Chocolate Lentil Cake

Ingredients

Yield:

 

• • ½ cup (125 mL) dry split red lentils, rinsed
  • 1½ cup (375 mL) water
  • ¾ cup (175 mL) quick-cooking oatmeal
  • ¾ cup (175 mL) granulated sugar
  • ¾ cup (175 mL) brown sugar, packed
  • 1¾ cup (425 mL) all purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • 3.9 oz (110 g) packaged instant chocolate pudding
  • 2 eggs, well beaten
  • 1/3 cup (75 mL) vegetable oil
  • 1 Tbsp (15 mL) almond extract
  • 1 2/3 cups (400 mL) boiling water

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. 1. In a small saucepan, combine lentils and water and heat to boiling. Reduce heat, cover, and simmer until lentils are falling apart (about 15-20 minutes).
   2. Drain and set aside
   3. Preheat oven to 350° F (180°C). Grease a 13x9-inch (22x33-cm) baking pan
   4. In a large bowl combine dry ingredients, mixing well
   5. In a medium bowl beat together eggs, oil, and almond extract. Stir in lentils
   6. Add lentil mixture to dry ingredients and mix well. Add boiling water and mix thoroughly
   7. Pour batter into prepared pan and bake for about 30 minutes or until a toothpick inserted into centre comes out clean
   8. Cool on a wire rack before cutting
   9. Garnish with your own toppings: maraschino cherries, rapsberry jam, lemon curd, shards of meringue. The options are endless!