A perfect egg substitute! Meet your new go-to protein-packed recipe! Savory Protein Cake that fits seamlessly into any meal of the day. Whether craving something sweet for breakfast, savory for lunch or dinner, or a hearty snack, this gluten-free, vegan delight keeps you satisfied. Loaded with plant-based protein, gut-healthy fiber, and iron, red lentil cake ensures you never lack protien again! Plus, with an easy oil-free option, it's perfect for clean-eating enthusiasts.
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Enjoy it plain, dress it up with a Healthy Vegan Dressing, or pair it with soups, salads, and spreads-the possibilities are endless. Make this red lentil protein cake your ultimate meal prep companion!
This protein cake recipe was inspired by my Lentil Bread recipe on my site and my homemade Lentil Quinoa Flatbreads.
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👩🏼🌾 Ingredients & Health Benefits
- Red lentils: Fiber and protein-packed, red lentils are heart-healthy, and an excellent source of iron and folate. They also contain polyphenols and other antioxidants that combat inflammation and reduce the risk of chronic diseases.
- Chickpea, rice, or any flour: Chickpea flour is a protein- and fiber-rich gluten-free alternative to support heart health and blood sugar control. It's also packed with essential nutrients like iron, folate, and magnesium, making it a nutritious choice for various recipes.
- Turmeric and black pepper: Turmeric gives these vegan eggs their yellow color. It is also the most anti-inflammatory food in the Dietary Inflammatory Index and reduces inflammation when paired with black pepper, which enhances curcumin's benefits.
- Nutritional yeast: Adds a rich, savory, cheese-like flavor and helps thicken dressings. If you're looking to boost your B vitamin intake, opt for fortified nutritional yeast, which often includes B12. (See my brands for fortified and unfortified here.)
- Seasonings: paprika, cayenne, garlic powder, onion powder
- Unsweetened nondairy milk: Adds moisture and creaminess to vegan egg recipes, helping achieve a smooth, cohesive texture. It also balances flavors and aids in blending ingredients for a more realistic egg-like consistency.
- Medjool dates: Optional for a hint of sweetness. Nutrient-rich, providing fiber for digestion, potassium, magnesium, and vitamin B6. Some research indicates that dates can help lower blood glucose levels, reduce cholesterol and triglycerides, and increase beneficial HDL cholesterol. They also appear supportive of a healthy gut microbiome.
- Olive oil (optional): Olive or avocado oil keeps the cake moist and tender while preventing it from sticking to the pan.
- Calabrian chili peppers (optional): Add a subtle heat and depth of flavor to your cake but also contain capsaicin, the compound responsible for their spiciness, which has been linked to a notable reduction in the risk of premature death.
- Baking powder: Acts as a leavening agent, helping the mixture rise.
See the printable recipe card below for quantities. Find the baking dishes used below in 'Shop Nisha's Cookware.'
🥛 Substitutions
- Oil - use ¼ cup more nondairy milk to replace 2 tablespoons oil
- Chickpea flour - Use rice, all-purpose, whole wheat, or flour of choice.
- Nondairy milk - Soymilk is the creamiest and has the highest protein content, making it the preferred choice. Use unsweetened soy, almond, oat, cashew, hemp, or coconut milk. Most varieties of milk will work.
- Medjool dates - use pitted Deglet Noor dates instead or omit them as desired
- Calabrian chili peppers - use jalapeño, serrano, red chili pepper, or omit for nonspicy
- Seasonings - use my Longevity Spice Mix instead or your desired seasonings
- Hemp hearts - sprinkle them on the cake before baking for a nutritious garnish
Visit my Breakfast Recipes page for more healthy bread recipes.
📖 How to Make Protein Cake
This is an overview. The full recipe is at the bottom of the post.
- Soak the lentils in water for 2 hours, then drain, rinse, and drain again.
- Combine: In a blender, combine the lentils, dates, chili pepper, turmeric, black pepper, garlic powder, onion powder, paprika, nutritional yeast, nondairy milk, chickpea flour, baking powder, and oil (if using).
- Blend on high until smooth.
- Pour the batter into a greased or nonstick baking dish or muffin tins.
- Leave about 1 inch of space to rise.
- Bake for about 25 minutes or until the top springs back when touched.
- Let cool slightly before serving.
- Serve savory or sweet-enjoy it plain or pair it with maple syrup, tahini dressing, chia jam, vegan cream cheese, or your favorite healthy dressing.
✔️ Expert Tips
- Oil is optional but recommended for a deliciously moist texture and to prevent sticking; otherwise, use high-quality non-toxic bakeware or silicone molds.
- Bake the batter in a 9x13-inch baking dish for a moist, dense cake, or divide it into two 8x8-inch dishes, leaving about an inch for the batter to rise. For a lighter, less dense texture, use a nonstick muffin pan instead.
- Seasonings - use my Longevity Spice Mix instead for seasoning
- Reheat protein cake at 300°F (150°C) for 10-15 minutes in the oven or in the microwave on high power for 1 minute.
