Chestnut Flour Cake with Hormone-Balancing Seeds
Prep time
Cook time
Total time
Equipment: 7-inch round cake pan
Recipe type: Dessert
Serves: 8
  • 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
  1. Preheat oven to 325ºF. Line a 7-inch round cake pan with parchment paper and grease sides with ½ tsp of ghee.
  2. 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.
  3. 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.
  4. 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.
Storage: Store leftover cake in an airtight container in a cool, dry spot for up to 5 days.
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