Chocolate Lentil Cake

Directions

1. 1
   Add lentils to a small saucepan. Cover by 2 inches with water. Bring to a boil. Cover and reduce heat to low; cook until lentils are soft, about 25 minutes.
2. 2
   Drain lentils and place in a food processor. Pulse until smooth. Add a little water if the lentils seem too dry. Reserve 3/4 cup of lentil puree. Puree can be made ahead of time and kept in the refrigerator for up to 4 days.
3. 3
   Preheat oven to 350°F. Grease the bottom and sides of a 9-inch cake pan. Line the bottom of the pan with parchment paper. Lightly grease the paper.
4. 4
   In a mixing bowl, combine the sugar, honey, and olive oil. Add the eggs, 3/4 cup lentil puree, water, and vanilla extract. Whisk until smooth.
5. 5
   In a small bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
6. 6
   Add the dry ingredients to the wet mixture, mixing well. Whisk until smooth. Pour batter into prepared pan.
7. 7
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. 8
   Remove from the oven and cool completely on a rack for 10 minutes. Remove the cake from the pan. Cool. Dust with powdered sugar and serve with sweetened whipped cream and fresh berries.