Vegan Chestnut cake

Prep 20 min·Cook 50 min·1 Cake·VEGAN·430 kcal

Ingredients

300 g flour (e.g. wheat or spelt)
150 g ground almonds (or hazelnuts)
25 g cornstarch
150 g cane sugar
1/2 tsp ground vanilla
1 tsp cinnamon
pinch of salt
1 tsp baking powder
1 tsp baking soda
350 g chestnut puree
200 ml plant based milk (e.g. soy, oat)
120 ml neutral oil (e.g. Rapeseed or coconut oil, liquid)
100 ml sparkling water
1 tbsp apple cider vinegar
100 g dark chocolate
almonds for decoration

Equipment: Baking oven

Instructions

1.Put all dry ingredients (flour to baking soda) in a bowl and mix - set aside
2.Mix the remaining ingredients in a second bowl, then gradually mix in the dry ingredients until everything is mixed (do not stir too long so that the dough remains fluffy)
3.Heat the oven to 180 degrees
4.Grease and flour a 26-28 cm cake pan
5.Pour in the dough and bake for approx. 50-60 minutes - do a stick test
6.Let cool, then melt the chocolate and pour over the cake
7.Sprinkle with chopped almonds

Notes

Tip from my kitchen: the chestnut cake tastes almost even better on the second day, once the chestnut flavour has settled in, so you can bake it a day ahead or freeze it. If you cannot find ready-made chestnut puree, simply simmer cooked chestnuts with a little plant-based milk and blend them smooth. Ground hazelnuts work instead of almonds for a bolder note. Do not overmix the batter so the cake stays nice and fluffy.

Nutrition per serving: 430 kcal