Tuscan Chestnut Cake – Castagnaccio

by Edward Daniel

Castagnaccio, Tuscan Chestnut Cake is traditionally not a sweet dessert but the chestnut flour gives this dish a unique exquisite taste, particularly when you bit into the nuts and fruits. It is like a plethora of lush flavours vying for attention.

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 25g raisins
  • Marsala wine
  • 1 sprig of rosemary
  • 250g chestnut flour
  • 250ml water
  • 3tbs olive oil
  • Pinch of salt
  • 2tbs maple syrup
  • 25g pine nuts
  • 25g walnuts, chopped


  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Soak the raisins in Marsala wine and set to one side.
  3. Soak the rosemary leaves in water and set to one side.
  4. In a mixer combine the chestnut flour with the water. Add the oil and then the salt and maple syrup.
  5. Lightly line a 7-inch cake tin with oil and then line the base with parchment paper.
  6. Pour the dough onto the cake tin.  Garnish with the walnuts, pine nuts and raisins.
  1. Boil a kettle and place a tray full of water below the shelf where you are planning to place your cake.
  2. Cover the cake with parchment paper or foil and bake in the oven for about 30 minutes.
  1. Remove and set aside.  Garnish with the rosemary leaves.
  2. Serve warm or cold.


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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