Double Chocolate Beet and Lentil Cake

Servings: 8

Author:

Dessert

American

lentils cake recipe

Instructions

1 Preheat oven to 350F (180C). Line 9×13 inch (22×33 cm) baking dish with
parchment paper and lightly grease with olive oil.
2 Combine in the bowl of a food processor, peeled beets and lentils. Process until
smooth, scraping down sides of the bowl once or twice. You should be left with
about 2 cups (500 ml) of beet and lentil puree.
3 Sift together flour, cocoa, baking soda, and salt in a large mixing bowl.
4 Beat eggs in the bowl of a stand mixer until frothy, about 1 minute. Beat in
olive oil and maple syrup until glossy, another 2 minutes.
5 Beat in coffee, vanilla, and beet/lentil puree until incorporated, scraping down
the sides of the bowl.
6 Add the dry ingredients on low speed until incorporated. Pour in buttermilk and
chopped chocolate. Gently mix.
7 Scrape into prepared baking dish. Bake for 35-45 minutes until wooden toothpick
comes out clean. Cool on baking rack. Then cut into squares.