How To Make Eggless Vegan Lentil Cake: A Flourless, Gluten-Free, Sugar-Free Baked Beauty

Vegan, eggless, flour-less, gluten-free, sugar-free. What more could you ask for in a cake recipe? Easy, yummy, and healthy - perhaps this is how I describe this dark beauty, which is just waiting to be devoured. Na, wait a minute! Do not you want the vegan cake recipe? What is it that makes this eggless dark beauty vegan? Or let me put it in other words - what is it that makes this eggless chocolate cake so yummy?

eggless lentil cake vegan

I said flourless, what does that mean?
Wondering how can a cake be flourless?
Well, read further.
There are too many secrets to be unraveled here.

the first glimpse of the complete vegan lentil cake without frosting

vegan lentil cake eggless tastes and looks good

What more now? You must be wondering.
Well, perhaps, this eggless vegan cake is unique because it:

uses lentils
uses lentil puree
uses no dairy
uses no sugar
uses nuts
uses all the healthy ingredients on earth

grainfree lentil cake sugarfree

look at the sponge texture of the lentil cake eggless vegan

sans the frosting this is a purely vegan cake

So now you know the secret.

Does that make you wonder how can lentils transform into a decadent cake?

my first attempt at decorating eggless sugarfree butterless grainfree lentil cake

You will have to explore the eggless cake recipe vegan to know.

Ingredients for Gluten free cake vegan

3/4 cup- lentil puree (I had stocked a mix of moong and arhar dal puree - it was simply no salt dal curry)

1 cup- urad dal powder (black gram, 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 (dalchini)

1/4 cup- water

1/4 tsp or 2 pinches of black salt/Himalayan pink salt/sea salt/common salt

check the video here

How to make vegan lentil cake

Make lentil puree if you have not stocked it. The lentil puree will remind you of aquafaba.
Take 1/2 cup arhar dal and 1/4 cup moong dal. 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 - rest can be used for sambar or to make cookies. I will share the lentil cookie recipe as well.
Allow it to cool down completely.
Preheat microwave convection/oven at 170 degrees for 10 minutes.
Process banana along with cinnamon powder and olive oil in a food processor.
Mix with lentil puree, jaggery powder, and flax seeds powder.
Run the processor until the wet mixture is light and fluffy.
Meanwhile, sieve urad dal, rice flour, baking soda, and baking powder. I did it in processor.
Sieve it well for 4-5 times.
Next mix with cocoa powder and almond powder.
Mix dry and wet ingredients.
Do not overmix. If the batter looks too thick, add water little by little until it is ribbon-like in consistency.
Grease a baking pan and pour the batter into it.
Bake for 30-35 minutes at 170 degrees, depending on your oven settings.
Allow the vegan cake to cool down before slicing.
I went ahead with frosting this time. Not the typical creamy frosting. I am not good at it either. But it was certainly a baby step in that direction.
If you are interested in frosting, take 1/4 cup almond meal, 1 cube of paneer (vegan users may take coconut condensed milk instead, 1 tbsp of almond butter, 2 tbsp honey or more (use sugar for vegan cake frosting recipe), 2 tbsp hung curd (again, vegan users may skip it and add lime juice instead). Run all the ingredients in the processor until light and fluffy.
Mix with choco chips or chocos and spread it like a layer . You know it better than me.
Enjoy vegan cake eggless, sugarfree, and nutrient-rich.

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