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Vegan chestnut cake
Nutrition facts per serving:
- Energy in kcal about 430
- Fat about 24g
- Carbohydrates about 46g
- Protein about 5g
This is needed
This is needed
for 10 pieces
Cake mixture
- 150 g spelt flour
- 100 g ground hazelnuts
- 3 tsp baking powder
- 140 g sugar
- 1 pinch salt
- 250 g frozen chestnut puree, defrosted
- 120 g margarine
- 1 dl oat drink
- 200 g apple sauce
Chocolate icing
- 150 g vegan, dark chocolate, coarsely chopped
- 1 tbsp coconut oil
- 20 g hazelnuts, coarsely chopped
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And that's how it's done
And that's how it's done
Cake mixture
Mix the flour, hazelnuts, baking powder and salt in a bowl. Combine the sugar with the margarine and chestnut puree, add to the flour. Pour in the oat milk, add the apple sauce, mix well. Transfer the cake mixture to the prepared tin.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Chocolate icing
Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour the icing over the cake, scatter the hazelnuts on top, leave to dry.
