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Cake with Oil, Lentils, and Nuts

A nutritious, guilt-free cake packed with protein from lentils and healthy fats from nuts, perfect for breakfast or as a dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 130 g red lentils Rinsed and cooked
  • 110 g flour
  • 95 g granulated sugar Optional based on taste
  • 80 g walnut pieces
  • 50 g peanut oil Plus extra for greasing
  • 45 g potato starch
  • 35 g almonds with skin
  • 3 large eggs Can be substituted for flax eggs or applesauce
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp brown sugar Optional based on taste
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). If using an air fryer, set it to the same temperature.
  2. Rinse the red lentils under cold water. Cook them in boiling water for about 15 minutes or until soft. Drain and set aside to cool.
Mixing
  1. In a mixing bowl, whisk together the flour, potato starch, baking powder, and salt.
  2. In another bowl, beat the eggs and add the peanut oil and vanilla extract. Stir well.
  3. Once the lentils have cooled, add them to the wet mixture. Gradually mix in the dry ingredients until smooth.
  4. Gently fold in walnut pieces and almonds.
  5. Adjust sweetness with granulated sugar or brown sugar as desired.
Baking
  1. Pour the mixture into a greased baking dish and bake for about 30-35 minutes. Check for doneness if using an air fryer.
  2. Let the cake cool in the baking dish for a few minutes before transferring it to a wire rack.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.