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    Home / Desserts / Cakes & Cupcakes

    Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}

    Published Dec 24, 2014

    Jump to Recipe Print Recipe

    A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. Heaven.

    delicious Chocolate Chestnut Cream Cake with Coffee + Rum

    My dear friend Gizella, owner of Yoga Mayu, enforcer of hideous core exercises, and giver of the most euphorically painful adjustments, invited me over for a day of cooking and eating a few weeks ago. We gorged. We watched Love, Actually. We leered at Colin Firth. Then we tucked into one of the best desserts of my life. 

    dry ingredients in sieve
    sieving ingredients into bowl

    It was decidedly less painful than one of her classes.

    eggs in bowl
    cake mix in bowl

    "I can't bake!" Gizella always says. But this dessert told a different story. She crumbled cookies and pressed them into a springform pan, drizzled them with coffee, and topped them with a chestnut mascarpone whipped cream infused with vanilla. It struck me that I'd never had chestnuts in dessert before; they're just not that common here in California. A slice of this dessert spawned an obsession.

    coffee in glass

    Days passed where I was unable to forget the taste of that delectable dessert. I had to have more. I thought it would be fun to use chestnut flour in the base, so I whipped up a chocolatey chiffon cake. Since dark rum and chestnuts get on so famously, I added some to the coffee, and I layered the whole thing with copious amounts of mascarpone whipped with chestnut cream, heavy cream, and flavored with vanilla bean and more rum.

    pot of nut cream

    I hadn't used chestnuts in a sweet capacity before, so I was excited to discover two of its forms, and how well they work in desserts. The first is chestnut cream, a puree of chestnuts, sugar, and spices. The kind made by Perrotta is so sublime, I had a hard time stopping myself from eating it all with a spoon straight from a jar. Its adds a subtle creamy density to cream whipped with mascarpone that you may find yourself obsessing over long after it's gone. It tastes like magic. In fact, I snapped up the last jar today at the co-op and plan to use it in this ice cream.

    cake and brush

    The second is chestnut flour. Tan in color and creamy-soft, starchy chestnut flour makes a good wheat substitute, hence its frequent use in Italian pastries. It has a warm, earthy flavor that reminds me of mesquite and makes for a pillowy soft cake that lies somewhere between a sponge cake and a fallen chocolate souffle. I've got my eye on some savory chestnut crepes in The Vibrant Table to use up the rest of my bag of flour.

    dollop of frosting on cake
    frosting spread on cake

    Soaked with boozy syrup and topped with lots of cream, this cake is even better after a day or two in the fridge as the layers continue to meld. It's everything I love about tiramisù in the highly-presentable guise of cake, and it makes enough to serve a crowd. It manages to be fluffy and dense at the same time. The bitter edge of coffee and boozy whiff of rum offset sweet vanilla and cream. The chestnut adds a subtle depth that to me screams Christmas, and cacao nibs on top add a bit of pleasant crunch.

    chocolate sprinkled on cake
    overhead shot of cake
    cake on table

    Jay said this persimmon cake was his favorite dessert of the year. This
    tiramisù-like cake might be mine. I'm torn between wanting to give it
    away to everyone I know and hoarding it all to myself in quite a Scrooge-like manner.

    side shot of Chocolate Chestnut Cream Cake with Coffee + Rum

    All this cake eating did send me into a yoga frenzy, and I've been taking classes up the wazoo in attempt to oust cake-induced calories. Perhaps this was Gizella's sinister plan all along...

    side shot of cake

    If so, I'll have some more, please.

    slice of cream cake

    More Cake Recipes:

    • Two-Persimmon Layer Cake with Cream Cheese Frosting {gluten-free}
    • Ginger Quince Upside-Down Cake {gluten-free}
    • Chai-Spiced Pear Skillet Cake {gluten-free}
    • Gluten-Free Blueberry Coffee Cake with Pecan Streusel
    • Panela-Rum Buttercrunch Toffee
    • Gluten-Free Chocolate Sponge Cake + Nutella Tiramisu

