The name’s a bit of a mouthful! The original title “Chocolate chestnut cake” just didn’t do it justice for me, since I could definitely taste almond more than chestnut.
My version here has just a smidgeon of melted dark chocolate added to the topping. Gives it a smoother finish - that’s my excuse!
I came upon this recipe on Instagram earlier in the year on the fab Rebel-kitchen/-recipe page. Not one of hers, but a cake she was raving about and which she kindly shared. I’d love to know whose cake it originally was…
It was forgotten about until last week when my scribbles were unearthed from a pile of to-do papers.
It’s quick and easy to make, and ticks all the boxes: vegan, gluten and dairy free.
Deliciously moist and absolutely DIVINE!
120g almond flour
120g chestnut flour
100ml coconut oil, melted
500ml coconut milk (or any other plant milk)
80g sugar (coconut sugar if you have it)
1 tsp baking powder
1/2 tsp bicarb of soda
5-6 tbsp cocao
140g ground almonds
60g coconut milk
1 tbsp sugar (ditto coconut sugar)
1 tsp vanilla
100g dark chocolate, melted
Grease a medium-size round cake tin with coconut oil. Beat all the cake ingredients to a smooth batter.
Bake in a 160 degree oven (350 fahrenheit) for about 30-40 minutes, or until just cooked in the middle – my toothpick came out a bit sticky.
To make the topping, melt the chocolate in a bain-marie with 2 tbsp water. Blitz all the ingredients then add the melted chocolate and stir to a smooth paste. Add a little more coconut milk if it’s too claggy.
Top the cake with berries or any seasonal fruit, and enjoy!