Pumpkin Spice Lentil Cake {VEGAN} Gluten Free & Naturally Sweetened
It is still unbelievable to me that cake made out of LENTILS can taste this good… like that’s crazy! This cake has very minimum ingredients, and can be whipped up and thrown in the oven in just about 5 minutes. You probably already have all the ingredients on hand, so what’s to loose? Give this recipe a try?
INGREDIENTS
1 cup uncooked red lentils (I’ve heard that uncooked beans work with this also, but I have not tried it out)
2 large super RIPE bananas
1/4 cup applesauce
3/4 cup pumpkin purée, unsweetened (see note)
1 teaspoon Cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4-1 cup plant milk
Optional:
Maple syrup (or extra banana) for sweetness
carrot juice for a vibrant orange color
Cocoa powder
Nut butter
Other Toppings
INSTRUCTIONS:
1. Soak the lentils in 3 cups of water for around 10 hours.
2. Drain and rinse the lentils until the water runs clear.
3. Add the lentils to a blender, along with the rest of the ingredients. Pulse until a smooth consistency is formed. It should look like the picture below.
4. Pour the mix into an 8×8 inch pan.
5. Bake at 375 degrees Fahrenheit for around 40-45 minutes, or until a toothpick stuck through the center comes out clean. I usually cook mine for around 40 minutes because I like it to be very soft. When it is not fully cooked, it has more of custard-like consistency. Keep in mind that if you eat the cake immediately, it will be very gooey and not hold it’s shape (I like it this way), but if you let it cool it will firm up.
6. You can serve the cake immediately, but it also super freezer friendly. Enjoy the cake by itself, or add toppings. I added cashew butter mixed with cinnamon and coconut milk, pumpkin seeds, and pecans.
NOTE:
If Pumpkin is not your thing, you can substitute sweet potato purée for the pumpkin purée to get an equally delicious result.