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Vegan Chestnut Cake

A delicious autumn cake with chestnut puree.
Prep Time20 mins
Cook Time50 mins
Servings: 1 Cake
Author: Verena Frei

Equipment

  • Baking oven

Ingredients

  • 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

Instructions

  • 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