Sweet Chestnut Cake with Coconut Frosting
- Prep Time:
400ml coconut milk (1 can)
1 tsp agar
3 tbsp maple syrup
½ tsp vanilla
1 pinch of sea salt
200g sweet chestnuts (cooked)
150g whole grain spelt flour
4 tbsp maple syrup
2 tbsp olive oil
150ml plant milk
1,5 tsp baking powder
½ – 1 tsp nutmeg
Place coconut milk in a pot and bring to boil. Add agar, maple syrup, vanilla and sea salt while whisking constantly for 1-2 minutes. Cover the pot with a lit and let it simmer for about 25 minutes on low heat. Whisk every 10 minutes.
When time is up, take from heat and pour into a bowl and let it completely cool for at least 1-2 hours. Once the frosting is cold it will be hard, hence scoop into food processor and blend it until the mixture is creamy and smooth. Place the frosting in a container and let it cool again for at least 30 minutes in the fridge.
Preheat the oven to 180°C. Place the chestnuts in a food processor and mix until they are of flour like consistency. Add all cake ingredients to a bowl and stir well. In case the dough is too solid, add a little bit more plant milk.
Use olive oil to grease a medium sized cake pan (rather smaller than bigger) and add the dough.
Bake the cake for about 40 minutes, though time might vary from oven to oven.
Let the cake cool off, before evenly spreading the frosting on top. For an additional topping use some extra chestnut and desiccated coconut if wanted.