This sensational festive cake is the perfect Christmas party dessert to wow your guests. Velvety chocolate & maca sponge with hints of cinnamon and chestnuts, dotted with cranberries and smothered in silky chestnut and cacao frosting cream. It’s not only incredibly indulgent and moist, but also contains some of the most nutritious ingredients in your winter pantry. Chestnuts are a great source of fibre, vitamin C and manganese, supporting healthy heart, skin and digestion. Cranberries on the other hand, provide exceptional anti-oxidants and anti-inflammatory benefits. To top this off the tofu frosting is loaded with protein!

This guest recipe was created by the talented healthy blogger Pamela @SpamellaB – the queen of indulging innocently, and oh my is this a delicious and nutritious treat! Check out more mouthwatering photos of this cake here.

Makes 8-10 portions | Prep time: 30 mins | Bake time: 30 mins 


Cake layers:

  • 1 Chocolate & Maca baking mix 
  • 3 medium, organic eggs 
  • 250ml almond milk 
  • 60ml (3tbsp) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 60g (4tbsp) finely diced cooked chestnuts
  • 60g (4tbsp) unsweetened dried cranberries


  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder
  • 1 x 350g pack organic silken tofu
  • 2 tablespoons unsweetened chestnut puree or spread
  • 1/2 teaspoon vanilla extract


  • Dried raspberries
  • Cooked chestnuts


  1. Preheat the oven to 170C/ 150C fan/ Gas mark 3 and grease and line 2 x 8 inch shallow cake tins.
  2. Place the pack of baking mix into a large bowl, then stir in the cinnamon.
  3. Whisk together the eggs, melted coconut oil, almond milk and vanilla until frothy, then pour this into the dry ingredients.
  4. Mix well to form a batter, then fold in the chestnuts and cranberries to incorporate.
  5. Divide the mixture evenly between the two tins, spread out on top and place both on the same shelf in the oven. Bake for about 25-30 minutes, until risen and firm. Leave to cool in the tin completely before turning out onto a wire rack.
  6. Meanwhile, make the frosting (make this at least the night before – or up to 2 days ahead): Melt the coconut oil then add the maple syrup and cacao powder.  Whisk to create a smooth chocolate sauce.
  7. Place the tofu, chestnut spread/puree, vanilla and chocolate sauce into a blender and whizz up until smooth (you can also use an electric mixer). Scrape out into a kilner jar or airtight container and keep in the fridge to allow it to firm up.
  8. Ready to assemble? Place one of the cakes on a serving plate, then spoon over a layer of frosting and spread all over the top, reaching the sides. Don’t make this too thick otherwise it will squirt out when you put the other cake on top!
  9. Gently place the second cake on top and spread over another layer of the frosting, a little more generous this time.
  10. Now decorate how you wish – then slice up into 8-10 and enjoy!

Keep any remaining slices of cake (if there’s any left) in an airtight container in the fridge for up to 2 days.

We look forward to seeing your healthy cake masterpiece, so don’t forget to tag us in your photos #thrivelybaking 

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