This lentil protein cake is rich, moist, and topped with a fudgy chocolate frosting. Made with no protein powder, no eggs, and no dairy.

Scale

1 1/2 cups cooked red lentils, drained

1/2 cup maple syrup

1/3 cup neutral oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup oat flour

1/4 cup almond flour

Chocolate Frosting:

1/3 cup cocoa powder

1/4 cup maple syrup

3 tablespoons nut butter

2–3 tablespoons plant milk

1/2 teaspoon vanilla extract

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1. Preheat oven to 350°F and line an 8-inch pan.

2. Blend lentils, maple syrup, oil, applesauce, vanilla, cinnamon, and salt until smooth.

3. Whisk dry ingredients in a bowl.

4. Fold wet mixture into dry ingredients.

5. Bake 35–40 minutes and cool completely.

6. Mix frosting ingredients and spread over cooled cake.

Drain lentils very well.

Blend until fully smooth.

Let cake cool before frosting for best texture.