Red Lentil Flour Raspberry Cake with Vanilla Frosting

Experience the delightful combination of red lentil flour, ripe raspberries, and creamy vanilla frosting in this enticing cake recipe. This dessert offers a gluten-free alternative to traditional cakes, making it a nutritious choice for special occasions. Enjoy the unique flavors and textures that make this cake a distinctive addition to any dessert table.

Ingredients

• 2 cup red lentil flour
• 1 cup raspberries, fresh or frozen
• 1 cup sugar
• 1 tsp baking powder
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup plant-based milk
• 1/2 cup powdered sugar
• 1/2 cup vegan butter

Instructions

1. Preheat the oven to 350°F (180°C) and grease a cake pan.
2. In a bowl, mix the red lentil flour, sugar, and baking powder until combined.
3. Add the vegetable oil, vanilla extract, and plant-based milk to the dry ingredients and mix until smooth.
4. Gently fold in the raspberries, taking care not to crush them.
5. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and let it cool completely on a wire rack before frosting.
7. For the vanilla frosting, beat the powdered sugar and vegan butter together in a bowl until the mixture is smooth and creamy.
8. Once the cake is completely cooled, spread the vanilla frosting evenly over the top using a spatula.
9. Optional: Decorate the cake with additional raspberries for an extra touch of flavor and color.
10. Slice the cake and serve.

Keywords: Raspberry, Plant-Based, Frosting, Dessert, Gluten-Free

Spice Rack: Vanilla Extract

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