Double Chocolate Beet & Lentil Sheet Cake

Double Chocolate Beet & Lentil Sheet Cake
Preparation time: 
60 minutes


2-4 (1½ lb/650 g) large beets, roasted or boiled, peeled and quartered

¾ cup (175 mL) cooked or canned green lentils, drained and rinsed

2 cups (500 mL) all-purpose flour

½ cup (125 mL) cocoa powder

2 tsp (10 mL) baking soda

¾ tsp (3ml) sea salt

2 large eggs, room temperature

1 cup (250 mL) olive oil

1 1⁄3 cup (325ml) maple syrup

1⁄3 cup (75 mL) strong coffee, cooled

1 tsp (5 mL) vanilla extract

¼ cup (60 mL) buttermilk, shaken

1 cup (250 mL) dark chocolate, coarsely chopped


1 PREHEAT oven to 350ºF (180ºC). Line 9x13 inch (22x33 cm) baking dish with parchment paper and lightly grease with olive oil.

2 COMBINE in the bowl of a food processor, peeled beets and lentils. Process until smooth, scraping down sides of the bowl once or twice. You should be left with about 2 cups (500 mL) of beet and lentil purée.

3 SIFT together flour, cocoa, baking soda, and salt in a large mixing bowl.

4 BEAT eggs in the bowl of a stand mixer until frothy, about 1 minute. Beat in olive oil and maple syrup until glossy, another 2 minutes. Beat in coffee, vanilla, and beet/lentil purée until incorporated, scraping down the sides of the bowl.

5 ADD the dry ingredients on low speed until incorporated, scraping the sides of the bowl. Pour in buttermilk and chopped chocolate. Gently mix.

6 SCRAPE into prepared baking dish. Bake for 35-45 minutes until wooden toothpick comes out clean. Cool on baking rack then cut into squares.

Nutritional information

SERVING SIZE 1 piece of cake

Calories 290, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrates 37 g, Fibre 3 g, Sugars 20 g, Protein 4 g, Sodium 250 mg, Potassium 243 mg, Folate 69 mcg


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