Red lentils and sweet cake without sugar – is it possible? The answer to this question is YES! From my experiment I got a delicious slightly sweet and moist cake – healthy vegan gluten free and sugar free! It is ideal for breakfast. And also for dessert, served with date cream for more sweetness.

And why red lentils? I had soaked red lentils for 12 hours because I was thinking of making flat bread and I put red lentil grains in water in the evening. But as usual the next morning I decided that I was no longer making dunners for breakfast. / In fact, I took only a portion of the pre-soaked lentils in water, so there was enough left over for vegan dunners – I had promised my husband, Danail, after all. So I made flatbreads and dunners for lunch, but I’ll write about them some other time./ And I wanted something sweet and not very high in calories to cook quickly. And I decided to make a cake almost in a flash, but it should be sugar free! I had a medium-sized sweet potato and different types of dried fruit – the combination of ingredients has already appeared in my mind. I know very well the tastes and aromas of individual products and spices, so it is easy for me to make any combination.

The sweet flavors of natural raisins and sweet potatoes dominate the taste of red lentils and are not really felt in the baked cake. And the aromas of coconut and spices are combined in a unique aroma, reminiscent of Eastern cuisine. Since the ingredients in the recipe give a lot of moisture, I bake the dough in a thin layer of 3 cm. I often bake the same dough in silicone cupcake tins – they bake perfectly. When the baked cake has cooled completely and cut into pieces, it can be placed in a box with a lid and placed in the refrigerator – so it can be stored for up to 5 days.

Sugar free cake ”Sunny Smile”

Course: Breakfasts, Desserts, Recipes









Red lentil cake with sweet potatoes and raisins


  • 120 g of dry red lentils

  • 500 ml. water filtered for soaking
    The red lentils are soaked in water for 12 hours

  • cake:
  • 240 g red lentils, pre-soaked in water

  • 300 ml. filtered water

  • 150 g sweet potatoes, grated on a coarse grater

  • 25 g grape seed oil

  • 5 g citric acid

  • 2 g ginger powder

  • 2 g fennel seeds ground

  • 1 g ground cardamom

  • 3 g turmeric powder

  • 80 g rice flour

  • 25 g coconut flour

  • 25 g coconut shavings

  • 5 g husk /psyllium/ powder

  • 60 g natural raisins

  • 6 g baking soda


  • Using a kitchen scale, I measure the required amount of red lentils, which I have previously washed and soaked in filtered water for 12 hours. I wash well under running water and set aside to drain.
  • I wash a medium-sized sweet potato with water and dry it with a kitchen towel. I peel its bark, measure the required amount and grate it on a coarse grater. With the help of the kitchen scale I measure all the ingredients of the recipe separately.
  • I put the drained red lentils and water in the blender jug and blend until a smooth homogeneous mixture is obtained.
  • In a large bowl, place the ground red lentils from the blender jar. I add grape seed oil, citric acid and spices. With a wooden spoon, mix well and add the grated sweet potatoes. Then I add with husk /psyllium/ and raisins, rice and coconut flour, coconut shavings and finally baking soda, and mix everything well until a thick homogeneous mixture.
  • I pour the mixture in a layer 3 cm thick in a metal pan on baking paper and place in a preheated oven at 180°C with a fan. I bake for about 40 minutes and periodically check the degree of baking of the cake with a wooden skewer – when after piercing the cake the wooden skewer comes out without sticky dough, the cake is baked.
  • I take the metal tray with the baked cake out of the oven and leave it on the board to cool for 5 minutes, turn off the oven. I take out the slightly cooled cake in a tray on a metal rack and wait for it to cool completely.
  • I cut the cooled cake into pieces. I serve a few pieces in suitable plates for breakfast, and the rest I put in a box with a lid and put in the fridge.


  • Nutritional value per 100 g of product:
  • Energy value – 192.12 kcal
  • Protein – 7.47 g.
  • Carbohydrates – 29.36 g.
  • Fat – 5.39 g.
  • Fiber – 5.28 g.