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Dairy-free chestnut cake served
Naturally sweet chestnut puree cake prepared without dairy products

Dairy-free chestnut cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The natural starch content and sweetness of chestnuts provide an excellent base for this dessert. Using coconut milk and coconut oil is not a constraint but a conscious choice: coconut fats make the drier chestnut creamier without overpowering its flavour.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Whisk.
  • Spatula.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts (Chestnut)

Instructions

1 ✓

Preheat oven to 180°C. Mix flour, baking powder, cocoa, salt, and cane sugar.

Tip: Wholemeal flour contains bran which is heavier, so baking powder is essential for lightening.
2 ✓

Mix coconut milk with liquid coconut oil and vanilla (emulsion).

Tip: If coconut milk is cold, coconut oil may solidify in chunks. Warm the milk!
3 ✓

Pour wet into dry, mix lump-free, then bake for 25-30 mins.

Tip: This is a mixed batter, no need to whisk foam. Overmixing makes it chewy.
4 ✓

Whilst baking, make cream: mash chestnut purée, and whip with erythritol and enough coconut milk (approx 50ml) to be spreadable.

Tip: Chestnut starch content can absorb a lot of liquid.
5 ✓

Cut cooled cake in half, fill with cream, and coat outside too.

Tip: Cream will harden on cooling due to coconut milk fat content.
6 ✓

Refrigerate for 1 hour, dust with cocoa powder before serving.

Tip: Cocoa powder bitterness counterbalances chestnut sweetness.

Recipe FAQ

Why is the cake cracking?
Chestnut purée and wholemeal flour contain less gluten, so structure is more crumbly. Do not overbake!
Can I use sweetened paste?
Yes, but then reduce added sugar in the recipe.

Ingredients

  • 200 g Wholemeal flour
  • 200 ml Coconut milk (tinned)
  • 100 g Coconut oil (liquid)
  • 100 g Cane sugar
  • 10 g Baking powder
  • 250 g Chestnut purée (unsweetened, thawed)
  • 50 g Erythritol (or icing sugar)
  • 5 ml Vanilla extract
  • 20 g Cocoa powder
  • 1 pinch Salt