I hope Vegan readers will not take offence but Vegan cakes and stylish Italian fare don’t appear synonymous. Veganism, at least to my thinking, is often associated with some sort of sacrifice (although Vegans would probably deny this) but for my palate it means the sacrificing of a lot of my favourite foods. I do have Vegan relatives and friends and it can be hard when trying to think of a cake that will satisfy their requirements but is also palatable and isn’t so hard that it can be used a weapon (although I have to say I’ve seen a few great looking Vegan chocolate cakes on blogs). This cake surprisingly answers that call and it’s also good if you happen to have a roundtable of people with food allergies and intolerances as chestnut flour does not contain any gluten.
I stumbled across this idea when trying to figure out what to do with my remaining chestnut flour. I had just over 400grams of it and this was just calling out to me given that it required 400grams of flour. I read and re-read various recipes. There were no eggs, not much butter or oil and barely any sugar. Was this correct? I thought I’d have some faith in it and just try it anyway. It was also alarmingly easy to make. Just a bit of sifting and mixing and half an hour in the oven.
I did warn readers that as we are moving and we’re trying to eat as much as we can out of the cupboards to avoid moving it all, that there might be some strange recipes coming up. This is an example of running out of sultanas and replacing them with cherries which I thought tasted delicious. And not a prawn head in sight.
The cake itself is a lovely texture although it’s not light and fluffy. It’s flat in appearance and thicker in texture, sticks to the tongue and palate and tastes almost like a lightly sweetened chestnut puree. As it’s supposed to be thin (about 1cm) and not rise I found that the recipe below made enough for two heart shaped cakes so feel free to halve the recipe below if you have a smaller tin. I toasted some fresh chestnuts and added them on top. Responses to this cake were mixed. Some people just didn’t get it while chestnut lovers did. I wouldn’t say that this is the most popular cake I’ve made and it may not appeal to everyone but I liked the nuttiness and creaminess of the chestnuts. It looks rather alarming at first – people have described it as looking like a cracked sidewalk but have faith. I did and was duly rewarded.
So tell me Dear Reader, have you ever toyed with or have become a vegetarian or vegan?
Castagnaccio – Italian Chestnut Cake
An Original Recipe by Not Quite Nigella
- 400 grams chestnut flour
- 500 ml cold water
- 4 tablespoons super fine caster sugar
- 2 tablespoons extra virgin olive oil
- Fine zest of 1 orange or mandarin (I used mandarin)
- 65 grams sultanas or raisins rehydrated in warm water for 20 minutes (I used fresh cherries cut into small pieces, no doubt sacrilege but I didn’t have raisins)
- 50 grams pine nuts
- A few needles of rosemary (optional)
- butter to grease baking tins
To decorate
- Roasted Fresh chestnuts
- Cherries on stems
Buyer’s tip: In Australia, Chestnut Flour can be found at Simon Johnson. As nut flours can spoil easily, store in an airtight container in the fridge or freezer.
1. Preheat the oven to 160C. Butter 2 smaller baking tins or 1 large tin. In a large bowl sift the chestnut flour. Then add the water gradually and stir to remove any lumps. Stir in sugar and olive oil and then zest and raisins or sultanas or cherries and half of the pine nuts.
Roasted chestnuts
2. Pour liquidey batter into tins and sprinkle with the rest of the pine nuts and rosemary if using. Bake for 25 minutes. Cool for 15 minutes in tin and then remove. When cool decorate with cherries and chestnuts.
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53 Comments | Add your own
That cake looks really good!!
I have never contemplated becoming a vegetarian or vegan, but I do enjoy vegetarian meals. For me it’s necessary to eat meat with each and every meal. I do love a piece of meat every now and then though!
I love chestnuts, reminds me of Christmas. I am also looking to expand my gluten free repertoire and this sounds like a keeper!
Being a vegetarian,since childhood (who eats eggs) in a country like America was a bit difficult in the beginning. But, now as I cook & discover more and more veggies & whole grains, it is a pure joy I must say.
I never tried my hands on chestnut flour. probably I should after seeing your cracked-side-walk-cake. LOL for that!
Siri
Very interesting. I do love chesnuts so I probably would enjoy the flavour. Love your creativity to find a use for your flour.
