Chestnut Hazelnut Cake
This dense cake uses gluten-free chestnut flour and roasted hazelnuts to make a delicious dessert.
Ingredients
- ½ cup (120 ml) olive oil
- 3 large eggs, or egg substitute
- ½ cup (120 ml) honey
- 6 dates, pitted
- 1 cup (150 g) chestnut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt, optional
- ¾ cup (100 g) hazelnuts, roasted and chopped
Directions
- Place olive oil, eggs, honey and dates into the Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on slowly increase speed to the highest speed.
- Blend for 45 seconds. Stop machine.
- Pour flour, baking soda and baking powder into the Vitamix container and secure the lid.
- Select variable 1.
- Turn machine on slowly increase speed to the highest speed.
- Pour batter into a separate bowl and mix in chopped hazelnuts
- Prepare 9-inch (23 cm) spring form baking pan.
- Pour batter into pan and bake at 350°F (180°C) for 30 minutes
Nutrition Information
| Serving Size | 1 Slice |
| Amount Per Servings | |
| Calories | 260 |
| Total Fat | 16 |
| Saturated Fat | 2 |
| Cholesterol | 45 |
| Sodium | 190 |
| Total Carbohydrate | 25 |
| Dietary Fiber | 2 |
| Sugars | 16 |
| Protein | 4 |
