Chestnut Cake Recipe Vegan: Easy, Moist, and Delicious

Chestnuts have a naturally sweet, nutty flavor that transforms into a wonderfully moist and rich cake when baked. If you’re looking for a comforting, vegan dessert that feels indulgent yet wholesome, this chestnut cake recipe is a perfect choice.

Whether you’re a seasoned vegan baker or just curious about plant-based desserts, this recipe offers an easy way to incorporate the unique taste of chestnuts into your baking repertoire. The cake has a tender crumb, subtly spiced with warm vanilla and a hint of cinnamon, making it ideal for cozy gatherings or a special treat any day of the week.

Not only is this cake vegan, but it’s also free from refined sugars and uses wholesome ingredients that make it a healthier option compared to traditional cakes. Plus, it’s a great way to enjoy seasonal chestnuts, especially in the fall and winter months.

Read on for a detailed guide on how to create this delightful chestnut cake from scratch, with helpful tips and serving suggestions to elevate your dessert experience.

Why You’ll Love This Recipe

This vegan chestnut cake is a celebration of simple, natural ingredients coming together to create a dessert that’s moist, flavorful, and satisfying. Here’s why it stands out:

• Rich, natural sweetness: The star ingredient, chestnut puree, lends a luscious, slightly sweet flavor with no need for excessive sugar.
• Moist and tender texture: Thanks to the chestnut puree and plant-based milk, the cake stays soft and moist for days.
• Vegan and allergy-friendly: No eggs, dairy, or gluten (optional with gluten-free flour), making it suitable for a variety of dietary needs.
• Simple ingredients: Easy to find pantry staples with a few specialty items like chestnut puree.
• Perfect for any occasion: Whether it’s a cozy afternoon tea or a holiday dessert, this chestnut cake is sure to impress.

Ingredients

• 1 1/2 cups chestnut puree (canned or homemade)
• 1 cup all-purpose flour (or gluten-free flour blend for GF option)
• 1/2 cup almond flour (adds moisture and nuttiness)
• 3/4 cup coconut sugar (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup coconut oil, melted (or vegetable oil)
• 1 tbsp apple cider vinegar (to react with baking soda)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional, for warmth)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or hand mixer
• Spatula
• 8-inch round cake pan or loaf pan
• Parchment paper (optional, for lining)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your cake pan and line with parchment paper if desired for easy removal.
2. Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon if using.
3. Mix the wet ingredients: In a separate medium bowl, combine the chestnut puree, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk well until smooth and uniform.
4. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or whisk to fold everything together gently until just combined. Avoid overmixing to keep the cake tender.
5. Pour and smooth: Transfer the batter into your prepared cake pan, smoothing the top with a spatula for an even surface.
6. Bake: Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.

Tips & Variations

“Using fresh chestnut puree can intensify the flavor, but canned works wonderfully and saves time!”

• Make your own chestnut puree: Roast fresh chestnuts, peel them, and blend with a bit of plant milk until smooth.
• Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free baking flour blend.
• Add texture: Fold in chopped toasted chestnuts or vegan chocolate chips before baking.
• Spice it up: Add a pinch of nutmeg or cardamom for a unique twist.
• Frosting ideas: Top with a vegan whipped cream, maple glaze, or dust with powdered sugar for simplicity.
• Storage: Keeps well in an airtight container at room temperature for 2 days or refrigerated up to 5 days.

Nutrition Facts

Serving Suggestions

This vegan chestnut cake is wonderfully versatile when it comes to serving. For a simple yet elegant presentation, dust the top with powdered sugar or a sprinkle of cinnamon right before serving.

Pair it with a dollop of coconut whipped cream or a scoop of your favorite vegan ice cream for extra indulgence.

For a festive touch, drizzle with a warm maple syrup glaze or vegan caramel sauce. It also pairs beautifully with fresh berries or poached pears, adding a refreshing contrast to the cake’s rich, nutty flavor.

If you want to explore more delightful recipes to accompany your baking adventures, check out Thelma Sanders Squash Recipe for a savory side, or treat yourself to dessert ideas like the Peanut Butter Gelato Recipe.

And for a tangy, crunchy snack, don’t miss the Pickled Cherry Pepper Recipe.

Conclusion

This vegan chestnut cake is a delightful way to embrace seasonal flavors with a wholesome twist. Its naturally sweet, moist, and tender crumb makes it a standout dessert for anyone interested in plant-based baking.

The recipe’s simplicity and flexibility allow you to customize it to your taste and dietary needs, whether you add spices, nuts, or vegan frostings.

Perfect for holidays, special occasions, or everyday treats, this chestnut cake offers comfort and joy in every bite. Don’t hesitate to experiment with the recipe and make it your own.

Happy baking!

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