Today’s recipe is dedicated to all those people with a sweet tooth out there who enjoy a splurge in a while. I personally don’t think that every single thing you eat has to super duper healthy and beneficial for you, sometimes I just want a delicious piece of cake and I just don’t care whether it is good for me or not. I mean you’ve still got to enjoy life, right? I sometimes get the impression that everybody keeps trying to come up with healthy desserts yet for me personally a dessert doesn’t necessarily need to be the healthiest. I totally get that lots of people try to create healthy sweet snacks, which I absolutely love and I personally also enjoy having a healthified brownie as a snack once in a while yet snacking and eating dessert are two completely different things in my opinion. So if I want dessert I honestly do not care about its non existant nutritional value for my body however if I want a snack I do indeed mind about its benefits for me. When I want a snack, I want that it gives me energy, I want to improve my level of productivity by eating it and I don’t want to get on a sugar high.
Anyways people, don’t get me wrong, I love my healthy pumpkin brownies, I love chia pudding and I can’t get enough of natures candy, aka delicious dates but once in a while I like to bake cake and add whatever kind of ingredients whether healthy or not.
Enough ranting for today, let’s start with the cake talk. I baked chestnut cake ,which I smothered with the most delicious chocolate ganache after baking it. Guys, this cake just tastes AMAZING! I mean first of all there’s creamy chocolate goodness, secondly there is chestnuts involved and chestnuts are one of my favourite things about the colder months.
Well let me show you the recipe for this yumminess:
- 200g cooked chestnuts
- 200ml soy milk
- 2tbs linseed
- 100g spelt flour
- 90g ground almonds (peeled)
- 150g sugar (coconut sugar works as well)
- 1tsp baking powder
- 1 vanilla bean
- 80g agave
- 100ml chickpea water
- 100g dark chocolate
- 4tbs coconut milk
- chopped almonds
- edible fried flowers
- Preheat oven to 180°C
- Add the flaxseed, soy milk and chestnuts to a food processer and process until smooth.
- Add all the dry ingredients including the seeds of the vanilla bean into a bowl.
- Pour the chestnut mixture and the agave syrup to the dry ingredients and mix until well combined.
- Beat the chickpea water until it has formed stiff peaks.
- Add the beaten chickpea water to the batter and carefully fold it in until well combined.
- Pour your batter into a lined cake tin and bake at 180°C for 25-30 minutes or until a toothpick stuck into the middle comes out clean.
- When your cake has finished baking take it out off the oven and let it cool completely.
- When your cake has cooled completely remove it from the cake tin and place it on a cake rack.
- Melt the chocolate and the coconut milk and pour it on top of the cake, decorate with anything you like, I went with almonds and edible flowers.
Voila guys, scrumptious chocolatey and chestnutty deliciousness , a perfect autumn dessert to treat yourself or your guests.