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Sugar-free chestnut cake with mascarpone cream and dark chocolate
Sugar-free chestnut sponge topped with creamy mascarpone

Sugar-Free Chestnut & Mascarpone Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The natural sweetness and starch content of chestnuts provide an excellent base for free-from baking. In this recipe, much of the flour is replaced with almond flour, which not only reduces carbohydrate content but adds moistness to the batter. Using erythritol can be tricky, but it dissolves well in the fatty mascarpone cream, avoiding a 'crunchy' aftertaste.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Dietary / Modern

Ingredients

Equipment Needed

  • Electric whisk
  • Cake tin
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Separate the eggs. Beat the yolks with half the erythritol until pale.

Tip: Erythritol melts harder than sugar, be patient.
2 ✓

Mix the mashed chestnut purée, almond flour, cocoa, and baking powder into the yolk.

Tip: This will be a thick mixture.
3 ✓

Beat the whites with the remaining erythritol until stiff peaks form. Loosen the chestnut mixture with it (first boldly with a little, then gently with the rest).

Tip: The air in the egg foam lifts the heavy almond batter.
4 ✓

Bake for 25-30 minutes (skewer test). Allow to cool.

Tip: Almond flour tends to burn sooner, watch the colour!
5 ✓

Cream: Mix the mascarpone with vanilla and a little powdered erythritol to taste. Fold in the whipped cream.

Tip: Taste! Sweetness perception is individual with free-from cakes.
6 ✓

Cut the cake in half, fill it, coat the top. Drizzle with melted sugar-free chocolate. Chill for 2 hours.

Tip: During chilling, the sponge softens.

Recipe FAQ

The cake feels cool in the mouth.
This is a property of erythritol (endothermic dissolution: draws heat from the mouth). This is a natural phenomenon.
The sponge became dry.
Almond flour and chestnut may require more moisture, or you overbaked it. Watch the baking time!

Ingredients

  • 400 g Chestnut purée (sugar-free, natural)
  • 150 g Almond flour (ground almonds)
  • 4 whole Eggs (separated)
  • 100 g Erythritol (powdered recommended)
  • 20 g Cocoa powder (unsweetened)
  • 1 sachet Baking powder
  • 200 ml Whipping cream
  • 250 g Mascarpone
  • 5 ml Vanilla extract
  • 50 g Dark chocolate (sugar-free)