No one will know that these decadent-tasting chocolate cakes are infused with lentils. In fact, the moisture they provide lets you cut back on the amount of fat needed. If needed, you can make the cakes using a 1:1 gluten-free flour blend instead of whole wheat pastry flour.
Flour power
Made by milling softer white wheat, whole wheat pastry flour produces less dense baked goods than regular whole wheat flour. But it still provides a significant nutritional advantage over refined all-purpose flour.Nutrition boost
Lentils increase fibre levels, which makes each bite more filling. Pumpkin purée is a top-notch source of beta carotene, an antioxidant that protects against heart disease and certain types of cancer.Serve them warm
A quick pumpkin sauce adds an extra-special fanciful touch, but you could also just serve the cakes alongside some raspberries. Both the cakes and sauce are best served warm.What is Dutch processed cocoa?
Known as Dutch, European style, or alkalized, a potassium carbonate solution is used during processing to neutralize cocoa powder’s acidity, giving it a darker colour and more mellow flavour. It doesn’t react with baking soda due to its lack of acidity.Chocolate Lentil Cakes
Ingredients
- 1/2 cup (125 mL) dried red lentils
- Pinch of salt
- 1/3 cup (80 mL) unsalted butter or coconut oil
- 3 oz (85 g) chopped dark chocolate
- 1/3 cup (80 mL) natural (non-Dutch processed) cocoa powder
- 1 tsp (5 mL) instant espresso powder (optional)
- 2 cups (500 mL) whole wheat pastry flour
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 large organic eggs, at room temperature
- 3/4 cup (180 mL) milk, at room temperature
- 1/4 cup (60 mL) coconut, turbinado, or demerara sugar
- 1/4 cup (60 mL) maple syrup
- 2 tsp (10 mL) vanilla extract
- Sauce
- 1 cup (250 mL) pure pumpkin purÈe
- 1/3 cup (80 mL) 2% evaporated milk
- 2 Tbsp (30 mL) maple syrup
- 1/2 tsp (2 mL) cinnamon
Nutrition
Per serving:
- calories260
- protein8g
- fat11g
- saturated fat6g
- trans fat0g
- carbohydrates36g
- sugars12g
- fibre6g
- sodium133mg
Directions
01
Place lentils, a pinch of salt, and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
02
Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
03
Preheat oven to 350 F (180 C). In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil pureu0301e, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
04
Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
05
To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
06
To serve, spread some pumpkin sauce on serving plate and top with a cake.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
