As we all know, winter is almost always synonymous with weight gain. With the holiday season fast-approaching (awesome), it also gets tougher to refrain from feasts full of scrumptiously fatty temptation (not so awesome).
But hey, there’s no reason you shouldn’t join the fun because I strongly believe that a delicious indulgence doesn’t have to come bearing caloric catastrophe. You always have a choice of whipping up holiday treats that are smarter, healthier & cleaner for all the upcoming Christmas parties at your friends’, family’s or office. And when I say healthier, I don’t mean those dry, pasty and barely edible kinds.
That’s because the recipe i’m about to share with you is going to blow your mind (and probably everybody else’s). This chocolate cake is so decadent, moist and rich while wholesome, gluten-free, dairy-free, paleo-friendly and refined sugar-free. I used the naturally sweet-flavored organic chestnut flour (gluten & wheat free) as the base of this cake. Its fat and calorie contents are also considerably lower than almond flour & white flour. And the scrumptious hazelnut frosting? It’s just an icing on the cake – no pun intended.
Now you can join the holiday gluttony (in moderation please!?) minus the guilt.
6 tbsp Coconut oil (virgin/cold pressed, at room temp.)
1 cup Chestnut flour
1/2 cup Cacao powder
1/2 tsp Sea salt
1/2 tsp ground Cinnamon (or Nutmeg if preferred)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp natural Vanilla extract
1/4 cup Coconut milk
2 tbsp Date syrup (or paste)
1/4 cup Hazelnut butter
2 tbsp Cacao powder
1/4 cup Coconut milk
1 tbsp Honey or Maple Syrup
a pinch of Sea salt
Preheat the oven to 175c. Line a loaf baking pan with baking/wax paper and set aside.
Beat the coconut oil and honey with an electric mixture on high speed in a large mixing bowl (such as KitchenAid) until a creamy texture is formed.
Sift together the chestnut flour, cocoa powder, salt, cinnamon (or nutmeg if using), baking soda, and baking powder into a medium mixing bowl and set aside.
Whisk together the eggs, vanilla, and coconut milk in a separate small mixing bowl until well combined.
Pour half of the egg mixture into the large mixing bowl with coconut oil/honey content and beat well till combined. Then add half of the chestnut flour mixture into it and beat until combined.
Repeat this process one more time with the remaining mixtures and beat on high for approximately 30-45 seconds.
Pour the cake batter into the baking sheet-lined loaf tin and bake for 35-50 minutes (see note) or until a toothpick comes out clean when pricked.
Mean while, add all the ingredients for the hazelnut frosting into a medium mixing bowl. Beat on high speed till well combined and set aside - scraping the sides of the bowl when necessary.
When the cake is cooked, remove from the oven and let cool in the tin for 10-15 minutes. Gently remove the cake from the loaf tin, peel off the baking paper and let cool to room temperature before frosting the cake evenly over & all round.
Slice it up & voila!
Please note that baking time also depends on the size of the baking pan. If the loaf pan is narrow subsequently making the cake loaf thicker, the longer it will take for the cake to cook. This is why I left a rather wide range for the baking time so keep a watchful eye and regularly check by doing the toothpick test. Remember to go organic as much as you can!