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate chestnut cream cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 votes

    Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}

    Print Recipe Pin Recipe
    A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. Heaven.
    Alanna Taylor-Tobin
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total: 1 hour 30 minutes
    Servings: 12 servings (makes one 9" cake)

    Ingredients

    For the chocolate chestnut chiffon cake:

    • 3/4 cup cocoa powder (2.25 ounces / 65 grams)(I use dutch-processed)
    • 1/2 cup chestnut flour (1.75 ounces / 50 grams)
    • 1/4 cup sweet white rice flour (mochiko) (1.75 ounces / 50 grams)
    • 2 tablespoons tapioca flour (.5 ounces / 15 grams)
    • 1/2 cup plus 2 tablespoons organic blonde cane sugar, plus another 3 tablespoons (4.5 ounces / 125 grams)(1.25 ounces / 35 grams)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 3 large egg yolks
    • 2 large eggs
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons chocolate or coffee extract (optional)
    • 1/4 cup plus 2 tablespoons sunflower oil (3 fluid ounces / 90 ml)(or other neutral oil)
    • 1/2 cup plus 2 tablespoons water (5 ounces / 150 ml)
    • 5 large egg whites (6.5 ounces / 90 grams)
    • 1/2 teaspoon cream of tartar

    For the coffee rum syrup:

    • 3/4 cup double-strength brewed coffee, or espresso (I use decaf)
    • 2 tablespoons sugar
    • 1/2 cup dark rum (such as The Kraken)

    For the chestnut mascarpone cream:

    • 8 ounces chestnut cream (225 grams)(such as Perrotta)
    • 8 ounces mascarpone (225 grams)
    • seeds from 1 vanilla bean (or a teaspoon vanilla extract)
    • pinch salt
    • 1 1/4 cups heavy cream (300 ml)
    • 1 tablespoon sugar
    • 2 tablespoons dark rum

    For finishing:

    • ~ 1/3 cup shaved bittersweet chocolate
    • ~ 2 tablespoons cacao nibs

    Instructions

    Make the cake:

    • Position a rack in the center of the oven and preheat to 350ºLine the bottom of a 9" round cake pan with a round of parchment paper. Cut a strip of parchment paper 5" wide and longer than the circumference of the pan to form a collar on the inside of the pan. This will keep the batter contained as the cake bakes and rises. (Alternatively, you can bake the layers in two 8 or 9" round pans, greased and lined with a round of parchment on the bottom, baking time adjusted.)
    • In a large bowl, sift together the cocoa, chestnut flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Make a well in the flour mixture and add the egg yolks, whole eggs, extracts, and oil. Whisk to form a thick, smooth batter, then gradually whisk in the water.
    • In the clean bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar until they hold soft peaks. Gradually sprinkle in the sugar, and continue beating on medium until the whites hold firm peaks and look smooth and glossy.
    • Vigorously stir about one third of the whipped whites into the batter, then gently but quickly fold in the rest of the whites. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted near the center comes out clean, 45-60 minutes. Let the cake cool completely.
    • When the cake is cool, use a small offset spatula or butter knife to loosen the edges and bottom from the pan. Invert it into your hand, and pry off the pan. Remove the parchment and discard.
    • Place the cake upright on a board, plate, or cake stand (if you have one that rotates, bonus points!). Rub the gooey top layer off the cake gently with your fingertips (this will help the cake absorb the syrup.) With your palm on the top of the cake and the knife held parallel to the work surface, use a sawing motion to cut the cake in half as you rotate it, taking care to make the layers as even as possible.

    Make the syrup:

    • Combine the hot coffee with the sugar and stir to dissolve. Stir in the rum.

