1 cup unsweetened full-fat coconut milk, at room temperature
½ cup raw honey
¼ cup ghee, melted
2 tablespoon fresh ginger, peeled and minced
1 teaspoon vanilla extract
2 cups chestnut flour, plus more for dusting
1 teaspoon aluminum-free baking powder
½ teaspoon sea salt
2 tablespoon raw pumpkin kernels
2 teaspoon sesame seeds
How To Make
Preheat oven to 325ºF. Line a 7-inch round cake pan with parchment paper and grease sides with ½ tsp of ghee.
Stir together melted ghee, honey, ginger, coconut milk and vanilla extract in a medium mixing bowl until honey is well incorporated. In a separate medium mixing bowl, stir together chestnut flour, baking powder and sea salt. Gradually stir wet ingredients into dry.
Pour into prepared pan and spread evenly with a spatula. Sprinkle sesame seeds and pumpkin seed kernels on cake. Bake on center rack in oven for 35-40 minutes, until center is set and edges are golden brown.
Cool cake in pan for 10 minutes. Invert cake onto a cooling rack. Cool for 20 minutes longer. Dust with chestnut flour and cut into 8 slices.
Notes
Storage: Store leftover cake in an airtight container in a cool, dry spot for up to 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chestnut-flour-cake/