Dairy-Free Chestnut Cake
Indulge in the rich and nutty flavors of this Dairy-Free Chestnut Cake, a delightful, allergen-friendly treat perfect for both everyday indulgence and special occasions. Made with velvety chestnut purée, almond milk, and a touch of vanilla, this cake boasts a moist texture and subtly sweet aroma without any dairy-based ingredients. With simple pantry staples like all-purpose flour, baking powder, and vegetable oil, it comes together effortlessly in just under an hour. The golden-brown cake is topped off with a light dusting of powdered sugar for an elegant finish. Whether served as dessert or paired with afternoon tea, this chestnut cake is proof that simplicity can be absolutely delicious. Perfect for dairy-free diets and anyone seeking a unique, nut-inspired dessert, this recipe is sure to leave a lasting impression at your table!
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Recipe Information
Ingredients
- 200 grams Chestnut purée
- 150 grams Granulated sugar
- 3 Eggs
- 120 milliliters Almond milk
- 100 milliliters Vegetable oil
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil or line it with parchment paper.
In a large mixing bowl, combine the chestnut purée and granulated sugar. Whisk until smooth and fully incorporated.
Add the eggs, one at a time, beating well after each addition until the mixture is smooth and creamy.
Pour in the almond milk, vegetable oil, and vanilla extract. Stir the mixture until everything is well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, gently folding with a spatula until no flour streaks remain.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 187.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 367 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
