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.
Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can. You can find the shop here
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.