Chocolate Lentil Cake

• 1/2 cup red lentils or yellow
• 3/4 cup sugar
• 1/4 cup honey
• 1/3 cup olive oil
• 2 large eggs
• 2/3 cup water
• 1/2 teaspoon vanilla extract
• 1 1/4 cups whole wheat flour
• 1/4 cup cocoa powder
• 1/2 teaspoon espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Add lentils to a small saucepan. Cover by 2 inches with water. Bring to a boil. Cover and reduce heat to low; cook until lentils are soft, about 25 minutes.
2. Drain lentils and place in a food processor. Pulse until smooth. Add a little water if the lentils seem too dry. Reserve 3/4 cup of lentil puree. Puree can be made ahead of time and kept in the refrigerator for up to 4 days.
3. Preheat oven to 350u0b0F. Grease the bottom and sides of a 9-inch cake pan. Line the bottom of the pan with parchment paper. Lightly grease the paper.
4. In a mixing bowl, combine the sugar, honey, and olive oil. Add the eggs, 3/4 cup lentil puree, water, and vanilla extract. Whisk until smooth.
5. In a small bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
6. Add the dry ingredients to the wet mixture, mixing well. Whisk until smooth. Pour batter into prepared pan.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and cool completely on a rack for 10 minutes. Remove the cake from the pan. Cool. Dust with powdered sugar and serve with sweetened whipped cream and fresh berries.

red lentils, sugar, honey, olive oil, eggs, water, vanilla, whole wheat flour, cocoa powder, espresso powder, baking soda, salt

Taken from www.yummly.com/recipe/Chocolate-Lentil-Cake-1469728 (may not work)