Gluten Free Dessert Recipe: Chestnut Flour Berry Nut Cake | Mama Maggie's Kitchen

Mama Maggie's Kitchen

Name: Gluten Free Dessert Recipe: Chestnut Flour Berry Nut Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Cuisine: American
Ingredients: Calleris Chestnut Flour; Beyond Good Orange Zest, 73% Cocoa; Morton Iodized Salt, 26 Ounce; O Organics Coconut Flour; Talking Rain AQA Water, 9.5 pH; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; O Organics Syrup, Organic, Blue Agave; SIGNATURE SELECTS 100% Orange Juice, No Pulp; Pillsbury Vanilla Cake Mix with OREO Cookie Pieces; Dole Raspberries; Fajita Mix; Hollywood Beauty Coconut Oil; O Organics Sugar, Organic, Powdered

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Gluten Free Dessert Recipe: Chestnut Flour Berry Nut Cake

Serves 1235 mins prep45 mins cook

Chestnut Flour Berry Nut Cake – a delicious cake for breakfast or yummy dessert that’s gluten free and low in fat. By Mama Maggie’s Kitchen

0 servings

What you need

oz chestnut flour

blood orange zest

pinch salt

tbsp coconut flour

cup water

organic eggs

cup agave syrup

orange juice

Pillsbury Vanilla Cake Mix with OREO Cookie Pieces

tsp vanilla cake mix

cup fresh raspberries

oz nut mix

tbsp coconut oil

powdered sugar

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Instructions


0 Preheat oven to 375 degrees F
1 In a large mixing bowl, sift the chestnut flour. Add the orange zest, pinch of salt, and coconut flour.
2 Mix well and then gently add the water, egg, agave syrup, orange juice, and vanilla.
3 Fold in the frozen berries, nuts, and coconut oil until there are no lumps and everything is well combined.
4 Lightly oil an 8-inch cake pan. Pour cake mixture into the pan.
5 Bake for 40 minutes. Remove from pan and let cool.
6 Dust with powdered sugar. Serve and enjoy!

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