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Lentils.org

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Dark Chocolate Sour Cream Zucchini Lentil Bundt Cake

Prep Time: 25 Minutes

Total time: 1 Hours 25 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1⁄2 cup (125 mL) butter, at room temperature

    1⁄4 cup (60 mL) canola or other mild vegetable oil

    11⁄2 cups (375 mL) granulated sugar

    2 large eggs

    1 tsp (5 mL) vanilla extract

    2 cups (500 mL) all-purpose flour

    3⁄4 cup (175 mL) cocoa

    1 tsp (5 mL) baking powder

    1 tsp (5 mL) baking soda

    1⁄2 tsp (2 mL) salt

    1 small zucchini

    3⁄4 cup (175 mL) canned lentils, drained

    11⁄2 cups (375 mL) sour cream or plain yogurt


Directions

  1. Preheat oven to 350°F (180°C). Spray a Bundt pan well with nonstick spray. In a large bowl, beat butter, oil, and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in eggs and vanilla.
  2. In a smaller bowl, stir together flour, cocoa, baking powder, baking soda, and salt. Roughly chop zucchini, discarding the stem end, and place it in the bowl of a food processor with the lentils. Pulse until the two are well combined and roughly chopped into a mulch, with pieces of zucchini no bigger than 1⁄4-inch (0.6 cm). (Stop before you have a paste.)
  3. Add a third of dry ingredients to butter mixture and beat just until blended. Add half sour cream and do the same. Repeat with another third of flour mixture, remaining sour cream, and remaining flour. Scrape in zucchini and lentil mixture and stir to combine. Pour thick batter into prepared pan, smoothing the top.
  4. Bake for 60-70 minutes, until top is cracked and the cake is springy to the touch. Invert onto a plate or cake stand while the cake is still warm.

Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 560
  • Total Fat 28 g
  • Saturated Fat 13 g
  • Cholesterol 105 mg
  • Carbohydrates 70 g
  • Dietary Fibre 4 g
  • Sugar 41 g
  • Protein 9 g
  • Sodium 420 mg
  • Potassium 232 mg
  • Folate 50 mcg