Name: Kinako Chestnuts Cake
Prep time: 15 min
Cook time: 30 min
Ingredients: 100 g Rice Flour; 3 tbsp Kinako (You can substitute with Cocoa or Matcha powder); 1 Egg; 1 tsp Baking Powder; 2 tsp Sweetener; 70 g Chestnuts ((unsweetened/むしぐり)); 60 ml Soy Milk

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This gluten-free cake combines the nutty aroma of Kinako (roasted soybean flour) with the natural sweetness of steamed chestnuts.

Kinako Chestnuts Cake
1. Ingredients
2. Method

Kinako Chestnuts Cake

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Prep Time 15

Cook Time 30

Course: Dessert

Cuisine: Japanese

Ingredients Method

Ingredients

100 g Rice Flour
3 tbsp Kinako You can substitute with Cocoa or Matcha powder
1 Egg
1 tsp Baking Powder
2 tsp Sweetener
70 g Chestnuts (unsweetened/むしぐり)
60 ml Soy Milk

Method

Preheat your oven to 180°C (350°F). Line a cake tin or muffin cups with parchment paper.
In a large bowl, whisk the egg, soy milk, and sweetener until well combined.
Add the rice flour, kinako, and baking powder to the bowl. Mix well until the batter is smooth.
Add the steamed chestnuts to the batter. Fold them in gently so they are evenly distributed without breaking them too much.
Pour the batter into the tin. Bake at 180°C for about 30 minutes.(Tip: Insert a toothpick into the center; if it comes out clean, it’s done!)