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Sweet Chestnut Chocolate Cake

Sweet Chestnut Chocolate Cake

This delicious cake is vegan and gluten-free!

Preheat oven to 180ºC.

Sift into a large bowl:

2 cups sweet chestnut flour,

1 cup ground almonds,

½ cup cocoa powder,

2 cups light brown sugar,

2 teaspoons bicarbonate of soda,

1 teaspoon salt

and 3 tablespoons linseed, ground.

Add 2 cups water,

2 tablespoons vinegar,

2 teaspoons vanilla extract

and ½ cup melted coconut oil.

Pour into two greased and floured 8-inch (20cm) round cake tins, and bake for 40 minutes, until a straw poked into the centre comes out clean. Cool completely before removing carefully from the tins.

Layer together with coyo coconut yoghurt or coconut cream. Refrigerate until ready to eat.

Posted 13 Sep 2017. Permanent Link.