Dairy-free chestnut cake
This dairy-free chestnut cake is super easy to make. It’s bit more dense than a normal cake, so it’s perfect with your morning coffee and afternoon tea, or you can serve it with custard or whipped cream after a meal. Also, you can use this cake at Halloween as a base for scary cemetery”or serve it at Christmas time with mulled wine.
Ingredients
Method
- Preheat the oven to 190°C. Grese and line the base of a cake tin.
- In a large bowl, combine the eggs, oil, chestnut purée and milk. Mix well until smooth, then add the sugar. Mix again.
- Add gradually the flour and the baking powder.
- When you have a smooth batter, pour it into the cake tin.
- Bake the cake in the middle of the oven for 30 minutes or until an inserted skewer comes out dry.
- Let the cake cool in the tin for 5 minutes, then transfer it from the tin to a wire rack.
- Dust with some icing sugar, or make some chestnut cream/icing and spread on the top.