    Make the whipped cream:

    • In the clean bowl of a stand mixer fitted with the whip attachment, combine the chestnut cream and mascarpone, and mash the mascarpone smooth. Add the vanilla bean, heavy cream and sugar, and whip on medium-high until the cream holds soft peaks. Beat in the rum. If the mixture gets over-whipped and starts to look grainy, you can rescue it by gently folding in a few tablespoons of cold heavy cream until it looks smooth again. Refrigerate until needed, up to a few hours.

    Assemble the cake:

    • Place the bottom cake round on a circle of parchment paper set on a platter or cake stand. Use a pastry brush to soak the cake with syrup, brushing on a layer, waiting a few minutes to let it absorb, then repeating until the cake is quite moist but not soggy; I used about a third of the syrup here. Top the cake with a little less than half of the whipped cream and spread it almost to the edges.
    • Place the top layer of cake atop the bottom layer, and repeat the syrup-soaking process. Top with the remaining cream, using the back of a spoon to make pretty swoops and swirls. Top the cake with chocolate shavings and cacao nibs. Chill the cake at least an hour to set it, and up to a day or two. You'll want to cover the cake with a cake dome if keeping it for more than a few hours, lest it pick up flavors from the refrigerator.
    • The cake is best within the first two days of making it, but leftovers will keep well, refrigerated airtight, for up to five days.

    Notes

    This tiramisù-like cake is even better made a day or two ahead when the components have a chance to meld. Additionally, the cake can be made 1 day ahead, wrapped airtight and stored at room temperature until needed. The syrup can be made a day or two ahead and refrigerated until needed. The chestnut cream can be made a few hours ahead and refrigerated until needed. 
    Choose a chestnut cream/puree that is sweetened; Perrotta is an excellent brand whose ingredients are chestnuts, sugar, and spices. If you can only find unsweetened chestnut puree, add sugar to the mascarpone concoction to taste. Or you can probably make your own from cooked, peeled chestnuts blended with enough water to make a smooth paste.
    To make chocolate shavings for the top, use a vegetable peeler to pare away shards from a chocolate bar. I used about 1/3 cup.
    You will need 5 whole eggs and 2 egg whites for this recipe. 
    I use decaf coffee here so I can eat as much cake at night as I like. I used 1/2 cup beans, ground, and 2 cups boiling water steeped in a French press 4 minutes, and I had some leftover for an afternoon cuppa.
    All ounce measurements are by weight unless otherwise stated. 
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 484kcalCarbohydrates: 31gProtein: 8gFat: 35gSaturated Fat: 18gCholesterol: 155mgSodium: 165mgPotassium: 256mgFiber: 3gSugar: 16gVitamin A: 1015IUVitamin C: 3.9mgCalcium: 101mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}

    A few notes:
    This tiramisù-like cake is even better made a day or two ahead when the components have a chance to meld. Additionally, the cake can be made 1 day ahead, wrapped airtight and stored at room temperature until needed. The syrup can be made a day or two ahead and refrigerated until needed. The chestnut cream can be made a few hours ahead and refrigerated until needed. 

    Choose a chestnut cream/puree that is sweetened; Perrotta is an excellent brand whose ingredients are chestnuts, sugar, and spices. If you can only find unsweetened chestnut puree, add sugar to the mascarpone concoction to taste. Or you can probably make your own from cooked, peeled chestnuts blended with enough water to make a smooth paste.

    To make chocolate shavings for the top, use a vegetable peeler to pare away shards from a chocolate bar. I used about 1/3 cup.

    You will need 5 whole eggs and 2 egg whites for this recipe. 

    I use decaf coffee here so I can eat as much cake at night as I like. I used 1/2 cup beans, ground, and 2 cups boiling water steeped in a French press 4 minutes, and I had some leftover for an afternoon cuppa.

    All ounce measurements are by weight unless otherwise stated. 

