This lentil protein cake is a moist, chocolatey dessert made entirely from plant-based ingredients. Red lentils replace eggs and protein powder, creating a naturally high-protein cake with a soft texture and rich flavor, all without dairy or animal products.
Why You’ll Love This Recipe
This recipe is perfect if you want a nourishing dessert that still feels indulgent. The lentils blend seamlessly into the batter, adding protein and structure without affecting taste. It’s vegan, egg-free, dairy-free, and made with simple pantry ingredients, making it suitable for many dietary needs while still being easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red split lentils – 1 cup, dry
Water – for soaking
Unsweetened soy milk – 1 cup
Plain dairy-free yogurt – ⅔ cup
Mild olive oil – ½ cup
Vanilla extract – 2 teaspoons
All-purpose flour – 2 cups
Unsweetened cocoa powder – ½ cup
Cane sugar – ⅔ cup
Baking soda – 1 teaspoon
Baking powder – 1¼ teaspoons
For the chocolate topping (optional):
Unsweetened soy milk – ½ cup
Pitted dates – 8 large
Almond butter – 3 tablespoons
Dairy-free dark chocolate – ¾ cup
Cocoa powder – 1 tablespoon
Directions
Rinse the lentils thoroughly, then soak them in plenty of water overnight or for at least 8 hours. Drain and rinse again before using.
Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and lightly oil the sides.
Add the soaked lentils, soy milk, dairy-free yogurt, olive oil, and vanilla extract to a blender. Blend until completely smooth, with no visible lentil pieces.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and baking powder. Mix well.
Pour the blended lentil mixture into the dry ingredients. Stir gently until a smooth, even batter forms.
Transfer the batter to the prepared cake pan and level the top.
Bake for 30 to 35 minutes, until the center is set and a toothpick inserted comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
To prepare the topping, gently heat the soy milk, dates, almond butter, and dark chocolate until softened. Blend with cocoa powder until smooth, then spread over the cooled cake if desired.
You can make this cake nut-free by replacing almond butter with sunflower seed butter in the topping.
For a deeper chocolate flavor, add ½ cup dairy-free chocolate chips to the batter.
For reduced sweetness, lower the sugar to ½ cup without affecting the structure.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days.
For reheating, warm individual slices gently in the microwave for 15–20 seconds. The cake can also be enjoyed cold.
FAQs
Can you taste the lentils in this cake?
No, once blended and baked, the lentils have a neutral taste and are completely masked by the chocolate.
Why are red lentils used?
Red lentils soften easily and blend smoothly, making them ideal for baking.
Is this cake gluten-free?
As written, it is not gluten-free, but a gluten-free flour blend can be used with similar results.
Can I skip the topping?
Yes, the cake is delicious on its own, though the topping adds moisture and richness.
Can I freeze this cake?
Yes, slice the cake and freeze individual portions for up to 2 months.
What plant milk works best?
Soy milk provides extra protein, but almond or oat milk also work.
Can I reduce the oil?
Reducing the oil may result in a drier cake, as it contributes to moisture.
Is this cake suitable for kids?
Yes, it’s made with simple plant-based ingredients and can be adjusted for sweetness.
Does this cake need a blender?
Yes, blending is essential to achieve a smooth batter and good texture.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day once the flavors settle.
Conclusion
This lentil protein cake is proof that wholesome ingredients can create a truly satisfying dessert. With no eggs, no dairy, and no protein powder, it’s a unique and nourishing option that doesn’t compromise on flavor or texture. Perfect for everyday treats or special occasions, it’s a recipe worth keeping.
This lentil protein cake is a moist, chocolatey dessert made with red lentils and plant-based ingredients. Packed with natural protein, it’s completely vegan, egg-free, dairy-free, and made without protein powder.
Ingredients
1 cup red split lentils (dry)
Water – for soaking
1 cup unsweetened soy milk
⅔ cup plain dairy-free yogurt
½ cup mild olive oil
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
⅔ cup cane sugar
1 teaspoon baking soda
1¼ teaspoons baking powder
For the chocolate topping (optional):
½ cup unsweetened soy milk
8 large pitted dates
3 tablespoons almond butter
¾ cup dairy-free dark chocolate
1 tablespoon cocoa powder
Instructions
Rinse the lentils thoroughly and soak in water overnight or for at least 8 hours. Drain and rinse before using.
Preheat oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and lightly oil the sides.
In a blender, combine soaked lentils, soy milk, dairy-free yogurt, olive oil, and vanilla. Blend until smooth.
In a large bowl, mix flour, cocoa powder, sugar, baking soda, and baking powder.
Pour the blended mixture into the dry ingredients and stir until a smooth batter forms.
Transfer the batter to the prepared cake pan and level the top.
Bake for 30–35 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely.
To make the topping, heat soy milk, dates, almond butter, and dark chocolate until softened. Blend with cocoa powder until smooth. Spread over the cooled cake if desired.
Notes
Use sunflower seed butter instead of almond butter for a nut-free option.
Add ½ cup dairy-free chocolate chips to the batter for extra richness.
The cake can be made ahead and tastes even better the next day.
Store in the refrigerator and enjoy cold or lightly reheated.
