A fabulous alternative to the dried fruit based Christmas treats.  This delicious nutty and spicy chocolate cake has a great texture from the polenta and is full of healthy fats and protein helping to slow the release of the sugars and balance our energy levels.

Store in air-tight tin and enjoy within 5 days or slice and freeze

Allergens:      Nuts



100g dark chocolate (75-85%)


150g ground hazel nuts

100g fine polenta

1ยฝ tsp baking powder

2 tsp mix spice

1 tsp cinnamon

ยฝ tsp ginger

ยผ tsp salt

180g cooked chestnuts rough chopped


150g coconut oil, soft

100g coconut sugar

2 large eggs, beaten

2 tsp vanilla paste

2 tsp lemon juice


50g chopped hazel nuts for topping


  1. Preheat the oven to 170ยฐC and the base and lightly grease the sides of a 20cm spring form cake tin.
  2. Melt the chocolate in a heat proof bowl set over a pan of just simmering water. Once melted remove from heat and set aside to cool a little.
  3. Combine the dry ingredients in a separate bowl and set aside.
  4. Using an electric whisk blend the coconut oil and sugar together in a large mixing bowl. Add one egg and whisk until incorporated before whisking in the second egg, vanilla and lemon juice until combined.
  5. Add the melted chocolate and gently whisk until completely incorporated.
  6. Then fold in the dry ingredients and spoon the mixture into the lined cake tin.
  7. Level the top and sprinkle with chopped hazel nuts and press gently into the mixture.
  8. Bake for 30-40 minutes until firm and skewer comes out clean.
  9. Allow to cool in the tin before transferring to a cooling rack.