    Makes 1 (9-inch) cake, about 12 servings

    For the chocolate chestnut chiffon cake:
    3/4 cup (2.25 ounces / 65 grams) cocoa powder (I use dutch-processed)
    1/2 cup (1.75 ounces / 50 grams) chestnut flour
    1/4 cup (1.25 ounces / 35 grams) sweet white rice flour (mochiko)
    2 tablespoons (.5 ounces / 15 grams) tapioca flour
    1/2 cup plus 2 tablespoons (4.5 ounces / 125 grams) organic blonde cane sugar, plus another 3 tablespoons (1.25 ounces / 35 grams)
    1 1/2 teaspoons baking powder
    1/2 teaspoon fine sea salt
    3 large egg yolks
    2 large eggs
    1 1/2 teaspoons vanilla extract
    1 1/2 teaspoons chocolate or coffee extract (optional)
    1/4 cup plus 2 tablespoons (3 fluid ounces / 90 ml) sunflower oil (or other neutral oil)
    1/2 cup plus 2 tablespoons (5 ounces / 150 ml) water
    5 large egg whites (6.5 ounces / 90 grams)
    1/2 teaspoon cream of tartar

    For the coffee rum syrup:
    3/4 cup double-strength brewed coffee, or espresso (I use decaf)
    2 tablespoons sugar
    1/2 cup dark rum (such as The Kraken)

    For the chestnut mascarpone cream:
    8 ounces (225 grams) chestnut cream (such as Perrotta)
    8 ounces (225 grams) mascarpone
    seeds from 1 vanilla bean (or a teaspoon vanilla extract)
    pinch salt
    1 1/4 cups (300 ml) heavy cream
    1 tablespoon sugar
    2 tablespoons dark rum

    For finishing:
    ~ 1/3 cup shaved bittersweet chocolate
    ~ 2 tablespoons cacao nibs

    Make the cake:
    Position a rack in the center of the oven and preheat to 350ºF. Line the bottom of a 9" round cake pan with a round of parchment paper. Cut a strip of parchment paper 5" wide and longer than the circumference of the pan to form a collar on the inside of the pan. This will keep the batter contained as the cake bakes and rises. (Alternatively, you can bake the layers in two 8 or 9" round pans, greased and lined with a round of parchment on the bottom, baking time adjusted.)

    In a large bowl, sift together the cocoa, chestnut flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Make a well in the flour mixture and add the egg yolks, whole eggs, extracts, and oil. Whisk to form a thick, smooth batter, then gradually whisk in the water.

    In the clean bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar until they hold soft peaks. Gradually sprinkle in the sugar, and continue beating on medium until the whites hold firm peaks and look smooth and glossy.

    Vigorously stir about one third of the whipped whites into the batter, then gently but quickly fold in the rest of the whites. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted near the center comes out clean, 45-60 minutes. Let the cake cool completely.

    When the cake is cool, use a small offset spatula or butter knife to
    loosen the edges and bottom from the pan. Invert it into your hand, and
    pry off the pan. Remove the parchment and discard. Place the cake
    upright on a board, plate, or cake stand (if you have one that rotates,
    bonus points!). Rub the gooey top layer off the cake gently with your fingertips (this will help the cake absorb the syrup.) With your palm on the
    top of the cake and the knife held parallel to the work surface, use a
    sawing motion to cut the cake in half as you rotate it, taking care to make the
    layers as even as possible.

    Make the syrup:
    Combine the hot coffee with the sugar and stir to dissolve. Stir in the rum.

    Make the whipped cream:
    In the clean bowl of a stand mixer fitted with the whip attachment, combine the chestnut cream and mascarpone, and mash the mascarpone smooth. Add the vanilla bean, heavy cream and sugar, and whip on medium-high until the cream holds soft peaks. Beat in the rum. If the mixture gets over-whipped and starts to look grainy, you can rescue it by gently folding in a few tablespoons of cold heavy cream until it looks smooth again. Refrigerate until needed, up to a few hours.

    Assemble the cake:
    Place the bottom cake round on a circle of parchment paper set on a platter or cake stand. Use a pastry brush to soak the cake with syrup, brushing on a layer, waiting a few minutes to let it absorb, then repeating until the cake is quite moist but not soggy; I used about a third of the syrup here. Top the cake with a little less than half of the whipped cream and spread it almost to the edges.

