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Ceri Jones's Gluten-Free Chestnut, Ginger & Pear Cake

Chestnut pairs wonderfully with orchard fruit like pears or apples. This is not an overly sweet cake, think afternoon tea with a cup of tea!

Taken from the Natural Kitchen Adventures App

Serves 12


150g chestnut flour

75g brown rice

1 tsp baking powder

1 tsp ground ginger

1 pinch salt

150mls almond milk

1 tsp apple cider vinegar

3 medium organic eggs

75 mls olive oil

75g unrefined brown sugar

1 tbsp honey

1 tsp vanilla extract

2 conference pears, cored and finely sliced


  1. Pre-heat oven to 170°C
  2. Mix the chestnut flour, brown rice flour, ginger, baking powder and salt together in a large bowl.
  3. In a small jug combine the almond milk and apple cider vinegar. Leave it to sit for 5 minutes to curdle. This is a great dairy free alternative in baking to yoghurt or buttermilk.
  4. In a separate bowl whisk together by hand the eggs, almond milk + apple cider vinegar, olive oil, sugar, honey, and vanilla extract. Then pour into the dry ingredients and combine well.
  5. Pour the cake batter into a greased (and lined if necessary) 20cm x 20cm Square or circular baking tin. Lay the pears in the top in a pretty fashion, and then bake in the oven for 30 minutes till browned and slightly firm under your touch.
  6. Leave in the tin for 10 mins or so until cooled, then remove, cool fully and slice into 12 large slices. Serve with a dollop of yoghurt or coconut yoghurt to keep the dish dairy free.