Chocolate Chestnut Cake

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5

Organic Eggs

150 g

Coconut Sugar

or Light Brown Sugar

50 g

Unsweetened Cocoa Powder

280 g

Chestnut Flour

10 g

Baking Powder

150 mL

Rice Milk

or Soy Milk

1 pinch

Salt

as needed

Oil

for greasing the tin

Cooking Instructions

HIDE IMAGES

Step 1

Preheat your oven to 355 degrees F (180 degrees C).

Step 2

Start off by beating Organic Eggs (5) and Coconut Sugar (150 g) with a whisk for about 10 minutes, or until pale and very foaming.

Step 3

When almost ready and while still beating, pour in the Rice Milk (150 mL) slowly.

Step 4

In a bowl add the Unsweetened Cocoa Powder (50 g) , Chestnut Flour (280 g) , Baking Powder (10 g) and Salt (1 pinch) .

Step 5

Stir them together and slowly sift them into the egg mixture, folding them with a spatula from bottom to top

Step 6

Grease a baking pan with Oil (as needed) and pour in the mixture.

Step 7

Bake in preheated oven for about 50 minutes. Take it out of the oven and let the cake cool down completely before removing it from the pan.

Step 8

Decorate it with fresh fruit and a dust of powdered sugar if desired. This is so good for breakfast, dipped in a hot cup of milk or tea!