Fudgy Chocolate Chestnut Cake
Updated Feb 15, 2021, Published Dec 23, 2013
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Fudgy Chocolate Chestnut Cake
Ingredients
- 1/3 cup plus 1 tablespoon melted coconut oil
- 2 rounded cups roasted and shelled chestnuts
- 1 tablespoon vanilla extract
- 8-9 pitted Medjool dates, about 1 cup of pitted dates
- 3½ ounces good quality unsweetened chocolate, melted
- ½ teaspoon baking soda
- ½ teaspoon mint extract, almond extract, or orange extract, optional (choose 1, not all 3)
- Pinch of salt
- 1 1/3 cup maple sugar
- 3/4 cup cashew creme sauce
Instructions
- Put the coconut oil, chestnuts, and vanilla in a food processor and process for 1-2 minutes.
- Add the dates to the food processor and process for another 1-2 minutes.
- Add in the rest of the ingredients except the maple sugar and pulse until combined, scraping down the sides of the food processor as necessary.
- Add the maple sugar last and pulse just until there is a uniform batter.
- The batter will be extremely thick.
- Spoon the batter into a greased 8-inch springform pan and smooth with a spatula.
- Bake at 325ºF for 35-40 minutes or until browned on the edges and firm on top.
- Allow to cool.
- Serve slices drizzled with Cashew Creme Sauce.
Nutrition
Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 15gSaturated Fat: 11gSodium: 72mgPotassium: 292mgFiber: 3gSugar: 20gVitamin A: 35IUVitamin C: 0.8mgCalcium: 32mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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