Chestnut Bundt Cake

by Edward Daniel
Caption of Chestnut Bundt Cake. Image by Edward Daniel (c).

Chestnut Bundt cake brings out the sweet taste of the chestnuts. I love how this simple dessert can be a show stopper for parties.  It is one of my more indulgent cakes.  It love too how the cake presents a marbled effect too once sliced into.

Caption of Chestnut Bundt Cake. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g amaranth seeds
  • 100g almonds, ground
  • 50g oats
  • 25g flaxseeds
  • 100g raw unrefined cane sugar
  • Pinch of salt
  • 100g potato starch
  • 2tsp bicarbonate of soda
  • 200g chestnuts
  • 200ml filtered water
  • 30g prune puree
  • 40g coconut oil
  • 80g olive oil
  • ½ lime, juice


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a Bundt cake tin with olive oil and set to one side.
  3. In a high-speed food processor grind down the amaranth seeds, almonds, oats, flaxseeds, sugar and salt. Place in a large mixing bowl with the potato starch.
  4. Blend the chestnuts with the water in a blender – don’t worry if there are small chunks as this adds to the texture. Add to the mixing bowl. Mix with a spatula.
  5. Fold in the puree, and oils. Combine well.
  6. Fold in the bicarbonate of soda and add the lime juice too.
  7. Pour the mixture into the cake tin and bake for about 30 minutes until a dry skewer runs through.
  8. Remove from heat and set to one side until cool.
  9. Top with icing of your choice, if preferred.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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