Ooh that looks really interesting and possibly quite tasty! I have some leftover chestnut flour as well and I’ll have to bookmark this to try later! It does sound very Italian
Nigella, (Lorraine) It looks so interesting! Where does one get Chestnut Flour?
Aloha, friend.
Marilyn
I have never actually tried chestnuts before. I often find that some of the best tasting cakes are not always that pretty looking.
I toyed with vegetarianism whilst in my teens, but eat meat now. Although of late have been making sure we have at least 2 meat-free dinners a week.
I tried roasted chestnuts for the first time only earlier this year and they reminded me of a roast potato, so I find it hard to imagine it in a cake.
I was thinking about vegans the other day and wondering what a vegan would feed a pet cat or dog? they are carnivorous animals, they can’t have a vegan pet, can they?
I’ve been looking for more vegan recipes, mostly because my tolerance of dairy had plummeted over winter… and if it says “vegan” then I know I’m safe
What a sweet heart pan! I bet it was divine with the cherries!
How funny that you should make something so Italian, there must have been an Italian in your family tree a few generations back lol. This is my mum’s all-time favourite cake and I can’t show her this or she’ll want me to make one for her.haha The recipe is spot on, don’t know how much the cherries would change the final result but the sultanas/raisins give that particular type of sweetness.
It’s so pretty – and I love the fudgy look of the centre.
I have been a vegetarian for 6 years. I gave meat up for love
My husband is of Indian origin, and he and all his family are vegetarian. I decided to give up meat 100% on my own accord. At first it was difficult (esp being from an Irish catholic, compulsory meat eating family!), but after some time I really embraced vegetarianism and I cook a wide variety of food. I refuse to conform to the notion that vegetarian food cannot be exciting or stylish. It can be, and I have never had a complaint from a meat-eater dining in my home. In fact, they tell me that I have changed the way they think about vegetarian food!
This recipe looks lovely, Lorraine… I will definitely be putting it on my “To bake” list! I am always on the lookout for eggless cake recipes as most of my in-laws do not eat eggs (Eggs are considered non-vegetarian by the majority of Indian vegetarians). I love making Indian sweets, but there’s just something about baking that warms the heart.
Love,
Anna xxx
I can see how this cake would appeal to chestnut lovers (which, personally, I’m not!). I do like how the cake looks, though, and the chestnuts and cherries you put on top. So maybe I could be persuaded to have a slice, hehe!
As I have reached my late 20s and early 30s, my desire to eat meat has definitely lessened, encouraged by my 4yo daughetr who is slowly refusing more and more meat. At first it was just cuts of red meat like lamb chops and steak, then slow cooked meat in stews, then chicken and now mince. Now she only eats sausages, ham and bacon!
As a result, we eat vego 3+ times per week, and even when we eat meat, there is usually an alternative protein source in our meals as well. I have slowly had to improve my vegetarian cooking so she eats more than veges, pasta and rice so I am using more nuts, legumes, baked beans and quinoa alongside wholegrains and loads of vegies (which she thankfully loves!) to provide her with a balanced diet. I also make sure she consumes plenty of dairy. She is extremely healthy and growing really well so I’m not concerned about her nutrition.
I do love a good steak or roast belly of pork every now and then though!
Anna, do you make gulabjamun? Do you have a good recipe for them? I just adore them
Yummm
That looks different and delicious! I love cherries so much, especially combined with almonds. I don’t know if I’ve ever had anything featuring chestnut flour, so I can’t quite imagine what this tastes like. I guess I’ll have to try it some day!
I’ve been vegetarian since I was 11 (I’m 22), and it’s very easy. I’m an indecisive person, especially when it comes to food, so it’s very convenient having my choices limited
I think vegetarian cooking inspires a lot of creativity.
I lived for a year with two vegans, so I can attest to there being many delicious vegan foods/desserts out there. However, there are some things that will never be the same without butter, and cheese can have such pungent, intriguing flavors– I really enjoy those aspects of a non-vegan diet.
Aww I have a heart pan just like that, though I’ve never had the chance to use it. I’ve wished I could become vegetarian but the thought of it is too difficult because I feel it would limit my restaurant/menu options and I love eating out too much! And sometimes you really crave a big hunk of meat!
