When you’re on a sugar, dairy and gluten free diet, one thing I bet you thought you’d never be able to eat again is cake. My spiced chestnut loaf will show you otherwise!
This recipe has absolutely no added sugar; not in the form of dates, not in the form of honey, and no maple syrup!
The use of chestnut flour gives the loaf it’s natural sweetness, almond flour and coconut oil gives it some moistness, and warm fragrant spices give it a soft flavour reminiscent of a carrot cake (which used to be my favourite!).
You could eat the loaf on it’s own of course, but my favourite is to spread on some runny almond butter (to act as a buttercream substitute, making the cake more indulgent. If you’re into food combining, you would know that carbs and fats always pair well together as well!), and finally adding a scattering of cacao nibs for a chocolatey crunch.
The resulting bake is very consistent, quite light and practically guaranteed to not get a soggy bottom! Because it holds together very well, this cake is a great snack to have on the go as it would travel well. I actually included it in another post about an epic anti-candida packed lunch which you can read here.
Another wonderful thing about this recipe is it is packed with candida-fighting ingredients; apple cider vinegar, cinnamon, clove, coconut oil and ginger are all anti-fungal candida haters! Bonus!
Time to prepare: 10 minutes Cook time: 30 minutes
Difficulty level: Easy
Serves: Makes 1 loaf which you can cut into around 10 small slices
- 55g almond flour
- 70g chestnut flour
- 1/4 tsp of bicarbonate of soda
- 1/2 tsp of cream of tartar
- pinch of fine salt (I use pink himalayan)
- 1/2 tsp mixed spice blend (the mixed spice jar in my cupboard is just from Aldi and contains cassia, coriander seeds, caraway, nutmeg, ginger and clove but I’m sure any blend would do fine)
- 1/2 tsp ground cinnamon (you can be more or less generous if you like spices! I tend to be more generous)
- 3 organic eggs
- 1 tsp apple cider vinegar (ACV)
- 2 tbsp melted coconut oil
- almond butter
- cacao nibs
- Weigh out and mix together all of the dry ingredients
- In a separate bowl mix together the eggs, ACV and melted coconut oil with a fork
- Roughly line a loaf tin with baking parchment – you do not need to oil the tin as well as there is enough fat in the recipe to prevent sticking
- Bake in a pre-heated oven for around 30 minutes – the cake will not rise by very much and it will have a golden brown shiny crust. The cake is done when it is firm to touch and you can poke a knife in which comes out clean.
- I like to top mine with almond butter and cacao nibs
- Best served when still slightly warm from the oven to melt the almond butter even more!
- Double the ingredients to make a bigger loaf – I found the cooking time didn’t increase that much
- Slice the entire loaf and freeze to help you with portion control – simply leave a slice out to defrost, or pop in the toaster
- Although it’s awesome that this cake is gluten, dairy and sugar free, it is still higher in carbs so keep this as a treat food, and don’t over-endulge!