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.

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.


Edward x

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, blanched 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.


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