When I saw Kathy's recipe for Chestnut Chocolate Cake with Cinna Pumpkin Cream Frosting, I knew I had to have it. I've had a can of peeled, roasted chestnuts in my pantry for about 11 months. And chocolate chips and pumpkin are on sale at the Co-op. Oh, and it sounds freakin' amazing.
I did change the recipe to make it gluten-free, though, because it's so sad to see the look on my sweetie's face when he learns that he can't eat something I've just baked.
You should go to Kathy's site "Healthy. Happy. Life" to get the original recipe and the recipe for the frosting. I messed up the frosting recipe, but I thought the cake was so darn good it didn't even need it!Chestnut Choco Cake
dry:
1 1/2 cup millet flour
1 1/2 cup millet flour
1/2 cup tapioca starch/flour
1 tsp. xanthan gum
3/4 cup evaporated cane juice
1 Tbsp baking powder
1 1/2 tsp sea salt
dash of cinnamon
dash of nutmeg
wet:
1/2 cup melted vegan buttery spread
1/2 cup canned organic pumpkin
1 Tbsp vanilla extract
3/4 cup evaporated cane juice
1 Tbsp baking powder
1 1/2 tsp sea salt
dash of cinnamon
dash of nutmeg
wet:
1/2 cup melted vegan buttery spread
1/2 cup canned organic pumpkin
1 Tbsp vanilla extract
1/4 cup vanilla soy creamer
1 cup vanilla soy or hemp milk
Batter Fold in:
1 cup vegan chocolate chips
1 cup roughly chopped chestnuts
Directions:
1. Pre-heat oven to 375 degrees.
2. Grease with spray oil, a casserole dish.
3. Add all dry tea cake ingredients to a large mixing bowl. Mix well.
4. Add in the wet ingredients. Stir until well blended. You should have a fluffy dense batter. It will not be of liquid consistency.
5. Fold in the chopped chestnuts and chocolate chips.
6. Pour batter into casserole dish. Smooth out batter to edges with a knife or back end of a spoon. Drizzle better with a bit of maple or agave syrup and a sprinkle of sea salt. (Or pour into mini muffin tins!)
7. Place in oven and bake for 30 minutes, or until a light brown crust forms on the edges and the cake begins to pull away from dish. (Mini muffins only bake for 15 minutes).
8. Pull cooked cake from oven and allow to cool.
9. When both the cake and frosting have cooled, you can frost the cake. Sprinkle with leftover chopped raw pecans. Slice into squares.
10. Serve cool. Store in fridge.
1 cup vanilla soy or hemp milk
Batter Fold in:
1 cup vegan chocolate chips
1 cup roughly chopped chestnuts
Directions:
1. Pre-heat oven to 375 degrees.
2. Grease with spray oil, a casserole dish.
3. Add all dry tea cake ingredients to a large mixing bowl. Mix well.
4. Add in the wet ingredients. Stir until well blended. You should have a fluffy dense batter. It will not be of liquid consistency.
5. Fold in the chopped chestnuts and chocolate chips.
6. Pour batter into casserole dish. Smooth out batter to edges with a knife or back end of a spoon. Drizzle better with a bit of maple or agave syrup and a sprinkle of sea salt. (Or pour into mini muffin tins!)
7. Place in oven and bake for 30 minutes, or until a light brown crust forms on the edges and the cake begins to pull away from dish. (Mini muffins only bake for 15 minutes).
8. Pull cooked cake from oven and allow to cool.
9. When both the cake and frosting have cooled, you can frost the cake. Sprinkle with leftover chopped raw pecans. Slice into squares.
10. Serve cool. Store in fridge.
3 comments:
This sounds like a stellar dessert! And BONUS that it's gluten-free! :)
Oh yum! I was just talking about how I want to try making some kind of sweet chestnut recipe. This looks like a great one to try! :) Thanks!
-K
squeeeeeeeeee! so cool you made kathy’s cake gluten-free so you both could enjoy it! i went gluten-free back in june & this sounds so perfect – i have yet to enjoy a gluten-free cake! oh my gosh – i can’t wait to make this & i love the idea of enjoying them as muffins. thanks, Liz!
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