Vegan chestnut cake

Name: Vegan chestnut cake
Prep time: 20 min
Total time: 65 min
Yield: 10
Ingredients: 150 g spelt flour; 100 g ground hazelnuts; 3 tsp baking powder; 140 g sugar; 120 g margarine; 1 dl oat drink; 250 g frozen chestnut puree; 200 g apple sauce; 20 g hazelnuts; 1 tbsp coconut oil; 1 pinch salt; 150 g vegan dark chocolate

Vegan Baking sweet

Total: 1 hr 5 min. | Active: 20 min.

vegan, lactose-free

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I can already hear the cry of the street vendors – "Hot roasted chestnuts!" I love chestnuts and have wanted to try out a vegan chestnut cake for a while. I've refined my version with chocolate icing and chopped hazelnuts. Thanks to the chestnut puree, this chestnut cake is very moist and will therefore keep for quite a few days.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 10 pieces

Cake mixture
150 g	spelt flour
100 g	ground hazelnuts
3 tsp	baking powder
1 pinch	salt
140 g	sugar
120 g	margarine
250 g	frozen chestnut puree, defrosted
1 dl	oat drink
200 g	apple sauce

Chocolate icing
150 g	vegan dark chocolate, coarsely chopped
1 tbsp	coconut oil
20 g	hazelnuts, coarsely chopped

How it's done

Cake mixture

Mix the flour, hazelnuts, baking powder and salt in a bowl. Combine the sugar with the margarine and chestnut puree, add to the flour. Pour in the oat milk, add the apple sauce, mix well. Transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Chocolate icing

Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour the icing over the cake, scatter the hazelnuts on top, leave to dry.

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