Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

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Choc Full of Lentil Cake Pops

Prep Time 10 minutes
Cook Time 35 minutes
cake pops


  • 1 1/4 cups lentil purée
  • 1 1/2 cups sugar, granulated
  • 1 cup canola oil, or vegetable
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups flour, sifted
  • 4 tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-2 cups frosting, your favorite - homemade or canned
  • 2 bags candy melts, chocolate
  • lollipop sticks
  • garnish, sprinkles, cookie crumbs or diced nuts for decoration


  • * To make lentil puree, bring 3/4 cup of lentils to a boil in 2 cups of water. Cover and simmer for 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup of lentil liquid back into lentils. Puree in a blender or food processor. Yields about 1 3/4 cups. (Excess puree can be frozen.)
  • Preheat oven to 350 degrees. Grease and flour two 8″ or 9″ round cake pans.
  • Beat the sugar, oil, and eggs together for 2 minutes. Add lentil puree and vanilla to the creamed mixture. Mix for 1 minute.
  • Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed.
  • Pour into prepared cake pans and bake at 350 degrees for 30-35 minutes or until top springs back when touched lightly.
  • Remove from oven and turn out onto cooling racks. Cool completely.
  • Once cool, add cake to a large bowl and crumble.
  • Mix in frosting a little bit at a time until well-combined.
  • Form mixture into cake balls, about 1 1/2 inches in diameter.
  • Melt chocolate candy melts according to package instructions
  • Dip the tip of each lollipop stick into the chocolate candy melts and insert into cake balls.
  • Freeze for 15-20 minute and then dip cake balls into the remaining chocolate candy melts until fully covered.
  • Dip in sprinkles, cookie crumbs or diced nuts while the candy coating is still wet.