I wanted to be a vegetarian once, but it wasn’t for any reason at all except the foolish idea that it would make it easier to restrict and starve myself. So, no, I shall never go that route again! Too many unhappy memories.
Oh my…I ADORE chestnuts…can’t imagine what the cake would taste like!
On the brighter note, that cake is SO interesting, and I really wish I could take a bite out of it! Or several bites!
Lovely cake. I have bookmarked similar recipes for a while but never get around with it!
I am not a vegan, but I like vegetarian food. Anything tasty is good, right?
This cake looks like its right up my alley. Sweetened chestnut is so damn moorish! Thanks for the recipe!
This is such a pretty cake! I love roasted chesnuts, I bet they give this such amazing flavor! I was a vegetarian for about 6 months when I was 15…unfortunately a very strong cheeseburger craving ended it.
Cool as I bought some chestnuts at the weekend – now just need to source some Chestnut flour (where do you get yours?) & I’ll make it!
Very excited to see a Vegan/Vegetarian option on the website – thanks!
hi!
This looks great. I have been vegan for about 1 yr now and have discovered a new love for baking! there are so many dairy free substitutes now that vegan cooking is easy and most importantly cruelty free.
Thanks for thinking of us and providing some great recipes that we can enjoy too.
on behalf of the animals…. thanks for this recipe!:)
Hmmm it looks more like a slice not a cake. But I love chestnuts so it’s likely I would be a fan of this cake
As for vegetarianism….welllll I think being a wog, my father would disown me if I gave up meat. Heh. That said, I am not so carnivourous that I would eat poor quality and ‘unhappy’ meat just because it’s meat.
Each to their own though – I wouldn’t discourage a vegetarian their choices…it’s their body after all. Veganism is a bit hardline though.
It’s always a pleasure to visit your blog. The cake looks great, especially the texture. I used to be vegetarian for over one year. But than I gave it up because there are lots of products I dont want missing to cook and eat. Greetings.
It looks quite sticky, like the chickpea blondie, which got mixed reactions from the people I fed it to. Chestnutty sounds yum!
I don’t cook with meat at home, but asking people/finding menu items that are both gluten free and vego is too hard when I’m out.
wow!! this is sooo creative.. i love it veryyy muchh.. chestnut and cherries on top make the cake more prettier
you are soo talented girl!!
wow, that looks so beautiful! I’ve been experimenting with vegan cakes recently but I’ve yet to find one I really like.
Katie xox
This is such an attractive looking cake, the way you’ve decorated it, I love chestnuts and a little whipped cream and grated dark chocolate would definitely accompany my slice! Love being vegetarian if someone else is cooking but I need the iron from my meat!
Never being a vegan (never!), but I think we’ve all toyed with the idea of becoming a vegetarian at some time or other. Mine was post Buenos Aires. But in all seriousness, it’s never been a serious consideration meat fiend that I am.
I’m not much a fan of chestnuts (in fact, don’t understand the appeal one bit), but I do love thin, pureed style cakes… But I think I’ll leave the faith on this one for you
That looks wonderful. I’ve just been asked to make something for someone with lots of allergies, this might just be it! I love chestnuts – I’m sure I have a tub of sweetened puree lurking in my freezer (but no prawn heads
)
I’ve never seen chestnut flour before, this would be a great cake for so many people. Great work!
wow – where can you get chestnut flour? i do love the flavour of chestnuts but the thought of peeling them always puts me off recipes that involve chestnuts.
Your cake looks lovely. Since I am a second generation vegetarian I learned since childhood to respect animals rights to life. At home I eat vegan food, even though outside home I often eat lacto-vegetarian food because it is socially easier. When my children were little we ate solely vegan raw food for many years, yet my long time breastfed children were big and plumb and are now as adults tall and strong.
I like the way you’ve placed the chestnuts and cherries on top! Very pretty! It sounds lovely, although I don’t think I’m going to become a vegan anytime soon!
This cake is very traditional in our family and northern Tuscany where we orginate. We often have this cake in winter, but we also have it with stracchino cheese, but a bit hard to find in Melbourne. I have bought chestnut flour from shops in Melbourne, but it seems to go rancid. We wait for our relations in Italy to send us some flour.
