Chocolate Mate Cake with Lentil Flour

If there's one thing Argentinians know how to do, it's making time for a good mate and something homemade to go with it.

This chocolate mate cake is a delicious twist on the classic torta matera, made with Grano Pampa Lentil Flour for a soft, moist texture and a subtle boost of plant-based protein and fiber.

The cocoa and vanilla balance the flavor of the lentil flour, creating a rich chocolate cake that feels right at home on a breakfast table or next to a freshly brewed mate.

It's simple to make, doesn't require complicated ingredients, and is perfect for slicing and sharing.

Yield: 1 cake (10–12 slices)

Preparation Time: 45 minutes

Difficulty: Easy

Nutritional Information: High in Fiber, Source of Plant-Based Protein, Gluten-Free, Vegetarian-Friendly

Ingredients

• 1 ½ cups Grano Pampa Lentil Flour

• ½ cup unsweetened cocoa powder

• ¾ cup sugar

• 2 eggs

• ½ cup milk

• ⅓ cup neutral oil

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ cup chocolate chips (optional)

Instructions

1. Prepare the oven

Preheat the oven to 180°C (350°F).

Grease a round cake pan, approximately 22 cm in diameter, and lightly dust it with lentil flour or line the bottom with parchment paper.

2. Combine the dry ingredients

In a large bowl, combine the Grano Pampa Lentil Flour, cocoa powder, baking powder, and salt.

Mix well so the ingredients are evenly distributed.

3. Prepare the wet ingredients

In another bowl, whisk the eggs and sugar until well combined.

Add the milk, oil, and vanilla extract.

Mix until the ingredients are fully incorporated.

4. Combine the mixtures

Gradually add the dry ingredients to the wet mixture.

Stir gently with a whisk or spatula until you have a smooth, homogeneous batter.

The batter should be thick but easy to pour.

Helpful tip: Don't overmix the batter. Once there are no visible dry spots, you're ready for the next step.

5. Add the chocolate

If using chocolate chips, fold them gently into the batter.

You can also reserve a few to sprinkle over the top before baking.

6. Transfer to the pan

Pour the batter into the prepared pan.

Smooth the surface with a spatula and, if desired, sprinkle the reserved chocolate chips on top.

7. Bake

Bake for approximately 30–35 minutes.

To check if it's ready, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but without raw batter.

8. Cool and serve

Remove the cake from the oven and let it cool for at least 15 minutes before removing it from the pan.

Allowing it to cool slightly helps the crumb set and makes slicing easier.

Serve it in generous slices alongside mate, coffee, tea, or your favorite hot drink.

And that's it! Your chocolate mate cake with lentil flour is ready to enjoy.

Frequently Asked Questions

Can you taste the lentil flour?

The chocolate and vanilla help balance its flavor, resulting in a rich and pleasantly chocolatey cake. The final flavor is much more about the cocoa than the lentils.

Is this cake gluten-free?

Lentils are naturally gluten-free. For a completely gluten-free preparation, make sure all other ingredients are certified gluten-free and avoid cross-contamination during preparation.

Can I make it without chocolate chips?

Absolutely. The cake is delicious on its own, but chocolate chips add extra pockets of melted chocolate.

How should I store it?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

Can it be frozen?

Yes. Slice the cake and freeze the portions individually for up to 3 months.

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