Chestnut Flour Cake

Instructions

1. Preheat your oven to 350°F (175°C). This will ensure your oven is at the right temperature by the time the batter is ready.
2. In a medium mixing bowl, combine 1 cup of chestnut flour, 1/2 cup of almond flour, 1/2 cup of granulated sugar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to mix the dry ingredients thoroughly, ensuring there are no lumps.
3. In a separate bowl, whisk together 3 large eggs until they are light and frothy. This step adds air to the batter, helping the cake rise.
4. Add 1/4 cup of olive oil, 1/2 cup of coconut milk, and 1 teaspoon of vanilla extract to the eggs. Whisk everything until well combined.
5. Pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula until no dry flour is visible. Be careful not to overmix, as this can make the cake dense.
6. Line the bottom of your 9-inch round cake pan with parchment paper and lightly grease the sides with olive oil. This prevents the cake from sticking.
7. Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
8. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Once baked, let the cake cool in the pan for about 10 minutes. Then run a knife around the edge and invert it onto a wire rack to cool completely. Cooling fully before slicing prevents crumbling.
10. Optional: Dust the top with powdered sugar just before serving for a decorative touch. Serve on its own or with a dollop of whipped cream.