Gluten-free chestnut sponge cake: 150 calories per serving

Gluten-free chestnut sponge cake: 150 calories per serving

Today we celebrate, so to speak, the cold and autumn with this gluten-free and light sponge cake, which provides us with only 150 calories per serving, and which we can fill with a very light and delicious cream for a super dietetic breakfast.

Today ‘s gluten-free sponge cake has chestnut flour as its main ingredient.

A delicious and seasonal idea for those who are celiac or gluten sensitive, but also for all those who want to use less cereal flours in their diet. In fact, the recipe is also excellent for those who follow a paleo or natural regime. Let’s see it together.


    • Ingredients for 8 portions of cake

    • 80 grams of honey or agave syrup + 2 teaspoons of stevia or two tablespoons of erythritol (or 100 grams of honey or agave syrup: in this case the calories per serving rise to 163)
    • 3 medium eggs + 2 egg whites
    • 75 grams of chestnut flour
    • 25 grams of ground almond, hazelnut or pistachio flour (or 30 grams of carob flour or chufa flour)
    • 40 grams of butter or margarine (I’m not a fan of margarine: if I had to recommend one, I’d say Vallè Bio)
    • a pinch of salt
    • vanilla flavoring (from bio: those who want can replace it with vanillin)
    • For the filling (add 35 calories per serving).

    • 300 grams of skimmed Greek yogurt, also delactosed.
    • cinnamon
    • 20 grams of honey
    • Those who follow a Paleo or dairy-free diet can fill the mixture with a cream obtained by blending 100 grams of avocado + 100 grams of almond or coconut milk with no added sugar + a teaspoon of unsweetened cocoa + cinnamon + 10 grams of honey.
    • Method.

      Whip the egg yolks with honey and stevia. Aside, whip the egg whites well with a pinch of salt.
      Add the melted butter to the mixture of reds and honey. Combine the flours and the vanilla flavor.
      Incorporate the whites into the mixture and pour it into a mold with a maximum diameter of 22 cm.
      Bake the cake in a pre-heated oven at 180 degrees for 35 minutes. Let the cake cool completely and cut it into two parts horizontally. Fill the cake with the yogurt, honey and cinnamon mix or with the avocado cream.

    • Calories of gluten-free sponge cake: 150 for the basic recipe; 163 for the basic recipe with honey only; 185 for the basic recipe with filling; 198 for the recipe with only honey and filling.
    • If you liked this recipe, try the Easy Pie with Pistachios and Paleo Almonds or the Light Caprese Pie .

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