Hello lovelies, today I would like to present you: the best vegan chestnut cake. A delicious recipe for an autumn cake that turned out so good that I really want to share it with you today. I have tested the cake extensively on various friends, neighbors and above all non-vegans and everyone found it delicious and asked for the recipe. Of course, I’m really happy about something like that, especially when you tell people it’s vegan cake, many still think that it can’t taste that good.
But now to the chestnut cake: this one contains, as you can already imagine: chestnut puree. It gets really nice and moist, but at the same time not too compact, you can see that very well in the pictures. It is incredibly quick to prepare and we thought it was particularly good when coated with chocolate icing.
Here is the recipe for vegan chestnut cake:
- Baking oven
- 300 g flour e.g. wheat or spelt
- 150 g ground almonds or hazelnuts
- 25 g cornstarch
- 150 g cane sugar
- 1/2 tsp ground vanilla
- 1 tsp cinnamon
- pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 350 g chestnut puree
- 200 ml plant based milk e.g. soy, oat
- 120 ml neutral oil e.g. Rapeseed or coconut oil, liquid
- 100 ml sparkling water
- 1 tbsp apple cider vinegar
- 100 g dark chocolate
- almonds for decoration
- Put all dry ingredients (flour to baking soda) in a bowl and mix - set aside
- Mix the remaining ingredients in a second bowl, then gradually mix in the dry ingredients until everything is mixed (do not stir too long so that the dough remains fluffy)
- Heat the oven to 180 degrees
- Grease and flour a 26-28 cm cake pan
- Pour in the dough and bake for approx. 50-60 minutes - do a stick test
- Let cool, then melt the chocolate and pour over the cake
- Sprinkle with chopped almonds
The cake tasted particularly good in combination with the chocolate, really nutty, chocolaty and with a fine note of chestnut. If you can’t find chestnut puree with you, you can also make it yourself from cooked chestnuts. Here in Switzerland, the ready-made puree is available in every supermarket, especially for the popular vermicelles dessert.
You can of course vary the nuts, this time I made the cake with ground almonds. Hazelnuts would work well too, they will surely taste a little more intense. Incidentally, the cake was almost even better the next day, or the chestnut taste even more intense, so you can bake it a day in advance!
Be sure to try this fine autumn cake “Vegan Chestnut Cake”, I am sure that you and your loved ones or guests will taste it just as much! Or do you still have zucchini to use up, then make this zucchini hazelnut cake.
If you have Pinterest, you can find me here and you can pin this picture if you like:
This post is also available in: DE