I love the way the filling looks like in your chestnut cake.
I used to be a vegan, but I am not that anymore, although I really like vegan food, but I like fish too…….I don’t eat meat, hardly touch eggs and I don’t consume dairy products on a daily basis. I do however make most of my cakes, for the past year or so ,vegan, and they have been really yummy and well received by others. I actually like them better than “normal cakes”
ah, i’m ever-so-smitten with anything shaped like a heart. it’s a disease. an infatuation. i’ve never used chestnut flour, but if your images are any indication, it yields a dense and delectable little cake!
This cake looks delicious.
I often cook vegetarian meals because I like them but I also still eat fish and other meat some of the time. I have many vegan and GF friends though, so I’m always looking for new dessert options that I can make for them. This cake looks wonderful!
Your pictures – I adore them! There’s a blog I found with a free photo tutorial, and your photos make me want to quit cooking, sewing, cleaning, everything – and get to learning and snapping! Never have I heard of chestnut flour; it sounds yummy, and this cake has me reaching for my fork!
If a doctor told me I couldn’t eat tomorow, I’d get a bacon cheeseburger and die happy.
what an interersting recipe, I heard about castagnaccio but I ve never tried it. I m not a big fan of chestnuts so I don t think i ll like it. But it s nice experimenting with different and new ingredients
I have never done anything with chestnuts, forget baking. How delightful!!
This looks and sounds so great!!
I have to say, some of the best recipes come from jsut eating whats around the pantry!
I was vegetarian for a couple of years, but eventually caved over a Hungry Jacks cheesburger (goodness knows why)… I enjoy some meat but eat a lot of vegetarian meals. It’s part laziness (can’t be bothered buying + defrosting + preparing) meat, and partly I kind of freak out if I think about it too much. Programs like ‘Jamie Saves Our Bacon’ last week put me off for a while…
the cake looks like it wasn’t fully cooked.
Is all vegan cakes like this?
Hi Marthe-Thankyou so much! Yes me too. I quite like vegetarian meals and eat 2-3 a week but couldn’t do without meat
Hi Trissa-yes they’re such a lovely flavour! Wonderful-sounds like a good idea indeed
Hi Siri-I can imagine but I suppose it’s now better perhaps? Haha I know, it really does look like a cracked sidewalk!
Hi Julia-Thankyou! I felt I had to-all that chestnut flour just sitting around!
Hi anna-Thanks! Some people liked it, some thought it was awful. I’ve never had such a controversial cake!
Hi Marilyn-Aloha! We get it here at Simon Johnson but perhaps at a European deli where you are?
Hi sandra-Ahh they’re delicious-like nuts but a softer texture
Yes we do that too! Seems healthier to do that 
Hi Tara-Hmm they are in texture but they’re sweeter. Sweet like a sweet potato which is nice in a cake/pie. My MIL is a vegan and she fed their dog eggs and vegetables and rice. Although once the dog tried sausages when she was away and it adored it!
Hi Fiona-Ahh I wonder why it changed with Winter? Good to know that there is a safe option
Hi Meg-I loved the heart pans so much I bought 3 of them
Thanks!
Hi Matilda-Perhaps there was!
Oh that’s brilliant! Good to know that it’s spot on too. I wish I had some sultanas to be a bit more authentic but alas all I had were cherries! 
Hi Cakelaw-Thankyou! Yes it had such an unusual texture
Hi Anna-Aww really! How lovely! I’ve had some great vegetarian food. Vegan food, well not so much lol. Thanks! I hope you like it
yes Indian sweets are gorgeous too! xxx
Hi Belle-hehe I wonder if Zumbo has ever made a chestnut cake?! Hehe maybe just a little sliver?
Hi sissyhankshaw-Ahh really! I understand that a lot of kids refuse to eat meat which is interesting! You have such a thorough balanced diet! Well done!
Hehe yes I couldn’t say no to either of those 
Hi Anna-Yes cherries and almonds are a great combo! It’s hard to describe but it’s very much like eating pulverised roasted chestnuts (which I suppose it is)
Ah interesting perspective re limiting the choices. Yes missing out on all of those cheese (and butter, I love butter!) would be hard!
