Preheat your oven to 355 degrees F (180 degrees C).
Start off by beating Organic Egg (5) and Coconut Sugar (150 gram) with a whisk for about 10 minutes, or until pale and very foaming.
When almost ready and while still beating, pour in the Rice Milk (150 milliliter) slowly.
In a bowl add the Unsweetened Cocoa Powder (50 gram), Chestnut Flour (280 gram), Baking Powder (1 tablespoon) and Salt (1 pinch).
Stir them together and slowly sift them into the egg mixture, folding them with a spatula from bottom to top
Grease a baking pan with Oil (to taste) and pour in the mixture.
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.
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!