Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

Before I get onto my recipe (and oh my it’s a good one!!!) Just a quick word about the lovely evening I’ve just had as I’m writing this on the way back from an inspirational evening in London at Come Dine with Eve. A panel discussion with the most inspiring female chefs talking about their careers, inspiration and the experiences of women in the restaurant trade. The impressive line up included; Sophie Michell, Ana Morris, Anna Hansen, Chantelle Nicolson, Claire Clark and Lisa Allen – just wow! I’m not sure about you but nothing inspires me more than strong and courageous women following their foodie passion.

I think there’s something a little magical about this recipe. I’m not exaggerating when I say I absolutely love this chocolate brownie cake. For me, it has just the right combination of dense chocolatey texture, sweetness from the dates and gorgeous almond flavour. Imagine a cross between a brownie, torte and the richest chocolate cake and you’re somewhere close to the texture of this amazing dessert.

The secret ingredient is chestnuts, which keep the brownie really moist and work so well with the cacao and almonds. As ever my cake is dairy, gluten and refined sugar free but definitely not lacking in deliciousness.

As a final flourish I topped my cake with a simple cashew cream and deliciously sweet English strawberries. I really hope you like this recipe as much as me. Love Niki xx

Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  6 servings
  10 minutes preparation time
  Aprox 35 minutes cook time

Ingredients

  • 1/3 cup melted organic coconut oil
  • 1 cup cooked chestnuts
  • 1 cup ground almonds
  • 1 tbsp vanilla extract
  • 9 pitted Medjool dates
  • 100g good quality dairy free chocolate, melted
  • 2 tbsp raw cacao
  • ½ tsp baking powder
  • ½ tsp almond essence
  • Pinch of sea salt
  • 1/3 cup coconut sugar or sugar for choice
  • For the cashew cream;
  • 2 cups soaked cashews
  • Juice 1 lemon
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla essence
  • Pinch sea salt
  • Water.
  • Strawberries

Directions

  1. Pre heat your oven to gas mark 4/325F
  2. Pop the the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes. Add in the dates and blitz again, then finally the melted chocolate, ground almonds, cacao, baking powder, almond & vanilla essence, salt and coconut sugar and pulse again until everything is well combined (Please note, the batter is super thick).
  3. Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides).
  4. Bake for 25 minutes on gas mark 4/325ºF until the edges are getting a little brown.
  5.  To make the cashew cream;
  6. Pop all the ingredients into your cleaned food processor and blitz until smooth and creamy.
  7. Add a little water if the consistency is a little thick.
  8. Allow to cool and then top with the cashew cream and strawberries.

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11 Comments

  1. Dee on September 13, 2016 at 8:03 pm

    Hi Niki, Interesting how you call for two forms of chocolate, love that. I imagine it gives a dense chocolate-y flavor. And chestnuts? Wow, this looks fun. Thanks for sharing sweetie! Dee xx.

    • Niki on September 13, 2016 at 8:12 pm

      Thank you honey!
      I know I’ve gone full on chocolate – makes a big difference though!!
      So glad you like it Dee!
      Love, Niki xxx

  2. Carolyn Gray on May 14, 2018 at 5:07 pm

    Just making this cake for two vegan friends. Can it be frozen (without the topping)? So simple to make. Thanks for the recipe. It’s in the oven but looks and smells amazing already!

    • Niki on January 12, 2020 at 1:56 pm

      Brilliant, hope you enjoyed xxx

  3. Barbara on January 31, 2019 at 4:23 pm

    Are the chestnuts roasted Nicki or can they be cooked any other way? I roasted dome at Christmas and they turned out very hard.

    • Niki on February 5, 2019 at 10:01 pm

      Hi Barbara
      Yes they are pre cooked ones. So soft rather than hard.
      I hope you can find some.
      Love
      Niki xx

  4. Lydia on April 23, 2020 at 9:37 pm

    Hello there 🙂

    I’ll be making this delicious sounding cake tomorrow 😋 I think my guests will be impressed this is actually non dairy and gluten free 😏
    Instead of using coconut sugar, do you think I could successfully replace that with another Medjool date or two?

    • Niki on April 24, 2020 at 9:54 am

      Hi Lydia
      Fantastic!
      I haven’t tried but I think so, taste the batter and if its sweet enough and go for it.
      Love
      Niki xxx

  5. Julian Campbell on July 30, 2020 at 8:16 pm

    Turned out really well. I used date syrup instead of the coconut sugar and in the icing. I found 1 cup of cashews ample for the icing. Good be a little sweeter but lovely, dense and rich. Reminded me of chocolate marzipan. Thank you

    • Niki on August 1, 2020 at 10:47 am

      Hi Julian
      So happy you liked it.

      My best
      Niki x

  6. […] Flourless Chocolate, Almond, and Chestnut Brownies […]

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