Vegan Recipes

Castagnaccio Recipe – Best Chestnut Flour Cake

Castagnaccio Recipe – Traditional Chestnut Flour Cake

Castagnaccio recipe, This traditional rustic Tuscan chestnut flour cake is usually served in the fall and winter months following the annual chestnut harvest. It features a deep, rich, earthy flavor quite unlike typical cakes and desserts. This dessert is perfect for vegans.

In fact, classic versions of this recipe do not include any form of sugar or other sweeteners. Instead, they rely on the addition of dried fruit and chestnut flour to impart a bit of sweetness. Here, a little maple syrup is added to offset the stronger flavors. Even so, you may find castagnaccio is a bit of an acquired taste if you prefer more sugary treats.

Ingredients for Castagnaccio Recipe :

  • 1/3 cup raisins, divided
  • 2 tbsp fresh rosemary leaves
  • 3 tbsp extra virgin olive oil, divided
  • 3 cup chestnut flour, sifted
  • 1 ⅔ cup lukewarm water
  • 2 tbsp real maple syrup
  • 1/4 cup chopped walnuts, divided
  • 1/4 cup pine nuts, divided

Planning Tip :

For best results, sift the chestnut flour before using it. If you don’t have a flour sifter, add chestnut flour to a small fine-mesh strainer and gently shake over the mixing bowl to remove any clumps.

Castagnaccio Recipe Ingredients

How to Make Chestnut Flour Cake :

Step One:

Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.

Step Two:

Position oven rack to the center position. Preheat oven to 350°F and grease a 9” pie pan with one tablespoon olive oil (or non-stick cooking spray). Set aside.

Step Three:

In a large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.

Step Four:

Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.

Step Five:

Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.

Step Six:

Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack. Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy!

Traditional Castagnaccio Recipe

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Castagnaccio Recipe – Traditional Chestnut Flour Cake

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Dessert Tuscan
Serves: 8
Prep Time: 15 minutes Cooking Time: 30-35 minutes Total Time: 45-50 minutes

Traditional rustic Tuscan chestnut flour cake recipe, perfect for vegans.

Ingredients

  • 1/3 cup raisins, divided
  • 2 tbsp fresh rosemary leaves
  • 3 tbsp extra virgin olive oil, divided
  • 3 cup chestnut flour, sifted
  • 1 ⅔ cup lukewarm water
  • 2 tbsp real maple syrup
  • 1/4 cup chopped walnuts, divided
  • 1/4 cup pine nuts, divided

Instructions

1

Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.

2

Position oven rack to the center position. Preheat oven to 350°F and grease a 9” pie pan with one tablespoon olive oil (or non-stick cooking spray). Set aside.

3

In a large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.

4

Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.

5

Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.

6

Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.

7

Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy!

Notes

Maple Syrup is optional. Use more or less depending on the level of sweetness desired.

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