Double Chocolate Beet & Lentil Sheet Cake – Lentils.org

Double Chocolate Beet & Lentil Sheet Cake

  By lentilsorg    

July 13, 2015

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  • Prep: 1 Hour
  • Cook: 45 Minutes

  • 1 Hour

    45 Minutes

    1 Hour 45 Minutes

  • Yields: 20
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Directions

  1. PREHEAT oven to 350ºF (180ºC). Line 9x13 inch (22x33 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 purée.
  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. Beat in coffee, vanilla, and beet/lentil purée until incorporated, scraping down the sides of the bowl.
  5. ADD the dry ingredients on low speed until incorporated, scraping the sides of the bowl. Pour in buttermilk and chopped chocolate. Gently mix.
  6. SCRAPE into prepared baking dish. Bake for 35-45 minutes until wooden toothpick comes out clean. Cool on baking rack then cut into squares.

Ingredients

2-4 (1½ lb/650 g) large beets, roasted or boiled, peeled and quartered

¾ cup (175 mL) cooked or canned green lentils, drained and rinsed

2 cups (500 mL) all-purpose flour

½ cup (125 mL) cocoa powder

2 tsp (10 mL) baking soda

¾ tsp (3ml) sea salt

2 large eggs, room temperature

1 cup (250 mL) olive oil

1 1⁄3 cup (325ml) maple syrup

1⁄3 cup (75 mL) strong coffee, cooled

1 tsp (5 mL) vanilla extract

¼ cup (60 mL) buttermilk, shaken

1 cup (250 mL) dark chocolate, coarsely chopped

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Nutrition Facts

Serving Size1 piece of cake
Calories290
Sodium250 mg
Potassium243 mg
Protein4 g
Cholesterol20 mg
Sugar20 g
Total Fat15 g
Saturated Fat4 g
Total Carbohydrates37 g
Dietary Fiber3 g