Low Fat Chestnut Cake

I’ve discovered something new today! I have been using chestnuts before in savoury dishes, but I have never tried to use it in desserts. After making this cake I realised that I was missing out a lot! I stumbled upon the original recipe and it looked so good, even a health freak like me couldn’t resist. Plus I was really curious about using chestnuts in dessert. I did of course modified it a lot and skipped the middle part altogether. Not only it was still very yummy, it has a very nice texture and was sweet enough without excessive amounts of sugar.

Chestnuts do make for a very nice cake base so there’s no need to add a lot of flour and they have a natural sweetness, so you only need a little bit extra. What’s most awesome about this dessert is that it’s low-fat, only contains good carbs and no processed sugar. What’s not to like? And a hint of chocolate makes it even better. I really have to make pictures of what I make before it gets eaten…

Some of my alternative ingredients

As usual, I use Xylitol instead of sugar and for this recipe I chose white spelt flour. So, here’s my take on this cake. Serves 2.

For the base:

  • 100g Xylitol
  • 100g vegetable spread (salted is fine)
  • 1 tbsp sugar free vanilla extract
  • 200g pack of whole chestnuts
  • 3 medium eggs
  • 2 tbsp unsweetened cocoa powder
  • 100g organic white spelt flour
  • 1/2 tsp baking powder (aluminium free)
  • Coconut oil for greasing

For the sauce:

  • 150g unsweetened chestnut puree
  • 3 tbsp dark agave nectar
  • 150-200 ml soy cream
  • 1 tsp sugar free vanilla extract

Fresh raspberries to serve.

  1. Preheat the oven to 180C and grease the cake form of your choice. I’ve used the round spring release one. Melt the vegetable spread in a pan over a low heat just until it’s liquid enough. Beat it together with xylitol in a blender or food processor until most xylitol grains dissolve. Add chestnuts to the mixture and process until thick and creamy then pour into a bowl.
  2. Beat eggs with vanilla essence until light and bubbly.
  3. Combine all dry ingredients together and add to the chestnut mixture.
  4. Stir, adding egg mixture gradually. Incorporate everything into a thick batter, pour into prepared container and bake for about 20 minutes. Stick the toothpick in the middle of the cake to check for readiness – it should come out clean. Let the cake to cool.
  5. Mix all the cream ingredients together until smooth and let it cool in the fridge.

Serve the cake the chestnut cream spread over it and raspberries. Yum!

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