Vegan Chestnut Cake
A delicious autumn cake with chestnut puree.
Servings: 1 Cake
Equipment
- Baking oven
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
Instructions
- Put all dry ingredients (flour to baking soda) in a bowl and mix - set aside
- 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)
- Heat the oven to 180 degrees
- Grease and flour a 26-28 cm cake pan
- Pour in the dough and bake for approx. 50-60 minutes - do a stick test
- Let cool, then melt the chocolate and pour over the cake
- Sprinkle with chopped almonds