    Place the top layer of cake atop the bottom layer, and repeat the syrup-soaking process. Top with the remaining cream, using the back of a spoon to make pretty swoops and swirls. Top the cake with chocolate shavings and cacao nibs. Chill the cake at least an hour to set it, and up to a day or two. You'll want to cover the cake with a cake dome if keeping it for more than a few hours, lest it pick up flavors from the refrigerator.

    The cake is best within the first two days of making it, but leftovers will keep well, refrigerated airtight, for up to five days.

    top down shot of Chocolate Chestnut Cream Cake with Coffee + Rum

    You might also like...

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    « Gluten-Free Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting
    Baked Chilaquiles with Black Beans and Kale »

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    Reader Interactions

    Comments

    1. Sarah @ Snixy Kitchen says

      December 24, 2014 at 9:33 am

      You amaze me with your inventiveness and cake-making skills. The way you describe all of the components of this cake made me imagine I was eating it again and now I'd like more please too. A whole cake to myself.

      (Also - funny story: As I was reading your post, I thought about chestnut crepes and was about to chat you to ask if you'd ever made chestnut crepes...and then I kept reading. You are IN MY HEAD)

      Reply
      • Alanna says

        December 30, 2014 at 2:33 am

        Awwwww, you are so sweet. Thank you. One cake all for yourself coming right up. ;) Also, chestnut crepes!! I can't wait.

        Reply
    2. [email protected] says

      December 24, 2014 at 11:53 am

      A beautiful cake with one of my favorite ingredients, chestnut!

      Reply
      • Alanna says

        December 30, 2014 at 2:33 am

        Thanks! Such an underused, lovely ingredient. :)

        Reply
    3. Alanna @ One Tough Cookie says

      December 24, 2014 at 4:57 pm

      Alanna, this looks absolutely fantastic! I bought a bag of chestnut flour a few weeks ago when I stumbled across it at this small Italian grocery store, but I hadn't yet figured out what to make with it. Thanks for the inspiration! I feel like I need this in my mouth immediately. Happy Holidays, and may the new year be filled with plenty more baked wonders!

      Reply
      • Alanna says

        December 30, 2014 at 2:34 am

        Thanks, Alanna! Please let me know if you give this one a go! I bet chestnut flour would be awesome in brownies or chocolate chip cookies, too. Happiest holidays to you too!!

        Reply
    4. Erika K says

      December 24, 2014 at 11:22 pm

      I would just like to let anyone who is curious about this cake know that I got to try a slice and OMG. It is PHENOMENAL. Make this now!!!

      I'm seriously so thrilled I got to try a piece of this magic, Alanna. Just such perfect textures, flavors...sigh. Still dreaming of it. I'm going to have to go find some chestnut cream somewhere! (Btw was Rainbow Grocery the place you were telling me I had to go?) Love these absolutely gorgeous photos--as always--that totally do the cake justice <3

      Reply
      • Alanna says

        December 31, 2014 at 11:33 pm

        Aw, thanks Erika! I'm so glad you got to try some and I hope it didn't spoil your clay pot dinner. And yes, Rainbow is pretty much my favorite place in the world and I think you'll love it too. :)

        Reply
    5. Amelia says

      December 26, 2014 at 10:08 am

      I made this cake for Christmas for the gluten free women in my family who all happen to love chestnuts. It was a big hit, overcoming the serious obstacle that new desserts have in being welcomed to my tradition driven family. I think it is the most delicate, fluffy, gluten free thing I've ever made or tasted. Chestnut flour, who knew?!

      Reply
      • Alanna says

        December 31, 2014 at 11:36 pm

        Yay!! Thanks so much for making it A!

        Reply
    6. GlutenFreeHappyTummy says

      December 27, 2014 at 2:37 am

      yay guten free! looks marvelous!

