Protein Cake
Protein Cake is the ideal breakfast, hearty snack, or side. Savory or sweet, this gluten-free, vegan delight keeps you satisfied for hours.
Servings: 12 slices
Calories: 156kcal
Equipment
- Blender
- Baking dish or muffin tin
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)
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
For oil-free: Use quality non-toxic nonstick bakeware/muffin tins, silicone molds, or line or grease bakeware well. Add ¼ cup more nondairy milk. (Oil is optional but recommended for a deliciously moist texture and to prevent sticking but it works without. Add hemp hearts for heart-healthy fats.)
Use soymilk for more protein.
; 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.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 10g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 20mg | Potassium: 493mg | Fiber: 9g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 3mg
