![['Close-up side view of a protein cake topped with a sprinkle of hemp hearts.', 'Juicy and colorful protein cake featuring red lentils and jalapeños in a side view.', 'Detailed look at a slice of protein cake showcasing its moist texture and vibrant ingredients.', 'Side view of a delicious protein cake, highlighting its rich color and unique toppings.']](https://mangersainfr.com/wp-content/uploads/2026/08/gateau-proteine_1_U1.webp)
Protein Cake
A nutritious and protein-packed cake made with lentils and spices, perfect for a healthy snack or meal.
Ingredients
Dry ingredients
- 1 1/2 cups red lentils (soaked for 2 hours)
- 3 Medjool dates Medjool dates (pitted, optional) (for sweetness)
- 1 medium jalapeño (or red chili pepper, or 3 jarred Calabrian chili peppers, optional) (adds spice)
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 teaspoons nutritional yeast
- 2 cups unsweetened nondairy milk
- 2/3 cup chickpea flour (or flour of choice)
- 3 teaspoons baking powder
- 2 tablespoons olive oil (or avocado oil, optional) or 1/4 cup more milk (choose one option)
- to taste optional Salt
- 2 tablespoons hemp hearts (for garnish, optional)
Instructions
- Soak lentils for 2 hours, then drain and rinse.
- Preheat oven to 375°F (190°C).
- Blend lentils, dates, chili, spices, nutritional yeast, nondairy milk, flour, baking powder, oil (if using), and salt until smooth.
- Pour batter into a greased dish or muffin tins, sprinkle with hemp hearts, and bake for 25 minutes until set.
Notes
Ensure lentils are soaked properly for best texture.