Vegan Chestnut Cake
Indulge in the warm, nutty flavors of this Vegan Chestnut Cake, a perfectly moist and aromatic dessert that’s ideal for the holiday season or any cozy gathering. Made with naturally sweet roasted chestnuts, aromatic spices like cinnamon and nutmeg, and a hint of maple syrup, this dairy-free and egg-free cake showcases wholesome ingredients without compromising on flavor. The easy-to-make vegan "buttermilk" adds lift and tenderness to the batter, while the rich chestnut pieces provide delightful texture in every bite. Finished with a light dusting of powdered sugar, this cake is a crowd-pleaser that pairs beautifully with a cup of coffee or tea. Perfect for plant-based diets, it’s the ultimate treat for anyone seeking an allergen-friendly, yet decadent dessert.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 200 grams Roasted chestnuts, peeled and chopped
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 240 milliliters Plant-based milk (such as almond or soy milk)
- 1 tablespoon Apple cider vinegar
- 120 milliliters Maple syrup
- 80 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little vegetable oil or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, mix the plant-based milk with the apple cider vinegar and let it sit for about 5 minutes to curdle and create a vegan 'buttermilk'.
Add the maple syrup, vegetable oil, and vanilla extract to the 'buttermilk' and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the chopped roasted chestnuts carefully into the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired, and serve your delicious vegan chestnut cake.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 18.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 211 mg | 4% | |
*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.
