Description

This gluten-free chestnut flour cake combines naturally sweet chestnut and tigernut flours with grated carrots, parsnip, and apple. Hazelnut butter and coconut cream give it a rich, tender texture, while the root vegetables provide enough sweetness that no added sweetener is necessary. Use less flour for a moist, dense cake or more for a slightly drier, more traditional cake-like texture.

Ingredients

1 tablespoon coconut oil, for greasing the baking dish
4 pastured eggs
Seeds scraped from a 2-inch piece of vanilla bean, or 1 tablespoon vanilla extract
Pinch of sea salt
300 milliliters coconut cream or full-fat coconut milk
150 grams hazelnut butter, softened and well mixed
250–350 grams chestnut flour and tigernut flour, combined in equal proportions
1 teaspoon baking powder
2 medium carrots, grated
1 medium parsnip, grated
1 small apple, cut into small cubes
1 teaspoon cinnamon or another warming spice, optional

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Instructions

Preheat the oven to 350°F (180°C). Grease a 9-inch (23-centimeter) pie dish well with the coconut oil. For easier release, you can also line the bottom with parchment paper.
In a large bowl, beat the eggs with the vanilla and salt. Add the coconut cream and hazelnut butter and mix until creamy and well combined.
In a separate bowl, combine the chestnut flour, tigernut flour, and baking powder. Gradually add the dry ingredients to the egg mixture, mixing until incorporated.
Choose the flour quantity according to your preferred texture. Use about 250 grams for a moist, dense cake or increase the quantity toward 350 grams for a drier, more cake-like texture. The batter will remain relatively loose.
Add the grated carrots, grated parsnip, cubed apple, and cinnamon, if using. Fold everything together with a spatula.
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes, beginning to check after 30 minutes. The cake is ready when the top is golden brown, the center is set, and the surface is no longer soft when gently pressed.
Allow the cake to cool slightly before slicing and serving.

Notes

Use equal quantities of chestnut and tigernut flour: 125 grams of each for 250 grams total, or up to 175 grams of each for 350 grams total.

Baking time may vary with the amount of flour, the moisture in the fruit and vegetables, the baking dish, and your oven.

Hazelnut butter can be replaced with another nut butter. Alternatively, use olive oil, avocado oil, softened coconut oil, or softened butter.

Serve with warm wild blueberries, nut butter, or a drizzle of honey or yacon syrup if you prefer more sweetness.