Dairy-Free Chestnut Cake
This dairy-free chestnut cake is a special and wholesome dessert distinguished by the rich taste of chestnuts and the creamy smoothness of coconut milk. It's an ideal choice for those seeking a dairy-free alternative without sacrificing flavor. Easy to prepare yet impressive in both appearance and taste, it's a delightful centerpiece for any festive table.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a bowl, whisk together the whole wheat flour, baking powder, cocoa powder, and cane sugar.
3
In a separate bowl, combine the coconut milk, coconut oil, and vanilla extract.
4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
6
Prepare the chestnut cream: in a bowl, combine the chestnut puree, erythritol, and a splash of coconut milk until smooth and creamy.
7
Using a long serrated knife, slice the cooled cake horizontally in half. Spread half of the chestnut cream evenly over the bottom layer.
8
Place the top layer of the cake on top of the cream. Frost the top and sides of the cake with the remaining chestnut cream.
9
Dust the cake with cocoa powder and decorate with chestnut pieces.
10
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
