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Gluten-free chestnut cake served
Soft gluten-free cake made with chestnut purée and eggs

Gluten-Free Chestnut Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
In this cake, flour is entirely replaced by almonds and chestnuts. Since there is no gluten framework, the cake's structure is maintained during baking by the foam beaten from egg whites. This is a delicately balanced 'foam cake' that is light as a cloud, yet rich in flavour. During cooling, the chestnut starch solidifies its texture permanently.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 500 kcal
🌍 Cuisine International, Free-from

Ingredients

Equipment Needed

  • Cake tin (springform)
  • Food processor
  • Sieve
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Mix the egg yolks until smooth with the melted butter and the room temperature chestnut purée.

Tip: Important that everything is the same temperature, otherwise the butter will seize in the mixture.
2 ✓

Mix in the ground almonds, cocoa powder, baking powder, and vanilla. This will be a thick batter.

Tip: The oil content of almond flour makes the batter heavy, hence the need for the extra lifting power of baking powder.
3 ✓

Whip the egg whites with the sugar and salt into medium peaks. (It is good when the peak curls back slightly on the whisk).

Tip: If beaten too stiff (breaks), it will be hard to mix with the dense batter without breaking the bubbles.
4 ✓

Loosen the chestnut mixture with one third of the foam, mixing boldly, then gently fold in the remaining foam.

Tip: Equalising the density differences (tempering) helps preserve the air.
5 ✓

Bake at 170°C (lower temperature!) for approx. 40 minutes.

Tip: Almonds and chestnuts are prone to burning, so gentler heat is needed. The cake becomes denser as it cools, this is normal.

Recipe FAQ

Why did the centre collapse?
You took it out too early (internal structure hadn't set), or you overbeat the egg, and the air bubbles were unstable.

Ingredients

  • 500 g Chestnut purée (unsweetened or sweetened - check!)
  • 150 g Ground almonds
  • 120 g Caster sugar
  • 100 g Butter (melted)
  • 4 pcs Eggs (separated)
  • 1 tsp Baking powder (gluten-free)
  • 200 ml Double cream (for decoration)
  • 1 tsp Vanilla extract
  • 2 tbsp Dark cocoa powder
  • 30 g Dark chocolate (grated)
  • 1 pinch Salt