Ring in the golden days of autumn with this delicious naked chestnut cake. |
Preheat your oven to 180 degrees C and grease two round cake pans (18-20 cm diameter). Prepare the flaxeggs: Add 150ml of lukewarm water to the the flaxseed flour and mix well. Set aside. Using an electric blender, blend the oats until you get fine oat flour. Pour the oat flour into a bowl and mix in the buckwheat flour, pinch of salt, baking powder and vanilla pod seeds. Combine well. Grate the oranges and mix in the zest. Add the coconut blossom sugar and blend it all. Puree the chopped apple (remove the core first) and combine with the maple syrup, flaxeggs, milk and chestnut puree. I use a hand blender and it works perfectly. Mix the wet with the dry ingredients and combine well. Now divide your cake batter evenly onto your two prepared cake tins. Bake for approx. 20-25 minutes and let it cool off completely.
Mix all ingredients using a hand blender. Blend until smooth. Take your cakes out of the tins and assemble one of them bottom-up on a cake stand or nice plate. Spread the chestnut filling evenly on top and cover with the second cake (flat side down).