-chocolate combination), but I was trying to keep the recipe as simple as possible, ingredient-wise, since I’d added in the lentils. I think it would be fantastic with coffee. Funny about those portions, I guess when it’s “healthier” chocolate cake, I must cut bigger pieces!!! ; )
Katie said: on May 26, 2011
Can’t wait to try a new chocolate cake recipe!
cindy said: on May 27, 2011
This recipe sounds wonderful!
Lynn Clifford said: on May 27, 2011
Looking forward to trying this delicious recipe and of course winning this contest.
Ami Frank said: on May 27, 2011
I am willing to try anything to get my 3yr old to eat healthy GF options. Can’t wait to try it. Haven’t been disappointed with any of your recipes.
Taryn said: on May 30, 2011
This sounds fantastic! I am down for anything that gives a protein boost to a delicious treat!
Jules said: on May 31, 2011
Taryn – that’s the idea! I love the idea of feeling good about eating a dessert!
PAT said: on May 31, 2011
The chocolate cake definitely sounds like a winner. I always like it when non GF folks don’t have a clue when they are eating healthy desserts.
Jules said: on May 31, 2011
I know Pat, I love pulling off gluten-free recipes and no one is the wiser! Especially when it’s healthy AND gluten-free – what a triumph!
Bonnie Belliston said: on June 1, 2011
If I can find time, I’ll make it today for my daughter’s graduation. Sounds great and healthy!
Tracy said: on June 1, 2011
I am always looking to make any food healthier than before. Thanks for the recipe.
Pat Boggs said: on June 1, 2011
Regarding the question on egg substitutes, I have found the best substitute in cakes to be the flax gel.
Measure 1 Tablespoon ground flax seed in to a heat proof measuring cup. Add enough nearly boiling water to equal 1/4 cup. Stir well and let stand for about 5 minutes while gel forms. When you stir it, it will have the consistency of egg white. This is the equivalent of one large egg.
Thanks for another great recipe, Jules!
michele said: on June 1, 2011
This cake looks and sounds amazing. I am trying this cake this weekend for a bridal shower. I can’t wait!
Heather said: on June 1, 2011
Always looking for a good chocolate cake recipe and to be able to try out this gluten free flour would be amazing!
Amanda said: on June 1, 2011
Thanks for the neat looking recipe. Has anyone had success changing the sugar for STEVIA or AGAVE?
Caroline said: on June 1, 2011
Luv, luv, luv lentils! Can’t wait to try this cake and the veggie burgers.
Stacy L Hotes said: on June 2, 2011
Jules –
Thanks so much for infusing hope, good tastes, and fun into my daughter’s new lifestyle… We appreciate your products, recipes, and enthusiasm! And, as always, chocolate is always a winner!
Shelly said: on June 2, 2011
I love making and testing out new cake recipes. I can’t wait to try the light (and healthy?) chocolate cake.
Jean Haynes said: on June 7, 2011
Winged cookie sheet…… wow that is a cool cookie sheet. Thanks for sharing all these new items.
Jean Haynes said: on June 7, 2011
I love the looks of this winged cookie sheet. Thanks for sharing these new items.
Lana said: on June 14, 2011
I am very interested in trying this recipe. My husband and I are vegetarians and the protein in this cake sounds like an awesome bonus.