- Storage: Refrigerate in an airtight container for up to 7 days. Freeze in a freezer-safe container for up to 3 months.
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🙋🏽♀️ Recipe FAQs
You can enhance the protein content by adding vegan protein powders (like pea or rice protein), incorporating ingredients such as almond flour, chickpea flour, or ground nuts, and including plant-based yogurt or silken tofu in the batter.
Pea protein is often recommended for baking due to its neutral flavor and good texture integration. Blends of plant-based proteins can also work well. It's advisable to avoid soy protein isolate, as it can sometimes result in a denser texture.
Yes, but it's best to replace only a portion of the flour with protein powder to maintain the cake's texture. A common guideline is to substitute up to one-third of the flour with protein powder. Adjust the liquid ingredients as needed, since protein powders can affect batter consistency.
🍽️ Related Recipes
🥙 Pairing
👩🏽🍳 Made this recipe?
Let me know your thoughts on Protein Bread by leaving a ⭐️ rating below or sharing it on Instagram.
Protein Cake
Ingredients
- 1 ½ cups red lentils
- 3 Medjool dates pitted (optional)
- 1 medium jalapeño or red chili pepper, or 3 jarred Calabrian chili peppers (optional)
- 1 ½ teaspoons turmeric
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 teaspoons nutritional yeast
- 2 cups unsweetened nondairy milk soy, hemp, pea, oat, cashew, or almond
- ⅔ cup chickpea flour or flour of choice
- 3 teaspoons baking powder
- 2 tablespoons olive oil or avocado oil (optional) or ¼ cup more milk
- Salt to taste (optional)
- 2 tablespoons hemp hearts for garnish (optional)
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EQUIPMENT
- Blender
- Baking dish or muffin tin
Instructions
- Soak the lentils in water for 2 hours, then drain, rinse, and drain again.
- Preheat the oven to 375°F.
- Blend: In a blender, combine the lentils, dates, chili pepper, turmeric, black pepper, garlic powder, onion powder, paprika, nutritional yeast, nondairy milk, chickpea flour, baking powder, oil (if using), and salt. Blend on high until smooth.
- Pour the batter into a greased or nonstick baking dish or muffin tins, leaving about 1 inch of space to rise. Sprinkle with hemp hearts, if using.
- Bake for about 25 minutes, or until the top springs back when touched. Let cool slightly before serving.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Poorna Rajeevan says
I've had this recipe on repeat now! They are absolutely delicious and easy to make as well. Thank you!
Nisha Melvani, RDN says
So happy to hear! Thank you so much for letting me know.
Angela Griffin says
Thanks for sharing! The taste was good, but it was so dry we could hardly swallow it. I’m guessing I may have done something wrong, but any suggestions on how to make it less dense? I live how nutritious it is!
Nisha Melvani, RDN says
It certainly should not be dry. I have never had that issue. Did you soak the lentils for 2 hours and use spolit red lentils? What flour did you use?
Sherrie says
Easy to make and quite tasty. I used it with chili as a substitute for cornbread, and also as a dessert with honey drizzled on top. Tasted great both ways!
Nisha Melvani, RDN says
Yay! So happy you are enjoying the cake!
Emily says
Can you soak lentils longer than 2 hours?
Nisha Melvani, RDN says
For red lentils I would not as the texture gets too mushy.
Ramona says
Hi Nisha - Thanks for all the work you're doing to help strangers across the globe with their diet 🙂
I have a lot of yellow lentis that i want to use before buying more red ones. Can I substitue yellow vs red lentils in all of your recipe for the same quantity (1 cup red = 1 cup yellow) or what's a rule of thumb that i could use?
Same question for Kale vs spinach - is it ok to substitute kale and spinach for your recipes if i don't have kale at home?
thank you! 🙂
Nisha Melvani, RDN says
Hi. Thank you. Kale and spinach are an easy 1:1 swap in most recipes if not all. For the lentils in this recipe, you can do an even swap for yellow lentils but soak them for about 6 hours. I have not tested this but it should work.
Nathalie says
Such a savory bread!!! I love that it’s packed with protein.
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Mary Coyle says
I just made this recipe and it’s delicious!! I was surprised because it didn’t smell good once I opened the blender after blending.🤪😂
I used my individual brownie pan and 2 extra ramekins for baking. Then I topped my first piece with whipped cream cheese (I was worried about the taste) but it was surprisingly delicious 😋.
I didn’t know what a serving size was based on your recipe so I only had one muffin and a side of sauerkraut.
Nisha Melvani, RDN says
Your combo sounds delicious. I am so gla you enjoyed it. I love them!
Terri says
I made the Protein Cake today and I love the savory flavor. I was shy with the garlic powder. Next time I will add the full amount. I did not have jalapenos so added a couple shakes of red pepper flakes. I would describe the cake more like the texture of cornbread. If fact I enjoyed it with a bowl of collards.
The serving size is generous and it makes a lot. This will be on my regular rotation. I think the muffin version would be good also.
