Beetroot and Red Lentil Cake

It was the first time I made a cake out of lentils and beetroot. I used beetroot powder in cakes and smoothies before but I never thought of making a cake out of fresh beetroot. The result was really surprising to me and I'm sure lentils and beets will get on my ingredient list for cake recipes very often from now on.
The lentils made the cake super moist and soft. The beetroots added to the taste which strongly reminds me of raspberries. I had no idea beetroot tastes like that- I usually had beetroot in a salad.

IMG_20211026_162956_1 (2).jpg

I watched @anggreklestari's Food Plating Tutorial where she showed how she makes her plates so attractive. I tried to decorate my dessert with splashes of sauce, as she showed in her tutorial. I never tried that before and I'm really grateful for showing how easy it can be and encouraging others to try it with her helpful videos.
It was really fun to try too it but I still have to work on my moves a little. I had a bit of cleaning to do after. 😃

IMG_20211026_162914 (2).jpg


  • 150 g of red lentils
  • a tablespoon of apple cider vinegar
  • 250 g of beetroot
  • 250 ml of apple juice
  • 125 ml of rapeseed oil
  • a teaspoon of vanilla extract
  • 200 g of all purpose flour
  • 160 g of sugar
  • 60 g of cocoa powder
  • 2 flax eggs (2 tablespoons of ground flaxseeds and 5 tablespoons of water)
  • 2 teaspoons of baking powder
  • a pinch of salt

Ingredients for the beetroot sauce:

  • 30 ml of water
  • a tablespoon of beetroot powder
  • a tablespoon of sugar
  • 2 tablespoons of full-fat coconut milk



  1. Place red lentils in a pot of water, add apple cider vinegar and let it soak for 12 hours. Vinegar will help soak and expand the lentils. You can cut the soaking time but in that case the lentils will be cooking longer.
  2. After 12 hours, wash and drain the lentils, place it back in a pot, cover with water and boil for 15 minutes.
  3. Mix 2 tablespoons of ground flaxseeds and 5 tablespoons of water and let it sit aside for 5-10 minutes. It will develop a slimy and sticky structure that will help form the dough.
  4. Cook the beetroot, peel and clean it and place it in a blender. Add lentils, apple juice, vanilla extract, flax eggs and rapeseed oil and blend it well together.
  5. Sift flour, cocoa powder and baking powder through a sieve in a big bowl. Add sugar and a pinch of salt and mix all the dry ingredients very well.
  6. Start introducing dry ingredients to wet ingredients, spoon by spoon and slowly mix it in, try not to beat out air bubbles. Combine it together but don't ovemix. If it seem to dry add some more liquid.
  7. Pour it in a greased and floured baking tray and place it in a preheated oven at 200 C, for 25-30 minutes.
  8. For the sauce, boil 30 ml of water and add 1 tablespoon of beetroot powder. Let it soak for 5 minutes, then pour it through a strainer.
    You will get very red colored water, to which add a tablespoon of sugar and 2 tablespoons of full-fat coconut milk. Mix it well together.
  9. Serve the cake drizzled with a bit of beetroot sauce.
3 columns
2 columns
1 column