      Reply
      • Alanna says

        December 31, 2014 at 11:37 pm

        Thanks!

        Reply
    7. Tina @ Just Putzing Around the Kitchen says

      December 29, 2014 at 3:18 pm

      I kind of want to stick my head right into the middle of that cake and eat my way out. Weird, yes. But it also feels appropriate.

      Reply
      • Alanna says

        December 31, 2014 at 11:37 pm

        Haha, love it! Also - me too. :)

        Reply
    8. Ana says

      December 29, 2014 at 7:25 pm

      Your photos are always lovely, but these are exceptionally beautiful!

      Reply
      • Alanna says

        December 31, 2014 at 11:37 pm

        Aw, thank you Ana. :)

        Reply
    9. todd wagner says

      December 29, 2014 at 9:25 pm

      I came for the rum, and left with a whole cake :P

      Reply
      • Alanna says

        December 31, 2014 at 11:38 pm

        :)

        Reply
    10. Laura (Tutti Dolci) says

      January 03, 2015 at 5:44 am

      This might be the ultimate winter cake, it sounds exceptional!

      Reply
      • Alanna says

        January 23, 2015 at 7:26 am

        Wow, that's high praise from you - thanks!!

        Reply
    11. Lauren Hudson says

      January 22, 2015 at 10:50 am

      Absolutely love this! looks like such a great recipe, I'll have to try it!

      Also your food photography is incredible, any tips for a novice? I'd love to be able to take photos like that.

      Lauren xx

      Reply
      • Alanna says

        January 23, 2015 at 7:27 am

        Thank you! Check out my post on 12 things that have helped my food photography: https://bojongourmet.com/2014/06/12-things-that-have-helped-my-food.html

        Reply
    12. LittleSugarSnaps says

      January 28, 2015 at 11:36 am

      Beautiful photos to go with a fab sounding recipe and you like Colin Firth. I'm about to sign up. I love your style of writing.

      Reply
      • Alanna says

        January 28, 2015 at 5:04 pm

        "Like" is an understatement. :) Thanks!

        Reply
    13. Anonymous says

      February 06, 2015 at 2:12 am

      Hi looks good your recipe and in where i can buy sweet white flour or which other ingredient i can replace ...like brow or white rice flour and the mascarpone is a cheese right? what other i can replace i don't like any cheese.

      Reply
    14. Anonymous says

      February 11, 2015 at 5:19 pm

      I don't know if you care if people is stealing your images but I found one of your images on this page https://www.facebook.com/pages/Caf%C3%A9-Canela-Chocolate/358302460931069?fref=nf

      Reply
      • Alanna says

        February 12, 2015 at 7:56 am

        Oh, thank you for letting me know.

        Reply
    15. Starbucks Ground Coffee in Chicago says

      May 22, 2015 at 1:51 pm

      Chocolate and coffee. I love both. Thank you, Alanna. You are a gift to mankind with this recipe.

      Reply
      • Alanna says

        May 23, 2015 at 6:22 am

        Aw, thanks!

        Reply
    16. Anonymous says

      May 23, 2015 at 12:34 am

      Can one use ALL chestnut flour instead of the rice + tapioca mixture?

      Reply
      • Alanna says

        May 23, 2015 at 6:23 am

        I'm not sure! It could work. Let me know if you test it out!

        Reply
    17. Jonathan - The Stiers Aesthetic says

      August 05, 2015 at 10:06 pm

      Dying over this photography. DYING I tell you. :)

      Reply
      • Alanna says

        August 09, 2015 at 10:01 pm

        Aw, thank you!!

        Reply
    18. Melissa says

      October 11, 2015 at 9:21 am

      I can't wait to try this cake out. I also have to comment on the AMAZING photography, beautiful!

      Reply
    19. Dawna says

      December 07, 2015 at 9:17 am

      I'm not a big fan of cake in general but this one has my full attention! Looks delicious!! I have been unable to find chestnut flour here in Maine (I live near Portland, a foodie city - go figure) and I don't have enough time to order online to get it by this weekend, when I need it. Is there another flour I can substitute here or is this a 'go chestnut or go home' recipe? Thanks!

