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Recipe by

Lentils.org

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Cinnamon Maple Snack Cake

Prep Time: 25 Minutes

Total Time: 55 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 qt (1 L) split red lentil puree*
  • 3 cups (750 mL) brown sugar
  • 1 cup (250 mL) butter, melted
  • 6 eggs
  • 2 Tbsp (30 mL) vanilla extract
  • ½ cup (125 mL) maple syrup
  • 1 qt (1 L) all-purpose flour
  • 4 tsp (20 mL) baking powder
  • 1 tsp (5 mL) salt
  • 4 tsp (20 mL) cinnamon, ground
  • 2 cups (500 mL) chopped pecans

Directions

  1. Preheat an oven to 350°F (180°C). Grease and parchment-line a full 18x26 inch sheet tray with 1 inch rim.
  2. In a large mixing bowl, whisk lentil purée, sugar, butter, eggs, vanilla, and maple syrup until smooth.
  3. Fold in flour, baking powder, salt, and cinnamon until just combined. Stir in chopped pecans.
  4. Spread evenly into the prepared pan. Bake for 28–33 minutes, until golden and center springs back lightly when touched.
  5. Allow to cool completely.
  6. Optionally, drizzle with maple glaze or dust with powdered sugar before cutting.

*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.


Nutritional Information

  • Serving Size: 1/10 of cake (290 g)
  • Per serving:
  • Calories 860
  • Total Fat 38 g
  • Saturated Fat 14 g
  • Cholesterol 160 mg
  • Carbohydrates 115 g
  • Dietary Fibre 8 g
  • Sugar 54 g
  • Protein 19 g
  • Sodium 620 mg
  • Potassium 450 mg
  • Folate 180 mcg