Description
Lentil spice cake brings unexpected richness to your dessert table with a surprisingly moist texture that keeps everyone asking for seconds. Warm spices and hearty lentils create a unique treat perfect for sharing with friends who appreciate creative baking adventures.
Ingredients
Scale
Main Ingredients:
- 2 cups all purpose flour
- 1½ cups cooked green lentils
- 1½ cups light brown sugar
- 1 cup finely grated carrots
Liquids and Fats:
- ¾ cup olive oil
- ½ cup orange juice
- 2 large eggs
- 1 can (8 ounces) crushed pineapple, undrained
Spices and Extras:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ cup diced toasted walnuts
- ¼ teaspoon salt
Frosting:
- 8 ounces cream cheese (at room temperature)
- 6 tablespoons butter (at room temperature)
- 1½ cups powdered sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt
Instructions
- Warm your oven to exactly 350 degrees Fahrenheit. Generously coat a 9×13 inch baking pan with cooking spray or olive oil.
- Combine 1½ cups cooked green lentils, ½ cup orange juice, ¾ cup olive oil, and 1 can of crushed pineapple in a blender. Pulse until completely smooth, scraping down the blender’s sides as needed.
- Transfer the blended mixture into a large mixing bowl. Whisk in 2 large eggs and 1½ cups light brown sugar until fully incorporated.
- In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and ¼ teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until no flour streaks remain.
- Carefully mix in ½ cup diced toasted walnuts and 1 cup finely grated carrots, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, spreading it smoothly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 35-40 minutes at 350 degrees. The cake is done when a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely at room temperature for about 1 hour before frosting.
- For the frosting, beat 6 tablespoons softened butter, 8 ounces room temperature cream cheese, 1½ cups powdered sugar, ¼ teaspoon salt, and 1 tablespoon vanilla in a mixer at medium speed for 3-4 minutes until light and fluffy.
- Spread the frosting evenly over the completely cooled cake using an offset spatula or knife.
Notes
- The blender is key to achieving a super smooth batter, so take time to scrape down the sides and blend thoroughly.
- Swap out walnuts for pecans or sunflower seeds if you have nut allergies, keeping the same volume for texture.
- Adding spices like cinnamon or cardamom can enhance the warm flavor profile of this unique cake.
- Let the cake cool completely before frosting to prevent the topping from sliding or melting off the surface.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 395 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg