In life, there are some mysteries that CAN be solved. Like creating a truly healthy gluten free chocolate cake recipe, for example!
And doesn’t it look divine?
In my earlier series on incorporating healthy peas and lentils into our gluten free diets, I decided to pull off the ultimate magic trick: hiding lentils in a chocolate cake!
Now before you scrunch up your nose, hold on. What do you know about me and my recipes? That’s right – I’m your real food girl.
I make foods you’re familiar with and are used to eating with your family, except that I make them gluten free! This one is no different, except for the part where I snuck some healthy stuff into your cake.
- Veggie Burger & Yummy GF Buns
- “Eat Your Veggies!” Zucchini Bread
- Chilled Mexican Pea or Lentil Salad
- Easy Pumpkin Hummus
Here, the lentil puree takes the place of fat to hold the cake together and give it good texture — and it works!
One note on cooking with lentils though, be sure to rinse and pick through your lentils before cooking, as they have been found to sometimes contain errant grains of wheat or barley, and other debris. It’s important to clean them well before cooking.
So pull up your big kid pants and take the chance that I just might be right: it IS possible to make a chocolate cake that’s too delicious to resist and also too healthy to pass up.
Healthy Gluten Free Chocolate Cake Recipe
This delicious chocolate cake lacks nothing in flavor or texture; no one would ever guess its ingredients make it a healthy gluten free chocolate cake!
Ingredients
- 1/2 cup lentil purée – use any color dried lentils (cooled)
- 1 cup gfJules™ All Purpose Gluten Free Flour
- 2/3 cup granulated sugar, date sugar, coconut palm sugar or other sugar of choice
- 1/2 cup cocoa (unsweetened; not Dutch processed)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sour cream, dairy or soy (or plain coconut, soy or rice yogurt) – room temperature
- 2 large eggs (or favorite egg substitute – room temperature
- 1/2 Tbs. apple cider vinegar (or use white vinegar)
- 2 tsp. pure vanilla extract
- 1/3 cup hot water
- Powdered sugar to dust on top
Instructions
Measure out 1/2 cup dried lentils, rinse, and add to 1 1/4 cups of water in a medium sized pan. Bring to a boil, then reduce to simmer and cover.
Simmer for approximately 20 minutes, or until most of the water is absorbed, and the lentils are tender but not yet broken apart. Drain in a colander.
Using a large food processor, blender or potato masher, briefly pulverize the drained lentils until they form a purée – they should be the consistency of pumpkin purée. Add water by the tablespoon if it is too dry; it will set up as it cools, so don’t add water unless you need to do so.
Measure out 1/2 cup of purée for the recipe, cover and place the purée in the refrigerator while you prepare the rest of the recipe.
Preheat oven to 350° F (static) or 325° F (convection).
Oil an 8-inch round pan, then line with parchment paper (oiling the bottom of the pan first helps to keep the parchment in place; the parchment helps you get the cake out easily!).
Whisk together the dry ingredients in a large bowl. Beat the sour cream, eggs, vinegar, vanilla and cooled lentil purée together, then add in with the dry ingredients. Slowly pour in the hot water while beating the other ingredients together. The batter will be fairly thin, but should not be watery. Add less water if you think your batter is getting too thin.
Pour batter into the prepared pan and smooth with a rubber spatula.
Bake for 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove to cool on a wire rack for 10-15 minutes, then remove the cake by lifting up on the parchment.
To serve, dust the tops of each piece with powdered sugar.
Notes
Be sure to rinse and pick through your lentils before cooking, as they have been found to sometimes contain errant grains of wheat or barley, and other debris. It’s important to clean them well before cooking.
Pin for later!
Could I use pumpkin puree instead of the lentil puree? That would be the best of both worlds for me!
I am very interested in trying this recipe. My husband and I are vegetarians and the protein in this cake sounds like an awesome bonus.
I love the looks of this winged cookie sheet. Thanks for sharing these new items.
Winged cookie sheet…… wow that is a cool cookie sheet. Thanks for sharing all these new items.
I love making and testing out new cake recipes. I can’t wait to try the light (and healthy?) chocolate cake.
Jules —
Thanks so much for infusing hope, good tastes, and fun into my daughter’s new lifestyle… We appreciate your products, recipes, and enthusiasm! And, as always, chocolate is always a winner!
Luv, luv, luv lentils! Can’t wait to try this cake and the veggie burgers.
Thanks for the neat looking recipe. Has anyone had success changing the sugar for STEVIA or AGAVE?
Always looking for a good chocolate cake recipe and to be able to try out this gluten free flour would be amazing!
This cake looks and sounds amazing. I am trying this cake this weekend for a bridal shower. I can’t wait!
Regarding the question on egg substitutes, I have found the best substitute in cakes to be the flax gel.
Measure 1 Tablespoon ground flax seed in to a heat proof measuring cup. Add enough nearly boiling water to equal 1/4 cup. Stir well and let stand for about 5 minutes while gel forms. When you stir it, it will have the consistency of egg white. This is the equivalent of one large egg.
Thanks for another great recipe, Jules!
I am always looking to make any food healthier than before. Thanks for the recipe.
If I can find time, I’ll make it today for my daughter’s graduation. Sounds great and healthy!
The chocolate cake definitely sounds like a winner. I always like it when non GF folks don’t have a clue when they are eating healthy desserts.
I know Pat, I love pulling off gluten-free recipes and no one is the wiser! Especially when it’s healthy AND gluten-free – what a triumph!
This sounds fantastic! I am down for anything that gives a protein boost to a delicious treat!
Taryn – that’s the idea! I love the idea of feeling good about eating a dessert!
I am willing to try anything to get my 3yr old to eat healthy GF options. Can’t wait to try it. Haven’t been disappointed with any of your recipes.
Looking forward to trying this delicious recipe and of course winning this contest.
This recipe sounds wonderful!
Can’t wait to try a new chocolate cake recipe!