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Ingredients
Directions
Nutrition
*To make the lentil puree: Cook split red lentils for approximately 6 minutes, until they have started to break down and become mushy. Pour cooked lentils into a food processor with ½ cup (125 mL) water and pulse to make a puree. Adjust by adding more water if needed until you reach a consistency similar to canned pumpkin.
Chef’s note: For an optional glaze, whisk together 1 cup (250 mL) powdered sugar, ¼ cup (60 mL) maple syrup, 1 Tbsp (15 mL) water and pour over the cake.