Ingredients
- 1 ¾ cups (425 mL) all-purpose flour
- 1 cup (250 mL) packed brown sugar
- ¾ cup (175 mL) cocoa powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) canned lentils, rinsed and drained
- ½ cup (125 mL) oil (canola or sunflower)
- 2 eggs
- 1 ½ cups (375 mL) milk
- 2 tsp (10 mL) vanilla extract
- 1 tsp (5 mL) instant coffee
Preparation
In a large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda and salt.
In a bowl of a food processor, pulse lentils, oil, and eggs until well blended; add milk, vanilla, and instant coffee and pulse until smooth.
Add to dry ingredients and whisk until combined.
Divide batter among paper-lined muffin tins, filling them about ¾ full.
Bake for 25 minutes in a 350°F (175°C) oven until a toothpick inserted in the centre of the cake comes out clean.
Cool completely before frosting with your choice of frosting.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
At Your School
Online