      Reply
      • Alanna says

        December 07, 2015 at 1:13 pm

        Hi Dawna - I'm with you! Bummer about the chestnut flour. But I'm guessing another GF flour or AP blend will work equally well. I might try oat, buckwheat or teff to get the earthy flavor and smooth texture. And you might try baking a baby batch with that sub ahead of time to see whether you like the results before committing to the whole shebang. Please please please come back and let me know how it goes!

        Reply
    20. Tisha says

      December 17, 2015 at 4:16 pm

      Your recipes and pictures are always so beautiful! By far my favourite food blog :) Also, I love your sassy personality--chocolate cake with a side of sarcasm? The best guilty pleasure for sure.

      Thanks for a great read always!
      Tisha

      Reply
      • Alanna says

        December 19, 2015 at 10:58 am

        Haha, thanks for saying so! ;)

        Reply
    21. Bethany says

      March 21, 2016 at 4:05 pm

      This cake is so beautiful! It looks delicious, too!

      Reply
    22. Nivedita S Bhansali says

      May 14, 2016 at 1:03 am

      This looks so so so beautiful!! i'll definitely give it a try. Thanks for sharing such a lovely recipe.

      Reply
    23. Sama says

      October 28, 2016 at 6:56 am

      Hi, I love your blog and have had this cake sitting on my to-bake list since last winter. For those of us who eat gluten, would you suggest replacing all the flours with APF? or keeping the chestnut flour and replacing the other flours with APF? Thanks for your help!

      Reply
      • Alanna says

        November 02, 2016 at 12:04 pm

        Hi Sama! Thanks so much for the sweet words! I think either of those should work, though you might need to play around with the recipe a bit to get just the right texture. Let me know how it goes!

        Reply
    24. Hina Choudhary says

      January 04, 2017 at 7:30 pm

      What could we use instead of rum to keep it alcohol free?

      Reply
      • Alanna says

        January 05, 2017 at 10:21 am

        I'd just use extra coffee.

        Reply
    25. Angela says

      August 08, 2019 at 2:04 am

      This is one of the yummiest cakes I’ve ever made. The flavours were phenomenal. Thank you for the recipe! I’m not gluten intolerant so could I replace the sweet rice flour and tapioca starch with regular flour next time, or would that have adverse effects?

      Reply
      • Alanna says

        August 08, 2019 at 11:16 am

        Aw I'm so glad you liked it! I'm guessing wheat flour will work beautifully. Best to go by weight if possible. :)

        Reply
    26. Anita Sabados says

      June 05, 2020 at 4:16 am

      I usually make up my own substitutions but wanted to ask about this one. I can't get chestnut flour except around Christmas. What would be the best substitute for this cake ? I got the chestnut cream already and am eager to make it for Father's day

      Reply
      • Alanna says

        June 07, 2020 at 10:05 pm

        Hm, that's a great question. I'm thinking oat flour or buckwheat flour (or a combination) could work well. Chestnut flour is particularly fine and starchy, so other flours might not absorb as much liquid. I would recommend doing a test run before father's day in case you need to work out any kinks. You could also try using a GF AP blend (such as Bob's Red Mill 1 to 1) in place of both the chestnut and sweet rice flours. Best to substitute by weight if you can. Please let me know what you experiment with!

        Reply
    27. Anita Sabados says

      June 21, 2020 at 4:31 am

      I made this yesterday in advance of Father's Day. The instructions weren't clear regarding the sugar. I shifted all the sugar with the dry ingredients and then realized i was supposed to put some with the whipped egg whites. Was it the additional 3T called for ? Can you please clarify?

