Chocolate, chestnuts, cake, and paleo! That’s right, have your cake and eat it too is what I say.
This recipe came into my head as I was reminiscing about a cake that I was very fond of when I was a kid. It was your standard sugar-laden, white flour sponge cake with a pureed chestnut filling made by a high-volume chain bakery. I’m sure that it also contained a good dose of preservatives and hydrogenated oil. Childhood comfort foods are hard to say good-bye to, but since I’ve embraced a gluten-free, mainly paleo diet direction, I can’t indulge in crappy commercial baked goods anymore. So, here’s my version of a comforting, and decadent sweet treat that is absolutely guilt free, grain free, and deliciously moist.
When you read the recipe, you will notice that I also use stevia. Now, I know that many of you health conscious foodies have tried, and hated stevia. However, my baking secret is to use less sugar and compensate by using just a little sprinkle of natural green stevia powder to pump up the sweet profile. It really works well, and you won’t detect that there’s stevia at all.
This cake is really great with coffee, but for the ultimate combo, I suggest a bowl of matcha!
For Love of Food, Friends, and Cakes,
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