Hi Steph-I try not to overuse mine
yes nothing wrong wiht it but I just couldn’t do it long term. I tried though!
Hi Sophia-Ahh that’s no good at all and definitely don’t go down that route again! Thankyou so much!
Hi Anh-Thanks!
Yes that’s right, whatever tastes good really!
Hi Maria-I could eat sweetened chestnut puree by the spoonful
You’re welcome!
Hi Faith-Thankyou! Hehe I tried that too for about that long but I couldn’t do it. I can’t remember what ended it but it may well have been a cheesenurger!
Hi Jo-Wonderful! I bought mine from Simon Johnson. I hope you like the cake-I had some people that didn’t like it but I don’t think they were big chestnut fans!
Hi anna-Thankyou! Wonderful, so glad that you’ve found a renewed love of baking
You’re more than welcome!
Hi Esz-Well it’s about as thin as a slice although I think that they’d call it a cake. I guess it’s all about personal choices!
Hi anja-thankyou so much!
Yes there is a lot of food one misses out on and I’d find it so hard!
Hi Arwen-It’s not sticky, it’s more…gluey? Now that sounds bad and it isn’t bad but it isn’t honestly!
yes that’s true, it seems a challenge to get one of them let alone both!
Hi nora-Aww thankyou, you are too sweet!
Hi katie-Thank you so much!
I have a surprise coming up for you! 
xxx
Hi Moya-Thanks, I wanted to cover up the sidewalk cracks
Ooh great suggestions! 
Hi Yasmin-Ahh may I ask why post Buenos Aires? hehe if you’re not a chestnut fan maybe this cake isn’t quite the one for you
Hi shaz-Thankyou! hehe a tin of it doesn’t last long around me
Hi Anita-Thanks! I was looking for it for ages so I was so happy to find it
Hi Panda-You can buy it from Simon Johnson
Oh yes peeling them is the pits! 
Hi tuulikki-Thanks! Well that’s true indeed although I’m not sold on a vegan raw food diet!
Hi Betty-Thankyou!
Yep me too although it’s ok for a cake 
Hi miranda-Oh wow, when you say you have it with cheese do you serve it with cheese or do you put cheese in the batter? I hope that’s not a silly question!
I think it can go rancid quickly but if you keep it in the fridge it’s better.
Hi Yaelian-Thankyou! You have such a healthy diet, I’m so impressed!
Hi grace-Hehe me too, I’m addicted to using that pan
Thankyou!
Hi lisa-Thankyou! Yes it seems more people are vegetarian and GF so it doesn’t help to have it up one’s sleeve does it
Hi an encourager-Thankyou! Aww what a sweet thing to say!
Hi Blond Duck-Hehe are pie right?
Hi snooky doodle-Thanks! I love trying out new things
Hi Soma-Oh you must!
Thankyou! 
Hi Jen-Thankyou! Yes it’s quite a fun challenge isn’t it!
Hi Sarah-It sounds like the cheeseburger is the item that breaks many! I can’t wait to see that show!
Hi ArtemisIII-LOL It was, it just has an unusual texture!
re your comment about vegan food, the more I search for veg or GF foods, the more I am convinced that it is not a matter of substitution but of a whole new way of eating which has decadence and deliciousness that you never would believe possible if you eat in the traditional carnivore way
re the cake – looks interesting – I want to try chestnut flour so will bookmark this for when I finally find some
Hi Johanna-Perhaps but the vegan food that I’ve had has not convinced me at all. It’s fine for a meal or two a week but I couldn’t possibly commit to it full time. And it’s not carnivore but omnivore
i love roasted chestnuts! the cake looks droolworthy and i m sure must have tasted yum yum!
I love this cake, and like you, have found that it’s definitely not for everyone, which has stopped me from making it again, unfortunately.
Karen Martini’s Chestnut Flour Cake is delicious and I would recommend giving that a try if you haven’t already – it is most and fluffy and is a strange sweet/savoury cake with lovely orange zest and rosemary flavours. I have actually recommended the cake to my Mum for when she has her book club ladies over as it is the perfect mature ladies cake. It may not be vegan though – there may be an egg or two in there – I can’t quite remember. R.
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