      Reply
    28. Trish says

      March 10, 2021 at 1:50 pm

      This is a beautiful cake and tastes as good as it looks! It was fun to put together and my taste testers loved it. The mascarpone filling is so light with just enough flavor to compliment the cake that was delightfully moist. The only negative comment (if you can call it that) was that the chocolate flavor wasn’t strong enough. I didn’t have either extract and next time I’d use stronger coffee. Do you have any other thoughts that might help? I can always count on your recipes to be extra special and this one even exceeded my expectations!

      Reply
    29. Alene says

      October 03, 2021 at 12:48 pm

      Hi Alanna! I want to make this so badly for a gourmet-ish dinner we have with the same 4 couples (including us) that we are hosting this coming Saturday evening. I can't have the rice flour, as you may remember. What do you think I can substitute it with? I tried all cassava on one of your cakes, I think, and it fell apart. But it was with a different blend of flours. I am mystified. Sorghum?

      Reply
      • Alanna says

        October 03, 2021 at 10:12 pm

        Hi Alene!

        Sweet rice flour is stickier than regular rice flour, so sorghum on its own might not have the same consistency. However in most cases, I think a blend of sorghum and tapioca might be a good sub for sweet rice flour.

        But the good news here is that this recipe only uses 1/4 cup sweet rice flour and the rest is chestnut and tapioca flours + cocoa powder. My best guess here would be to use an additional 2 tablespoons each of chestnut and tapioca flours to make up for the rice flour. Chestnut flour is soft and starchy while tapioca flour is sticky, so I *think* it should work! If possible, you might test out the recipe in advance to see whether you want to tweak it.

        I also shared a grain-free version of my GF sponge cake which uses cassava and coconut flours. It's a similar chiffon-style recipe, though not chocolate.

        Please keep me posted on what you try!

        Reply
        • Alene says

          October 04, 2021 at 12:41 pm

          I tried a half recipe (I cut every ingredient in half). I didn't make anything except the cake, because that's what I was worried about. Guess what? Perfect! I omitted the sweet rice flour and added instead 1 more tablespoon of each the tapioca flour and the chestnut flour, as you suggested. It holds together perfectly. I made the half recipe in an 8 " pan. Even this smaller cake could be split into two and not fall apart. It's a little boring by itself so I am sure the syrup will work well as well as the cream. It's not very sweet, and I definitely have a sweet tooth, so maybe a bit more sugar? Thank you so much! Everyone will love it, I'm sure. I made your strawberry shortcake with the changes to eliminate rice this summer, with the gf vanilla sponge cake, and everyone adored it, had second pieces, and took slices to take home. So now I'm not the least bit worried about the dessert!

          Reply
          • Alanna says

            October 05, 2021 at 11:37 am

            I'm so glad the recipe worked with those substitutions! The syrup and cream will definitely add sweetness to the cake, but of course feel free to bump up the sugar if you like it sweeter! Please let me know how you and your guests like the assembled cake.

            Reply
            • Alene says

              October 13, 2021 at 9:36 am

              Everyone loved it! Plus it looked beautiful! No one could believe that it was made with chestnut flour, but none of them are gluten free. The mascarpone, whipped cream mixture was divine. I could have eaten the whole bowl myself. My husband too. I swear I'm going to find something else to use the mascarpone with and make it again. The changes to the cake were fine, and nobody was the wiser. Thank you so much for all your help. You saved me again!

            • Alanna says

              October 13, 2021 at 1:45 pm

              Awww I'm so glad it was such a big hit!! I don't know if you have my book, but I did use that same chestnut mascarpone in a pear chestnut roulade cake. Let me know if you try other things with it. I agree, I could eat a whole bowl by itself!

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
    Wishing everyone a sweet and snuggly day 💞

💘Beet-tinted ombré cream cheese frosting for all-natural GF red velvet cake 
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Cake recipe linked @the_bojon_gourmet 

Cat lovers here until purrther notice 😸😸

https://bojongourmet.com/gluten-free-red-velvet-cake-natural/

#valentinesday2023 #lovecatsforever #redvelvetcake #gfbaking
    Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

Here are a few in no particular order:
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All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

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