In a small saucepan, combine the lentils and water. Cook on medium low for about 20 minutes, or until lentils are soft and mushy. Let cool.
Preheat oven to 350F. Lightly grease a 9″ springform pan and dust with almond meal.
In a large bowl, combine together the cooked lentils, applesauce, brown sugar, cane sugar and vanilla.
Add the almond meal, baking powder, flax seed and cinnamon. Mix until well combined.
Pour batter in to prepared springform pan and bake for 50 minutes. Top will be browned. Cake will still be a bit moist but will firm more while cooling.
Let cool completely. Serve with a dollop of chai fluff (recipe to come soon) or coconut cream.
Recipe Notes
Red Lentils are an excellent source of protein and add a powerful nutritious punch to this cake.