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Baked stuff, Geen categorie, Glutenfree, Lactose-free, Recipes, Sweet treats, Vegan
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Sticky chocolate cake with chestnut flour


Chestnut flour is a new discovery for me since a few months ago. It has a great slightly sweet taste and can be used for both cakes, pasta and bread. Today I make a sticky chocolate cake with it.I read that in France the classic way to use the flour for is when making crepe with it. But when I tried it I thought it was almost unbearably sweet, so I have to work on that one to fit my taste buds. Instead, it became this sticky cake using chestnut flour.

The mix with tapioca flour is necessary in order not to get the cake too dense and also to avoid the chestnut flour not getting too prominent in the final result. It is important to run the flour in a sieve so you don’t get any nasty flour lumps in your mouth later.

The result is also completely different when, as its described in the recipe, mixing the dry and the wet ingredients separately  before mixing them together.

The baking time you choose yourself, personally I like it the best when it gets this sticky, almost fudge-like texture… If you don’t like that, just leave it a little longer in the oven.
Chestnut flour can be a bit tricky to find but can often be found online in different stores. Be sure to check the expiration date since the flour is sensitive for temperature and time. After purchasing, use it as fast as you can or store it in the freezer in an air tight container.



Sticky chocolate cake with chestnut flour

Ingredients for one cake
1.5 dl / 110 grams of chestnut flour
1 dl / 60 grams of tapioca flour
1/2 dl / 25 gram corn starch
2 teaspoons / 15 grams of bicarbonate
7 tablespoons / 65 grams of cocoa
1 pinch of salt
3 dl / 150 grams of raw sugar
2 dl / 200 grams of almond milk
2 dl / 190 grams of sunflower oil
2 teaspoons of white wine vinegar

How do I do it?
1. Set the oven at 180 ° C. Prepare a bowl, a wire sieve and a baking tin with loose edges. Measure all dry ingredients except sugar and put in a wired sieve. Pour it all into the bowl and add the sugar.
2. Add the wet ingredients in a high mixing bowl and mix with a stick blender until you get a smooth fluid. It will be quite thick.
3. Add the wet mixture to the dry and mix well. Pour the batter into the cake tin and gently see that it gets evenly spread in the mold.
4. Place the cake in the middle of the oven for about 17 minutes. The cake will still be a bit “woobly” when you take it out from the oven. If you prefer it more baked, just leave it in the oven for a few extra minutes.
Let the cake cool completely before cutting it.To lighten up my almost black cake, I decorated it with some powder from matcha tea, dried lingonberries and eatable gold. On the side I added fresh pomegranate.
Enjoy it as it is or with some fruit and maybe some cream*.

This recipe is naturally free of gluten and lactose*.


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