Nisha Melvani, RDN says
So glad you gave this cake a try! Yes, it is a bit like cornbread but healthier and more protein! I'm thrilled you enjoyed the recipe.
Erin E says
The cakes came out great! I used smoked paprika as I didn’t have regular, but they taste delicious. I did add a little bit of salt. Thought that I would need more after tasting the uncooked batter, but I don’t think I needed it. I used around an 8th of a tsp.
Nisha Melvani, RDN says
Thank for sharing your tips. So glad you enjoyed this healthy cake!
B says
Mine did not set aa well as I used cooked lentils ..I forgot the chili peppers but will try it again. Recipe is very tasty and I am enjoying it. Interesting idea to use the blender to incorporate everything! Thank you!
Nisha Melvani, RDN says
Cooked lentils would make it more soggy. That is why it did not set. Glad you enjoyed the flavors.
Amber says
This recipe was so easy to follow and make. Made muffins instead of bread and it was delicious. Added cinnamon and a chipotle pepper instead of chili pepper, for a spicy sweet flavor. So easy to grab and go. It is a perfect way to get protein in my diet in a healthy and yummy way.
Nisha Melvani, RDN says
So happy to hear. Thank you for leaving a comment:)
Larry G. says
Tastes great. I appreciate the healthy ingredients. I can pack this along for work too. Will make this again. Much thanks.
Nisha Melvani, RDN says
So happy to hear you enjoyed it! It is perfect for a packed lunch!
Alexandra says
Thank you for the easy, high-protein cake. I used 1 teaspoon salt. Felt it could use a bit more. What amount do you like to use here? I appreciate saltiness is a personal preference but I find it helpful when the recipe developer shares what they used and then leaves it up to the reader to decide how much they want e.g., ‘salt to taste (I used 1 teaspoon).’
Nisha Melvani, RDN says
Hi. To be honest, I do not add salt but get it from the sauce where I have more control over the amount to taste. I would suggest going up in 1/4 teaspoon increments to find the right amount to suit your taste.
Larry G says
Want to try this. Can we line the baking container with parchment paper for truly oil free?
Nisha Melvani, RDN says
Yes, that would work. Or I have silicone molds to work the best. The ones I include here are not toxic: https://amzn.to/3NOE34U
Terri says
When making the protein cake in the silicon mold, do you use the half-cup mold?
Nisha Melvani, RDN says
Most sizes will work. The smaller the mold, the less dense the texture. A smaller size mold will be slightly less moist and more cake-like.
gabriela says
Would this work with regular lentils? These are more accesible where I live. Also would it be okay at room temp for like 4 hours if i take it as a snack to the office?
Nisha Melvani, RDN says
4 hours would be the maximum I would leave it out. Brown or green lentils soaked for 6 hours should work but I have not tested this.
Katelynn says
I made two modifications for this to use what I had on hand for this recipe! I used green split peas instead of lentils and I used unsweetened soy milk instead of almond. I made six muffins and one 8x8 pan. Topped half the pan and muffins with salt free everything bagel seasoning. These turned out soooo delicious even two of my selective eaters tried them!
Nisha Melvani, RDN says
Unsweetened soy is what I use too! Extra protein and creaminess. Love the addition of everything bagel! I am so happy to hear you are all enjoying them! Thank you.
Katelynn says
I am trying to use what I have on hand to make this and wondering if I could sub green split peas for the red lentils! Will come back if I am successful!
Nisha Melvani, RDN says
I think it would be fine but soak them overnight.
Hannah says
This is epic! Such wholesome ingredients and so tasty. I'm going to take slices of this with fresh tomato and basil to work for lunch. Thank you once again for another banger recipe 🙏
Nisha Melvani, RDN says
Thank you for giving it a try. So glad you are enjoying it. Tomato and basil would be delicious!
Karim says
I made this along with the Vegan Egg recipe - both have wonderful flavour and texture. I baked this in a 9"x9" pan, and found it needed around 40 min. I really appreciate the variability of the recipe - I'll add more dates and reduce yeast/spices next time, to experiment. I see this becoming a 'no brainer/make every few days' recipe. Much Thx, Nisha!
Nisha Melvani, RDN says
So happy to hear you are enjoying both of these recipes. Thank you. Feel free to adjust the additions to taste.
Susan says
I saved a little batter and decided to try these as waffles to dip in soup AMAZING! Thanks for another great recipe!
Nisha Melvani, RDN says
So happy to hear you enjoyed it. Love the waffles idea! Thank you.
Ron says
Looking forward to trying this. Do you need to change any of the spices to tip it into the sweet category?
Nisha Melvani, RDN says
I like the spices with the sweet option too, but they can be omitted if you prefer. You can leave the recipe as is and add a drizzle of maple syrup for sweetness or tahini date syrup!
Catherine says
This recipe looks good but there is no amount of non dairy milk in the ingredients list?
Nisha Melvani, RDN says
Sorry just added it.
Hannah says
This is epic! Such wholesome ingredients and so tasty. I'm going to take slices of this with fresh tomato and basil to work for lunch. Thank you once again for another banger recipe 🙏