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RECIPE
8 INGREDIENTS8 STEPS1HR

Chocolate Chestnut Cake

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Soft and flavourful gluten-free and dairy-free chocolate cake!
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
5
Organic Eggs
2/3 cup
or Light Brown Sugar
1/2 cup
Unsweetened Cocoa Powder
2 1/3 cups
Chestnut Flour
1 Tbsp
Baking Powder
2/3 cup
Rice Milk
or Soy Milk
1 pinch
to taste
Oil
for greasing the tin

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Nutrition Per Serving

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CALORIES
348
FAT
5.4 g
PROTEIN
6.6 g
CARBS
73.3 g

Cooking Instructions

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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
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.
Step 3
When almost ready and while still beating, pour in the Rice Milk (150 milliliter) slowly.
Step 4
In a bowl add the Unsweetened Cocoa Powder (50 gram), Chestnut Flour (280 gram), Baking Powder (1 tablespoon) 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 (to taste) 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!

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Nutrition Per Serving
Calories
348
% Daily Value*
Fat
5.4 g
7%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
148.0 mg
49%
Carbohydrates
73.3 g
27%
Fiber
4.7 g
17%
Sugars
20.3 g
--
Protein
6.6 g
13%
Sodium
303.1 mg
13%
Vitamin D
0.3 µg
2%
Calcium
138.4 mg
11%
Iron
1.9 mg
11%
Potassium
295.4 mg
6%
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