Eggless Lentil Cake | How to make Eggless Lentil Cake

By Ravneet K  |  30th Apr 2017  |  
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  • Eggless Lentil Cake, How to make Eggless Lentil Cake
Eggless Lentil Cakeby Ravneet K
  • Prep Time

    15

    mins
  • Cook Time

    35

    mins
  • Serves

    5

    People

3

0

About Eggless Lentil Cake Recipe

Gluten free, sugar-free, grainless, and butterless, this eggless cake is exactly what you want to indulge in guilt free.

The delicious and mouthwatering Eggless Lentil Cake is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Eggless Lentil Cake is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Eggless Lentil Cake. Ravneet K shared Eggless Lentil Cake recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Eggless Lentil Cake. Try this delicious Eggless Lentil Cake recipe at home and surprise your family and friends. You can connect with the Ravneet K of Eggless Lentil Cake by commenting on the page. In case you have any questions around the ingredients or cooking process. The Eggless Lentil Cake can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Eggless Lentil Cake with other users

Eggless Lentil Cake

Ingredients to make Eggless Lentil Cake

  • 3/4 cup- lentil puree (1/2 cup- split red-gram dal and 1/4 cup yellow lentils or moong dal + 2 cups of water)
  • 1 cup- urad dal (black lentils dehusked)
  • 1/2 cup- rice flour
  • 3/4 cup- roasted almond powder
  • 1/2 cup- jaggery powder (more or less)
  • 1 tbsp- flax seeds (roasted and powdered -optional)
  • 1 banana- as a substitute for 1 egg
  • 1/2 tsp- baking powder
  • 1/4 tsp- baking soda
  • 2 tbsp- cocoa powder
  • 4 tsp- olive oil
  • cinnamon powder
  • 1/4 cup- water
  • 1/4tsp or 2 pinches of salt

How to make Eggless Lentil Cake

  1. Make lentil puree. Take 1/2 cup split red-gram dal and 1/4 cup moong dal or yellow lentils. Boil it in 2 cups of water for 4 whistles or until the dal can be mashed. Or strain the dal and grind it. Keep 3/4 cup for cake
  2. Let the puree cool down.
  3. Preheat oven at 170 degrees for 10 minutes.
  4. Put banana along with cinnamon powder and olive oil in a food processor.
  5. Mix with lentil puree, jaggery powder, and flax seeds powder.
  6. Run the processor until the wet mixture is light and fluffy.
  7. Meanwhile, sieve urad dal, salt, rice flour, baking soda, and baking powder.
  8. Add cocoa powder.
  9. Mix dry and wet ingredients.
  10. Add water if required to make a ribbon-like consistency.
  11. Pour into a greased baking pan and bake for 30-35 minutes at 170 degrees, depending on your oven settings.
  12. Allow the cake to cool down before decorating it with nuts, choco chips and chocos.

My Tip:

Frosting is optional here. I was doing it for the first time, so put a layer of almond butter mixed with honey and hung curd. For a vegan version, avoid this frosting.

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