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Moist Cocoa-Lentil Cake

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1 ¼ c. red chief lentil puree                                
2 c. flour, sifted
1 ½ c. granulated sugar                                           
4 T. cocoa
1 c. oil                                                                           
1 ½ tsp. baking soda
4 large eggs                                                                      
½ tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour two 8” or 9” round cake pans. Beat the sugar, oil and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute. Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed. Pour into prepared cake pans and bake at 350 degrees for 30-35 minutes or until top springs back when touched lightly. Remove from oven and turn out onto cooling racks. Cool completely. Carefully brush crumbs off of each layer. Frost with your favorite icing.        

Nutrition Facts
Serving Size 
Servings Per Container 12
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4