Spiced Lentil Loaf Cake Recipe By Bridjet “Bee” Lee

I love carrot cake, but shredding cups of carrots is hard on my wrist, and I don't have a food processor that can do the work for me. I also love cakes that 'hide' vegetables and fruits in the ingredients (like zucchini loaf and banana bread). One day as I was cooking red lentils for dinner, I was struck by their moist, orange consistency and wondered how well they would hold up as a substitute in carrot cake. At the same time, I wanted to make a loaf that would be not too sweet - perfect alongside a cup of coffee or topped with butter after dinner!

Note: This recipe can be made vegan by substituting the eggs for flax seed 'eggs' (2 tbsp ground flax seeds soaked in 6 tbsp of water, for this recipe), or egg replacement of choice.

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Yield One 8.5 x 4.5" loaf, 10-12 servings

Author Bridjet "Bee" Lee

Prep time

20 Min

Cook time

55 Min

Total time

1 H & 15 M

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Spiced lentil loaf cake Recipe by Bee Lee

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I love carrot cake, but shredding cups of carrots is hard on my wrist, and I don't have a food processor that can do the work for me. I also love cakes that 'hide' vegetables and fruits in the ingredients (like zucchini loaf and banana bread). One day as I was cooking red lentils for dinner, I was struck by their moist, orange consistency and wondered how well they would hold up as a substitute in carrot cake. At the same time, I wanted to make a loaf that would be not too sweet - perfect alongside a cup of coffee or topped with butter after dinner!

IngredientsUSMetric

For the loaf cake

• 1 cup all-purpose flour (up to 1/2 cup can be substituted with whole-wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/2 cup canola or other vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cup cooked red lentils
• 1/2 cup coarsely chopped pecans (optional)
• 1/3 cup raisins (optional)
• 1 tbsp coarse sugar (for topping, to taste)

Instructions

1. Place lentils in a strainer over a bowl. Let drain as you mix your ingredients.
2. In a small bowl, combine raisins with the vanilla and let soak. If not using raisins, add vanilla to the batter at step 7.
3. Heat the oven to 350°F (176°C). Grease the bottom and sides of an 8 1/2" x 4 1/2" loaf tin (a 9" x 5" tin will work too).
4. In a medium bowl, whisk flour, baking soda, salt, and cinnamon until well blended.
5. In a separate large bowl, whisk the oil and sugars. Whisk in eggs, one at a time, until combined.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 2 parts, gently stirring until they disappear and the batter is smooth.
7. Check your lentils. Gently press them against the strainer to remove any remaining liquid; discard the liquid and stir the lentils into the batter, along with the nuts, raisins, and vanilla.
8. Pour into the prepared loaf tin. Sprinkle the coarse sugar over the top. Bake until a toothpick inserted into the center comes out clean, 40-55 minutes.

Notes

This recipe can be made vegan by substituting the eggs for flax seed 'eggs' (2 tbsp ground flax seeds soaked in 6 tbsp of water, for this recipe), or egg replacement of choice.

This recipe was inspired by Taste's Incredibly Moist and Easy Carrot Cake found at https://www.inspiredtaste.net/25753/carrot-cake-recipe/#itr-recipe-25753

Recommended Products:

Modern Asian Baking at Home Cookbook

Cuisinart 9-Inch Chef's Classic Nonstick Bakeware Loaf Pan, Champagne

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8" x 16-1/2"

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About the Baker

I'm Bee, a proudly Asian designer, maker, and occasional baker!

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