A delicious chocolate brownie cake. The perfect combination of dense chocolate and gorgeous almond flavour. Served with cashew cream and fresh fruit.
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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 last 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 xxx
A delicious chocolate brownie cake. The perfect combination of dense chocolate and gorgeous almond flavour. Served with cashew cream and fresh fruit.
Prep time: 10 minutes mins
Cook time: 35 minutes mins
6 servings
5 from 1 vote
Ingredients
- 2 tbsp melted coconut oil
- 180 g cooked chestnuts
- 100 g ground almonds
- 1 tbsp vanilla extract
- 1 tsp all spice
- 9 pitted Medjool dates
- 100 g good quality dairy free chocolate melted
- 2 tbsp raw cacao
- 1 tsp baking powder
- 1 tsp almond extract
- Pinch of sea salt
- 3 tbsp coconut sugar or sugar for choice
For the cashew cream
- 200 g soaked cashews
- Juice 1 lemon
- 2 tbsp maple syrup
- 1/2 tbsp vanilla extract
- Pinch sea salt
- Water
- Strawberries/fruit
Alternative toppings
- Vegan cream cheese
- Apples or pears sliced
- Nuts of choice
Instructions
Pre heat your oven to 180C
Pop 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).
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).
Bake for 20 minutes until the edges are getting a little brown.
To make the cashew cream
Pop all the ingredients into your cleaned food processor and blitz until smooth and creamy.
Add a little water if the consistency is a little thick.
Allow to cool and then top with the cashew cream and strawberries.
Alternative toppings
Top with the cream cheese, sliced fruits and nuts.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Chocolate, Almonds or Chestnuts
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Chai Spiced Parsnip Cake
Apple Almond blondies
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Almond, Lemon and Rhubarb Cake
Discuss this Recipe with Niki
14 Responses
This cake looks so beautiful that so want to make some for a friends wedding. Can it be frozen and then thawed later to add the topping? Many thanks.
Reply
Hi Kathy
So happy you like.
I’m afraid I haven’t tried freezing it.
Love
niki xxReply
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 youReply
Hi Julian
So happy you liked it.My best
Niki xReply
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?
Reply
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 xxxReply
Hi,
can I use chestnut floor instead chestnut?
Reply
I dont think so on this one x
Reply
Are the chestnuts roasted Nicki or can they be cooked any other way? I roasted dome at Christmas and they turned out very hard.
Reply
Hi Barbara
Yes they are pre cooked ones. So soft rather than hard.
I hope you can find some.
Love
Niki xxReply
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!
Reply
Brilliant, hope you enjoyed xxx
Reply
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.
Reply
Thank you honey!
I know I’ve gone full on chocolate – makes a big difference though!!
So glad you like it Dee!
Love, Niki xxxReply
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Thank you, and much love, Niki xxx
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