Grain-Free Chestnut Chocolate Cake

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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