Grain Free Chestnut Chocolate Cake
- Prep Time:
- 15 min
- Cooking Time:
- 35 min
- Serves:
- 8
Ingredients
BASE
1/3 cup cashew butter
1/3 cup coconut flour
2 Tbsp. coconut milk or nut milk
1 Tbsp. pure maple syrup or agave nectar
CAKE
1 ¾ cups chestnut puree (available in jars or cans)
½ cup pure maple syrup or agave nectar
Pinch of sea salt
1 Tbsp. dark rum or 1 tsp. pure vanilla extract
1 cup GF dark chocolate chips or 6 oz. GF dark chocolate bar roughly chopped
2 Tbsp. coconut oil
3 eggs, room temperature
Instructions
- Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper
- In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside
- Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside
- In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best
- Pour batter in the prepared pan and bake for 35 minutes
- Cool in the pan completely then refrigerate for 1 hour before serving
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