This cake with incredible moist and aroma is easy to prepare and is as well suitable for vegans as it is made with apple purée and with no eggs. The apple purée makes the cake very moistly, but chesnuts and spices add a wonderful autumn touch.
Let’s enjoy the colorful autumn and its treats!
- 100 g chestnuts (cooked and peeled)
- 550 g apple purée* (unsweetned)
- 180 g sugar (brown)
- 1 tsp vanilla extract
- 120 ml sunflower oil
- 140 g wheat wholemeal flour
- 50 g almond flour
- 10 g carob flour**
- 1 tbsp cacao powder (unsweetned, intensely black)
- 2 tsp baking soda
- 1 tsp baking powder (at your preference)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- Baking paper
- Oil or butter to grease a cake pan
- Lace-pattern stencil
- Icing sugar for cake decoration
- 1 fist of cooked and peeled chestnuts for cake decoration
1. Preheat the oven to 175C and put the baking paper on the bottom of a cake pan and thoroughly grease a pan with butter or oil.
2. In a large bowl mix apple purée*, chesnuts and sugar with a stick blender into an apple-chesnut blend and add vanilla and oil.
3. In another bowl whisk together all other dry ingredients as wholemeal flour, almond and carob flour, cacao powder, baking soda, cinnamon, ginger, nutmeg, salt and at preference baking powder. Sift the preprared mixture and slowly add it into the apple-chesnut blend, mix well to get a nice smooth cake batter.
4. Spread the batter into prepared cake pan and bake cca. 60 to 75 min. The cake is baked when a wooden skewer inserted into the centre of the cake comes out clean.
5. Freshly baked cake is delicate when warm so let it cool in the pan for about 30 min and only afterwards remove from the pan and let cool completely.
6. Put on a serving plate and decorate with icing sugar and some crushed chestnuts or use lace-pattern stencil to make a pattern of icing sugar on the top of the cake and serve.
* Apple purée
You can use a shop-bought unsweetned apple purée or make your own at home using 3 to 4 large apples, wash (and at preference peel) them, remove kernels and slice into cubes, afterwards simmmer in water (70 ml) and juice of one lemon until the apples are very soft. Use a stick blender to process the apples to a purée and allow to cool completely before using.
** Carob flour
In case you do not have carob flour, you can easily replace it with the same amount of wheat wholemeal flour, but you need to know that the flavour of the cake will not be as rich.