Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

  • 
  • 
  • 
  • 
  • 
  • Home
  • About
  • Contact
  • Recipes
    • All Recipes
    • Beverage
    • Breakfast
    • Dessert
    • Dips and Sauces
    • Main Dish
    • Salads
    • Snacks
    • Sides and Starters
    • Raw
  • Press
  • Inspiration
  • Reviews
    • Product Reviews
    • Restaurant Reviews
    • Cookbook Reviews
    • Recipe Reviews

Castagnaccio (Italian Chestnut Cake)

Castagnaccio (Italian Chestnut Cake), Vegan & Gluten-Free

I imagine most of my readers aren’t familiar with Castagnaccio. I certainly wasn’t until a couple of years ago. It’s a traditional Italian dessert/snack, common in Liguria and Tuscany. It’s made from chestnut flour and olive oil and has no raising agents so is dense and rich, rather than fluffy like the cakes you’re probably used to. It’s also very subtly sweet with most of the sweetness coming from the nuts and dried fruit added to it.

Castagnaccio (Italian Chestnut Cake), Vegan & Gluten-Free

I was introduced to Castagnaccio by a lovely friend, Giovanni: a charming seventy-something year old Italian who lives very near our family home. As a retired psychologist he spends most of his time reading and cooking, and his great joy is feeding people delicious food! He started bringing us little food parcels- coffee-soaked dates and Italian chocolate cake, a divine Caponata along with a white bean dish (fagioli all’uccelletto), sesame snaps, crunchy cookies (whose name I’ve forgotten), and of course Castagnaccio. I fell in love with this naturally-vegan treat and wanted to learn to make it myself.

Castagnaccio (Italian Chestnut Cake), Vegan & Gluten-Free

With being rather busy studying for my finals earlier this year I didn’t have a lot of time for cooking (Giovanni provided me with snacks hand-delivered to my university pigeon hole!) but took a couple of welcome study breaks to spend some time with my friend and cook with him at his house. As a typical Italian, his approach to cooking is rather laid-back, sort of a “little of this, a little of that” kind of affair. I did make a mental note of everything though and now have the details perfected so I can pass the recipe on to you.

Castagnaccio (Italian Chestnut Cake), Vegan & Gluten-Free

I decided to make two small cakes this time- one the traditional way with rosemary, walnuts and raisins, and one my own way replacing the walnuts and raisins with hazelnuts and chocolate chips.

Print
Castagnaccio (Italian Chestnut Cake)

Yield: 6-8 Servings

Ingredients

  • 1-1/2 C Chestnut flour
  • 1 Tbsp Coconut sugar (or other granulated sweetener)
  • Pinch of salt
  • 1-1/2 C Water
  • 2 Tbsp Extra-virgin olive oil
  • 1/4 C Raisins OR Chocolate chips
  • 1/4 C Walnuts OR Toasted, peeled hazelnuts (I made two small ones so used half the amounts of dried fruit and nuts in each)
  • 1 Large sprig of rosemary, leaves removed from stem

Instructions

  1. Preheat oven to 200C/400F, lightly oil the edges of a pie dish (or 2 small ones)
  2. Whisk together chestnut flour, sugar, salt and water until smooth and runny.
  3. Add the olive oil to the prepared dish/dishes and place in the oven to warm up for a minute. Remove from oven, pour in the Castagnaccio batter, swirl the olive oil through the mixture and scatter with the dried fruit/choc chips, nuts and rosemary. Return to oven and cook for 15-25 minutes until the surface is dry and cracked. Cooking time will depend on the size of dish you used.
  4. Enjoy warm or cold. I like it as is but it’s sometimes served with ricotta and a drizzle of honey, so for a vegan version you could try non-dairy yogurt or cashew cream, and a drizzle of maple syrup or agave nectar.
3.1
http://www.coconutandberries.com/2013/11/29/castagnaccio-italian-chestnut-cake/

Castagnaccio (Italian Chestnut Cake), Vegan & Gluten-Free

Now, I know chestnut flour isn’t exactly something you see everywhere but it can sometimes by found in health food stores amongst the other gluten-free flours.

If you’re in the UK, you can also order it from Goodness Direct, where I tend to buy a lot of my flours, grains, beans, nuts etc.
If you’re elsewhere you can buy it through Amazon.

I’ve used it in the crust of my Herby Courgette Galette for a pleasant nutty flavour and think it would make a batch of rather special cookies. I also have a very vivid memory of a delicious chocolate brownie I had in a restaurant in Paris, which I was told was made with chestnut flour too.  Lots of room for experimentation!

Have you had Castagnaccio before? Or other dishes made using chestnut flour?

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

 

Share

November 29, 2013 —

← Review & Giveaway: Super Healthy Snacks and Treats Sweet Potato, Red Lentil & Sesame Patties with Asian-style Cabbage Slaw →

Comments

  1. jesusan says

    November 29, 2013 at 9:33 pm

    This cake sounds absolutely wonderful. I like the idea of something that isn’t overly sweet, and also like denser cakes. I’ve never done anything with chestnut flour, and am not sure I’ve ever eaten chestnuts (might have once). So this would definitely be an adventure - one I’m up for. :-0

    • coconutandberries says

      November 30, 2013 at 3:16 pm

      This does sound perfect for you! I hope you get to try it.

  2. Johanna GGG says

    November 29, 2013 at 9:41 pm

    I am almost surprised to say that I have had this cake - a friend of mine tasted it at her friend’s and made it when she came to my place last year - it is something I have swithered about making - the rosemary was a bit much for me but I quite fancy your walnut and choc chip version (though I am bit embarassed to say how long I have had chestnut flour and not used it)

    • coconutandberries says

      November 30, 2013 at 3:18 pm

      You could skip the rosemary altogether if you weren’t keen or chop it finely. If you do make it I would test the chestnut flour first in case it’s gone rancid as nut flours have a tendency to do so if kept for a long time.

      • Johanna GGG says

        December 2, 2013 at 4:31 am

        I have kept it in the fridge but even still am afraid to try it because it is rather old

        • coconutandberries says

          December 2, 2013 at 3:42 pm

          Try it with a teaspoon first- I’m sure you’ll be able to tell if it’s bad!

  3. dropscone says

    November 29, 2013 at 9:48 pm

    Have you ever used canned unsweetened chestnut puree? I have rather a lot of that to hand, and no chestnut flour, I am wondering if the flour plus water comes out at a similar consistency and could be subbed?

    • coconutandberries says

      November 30, 2013 at 3:28 pm

      I haven’t used chestnut purée for this before I’m afraid and am not sure it would be ideal. I think you’d need to add a flour of some kind too as the mixture resembles a pancake batter of sorts.
      I’d probably make a chocolate chestnut cake or mousse with the canned purée instead!

      • Johanna GGG says

        December 2, 2013 at 4:32 am

        I have made chocolate cake with chestnut puree that I enjoyed (but was rather soft) - my favourite use for chestnut puree was in soup with parsnip or other root veg and perhaps a touch of orange

        • coconutandberries says

          December 2, 2013 at 3:42 pm

          I love the sound of the soup. I’ll have to try that. I’m thinking Castagnaccio would also be good with a little orange zest too…

  4. Nicola says

    November 29, 2013 at 9:55 pm

    Love the look of this cake! I will definitely be making it as soon as I get my hands on some chestnut flour! Thanks Emma!

    • coconutandberries says

      November 30, 2013 at 3:30 pm

      If you ask nicely in La Cucina (St.Clements) they might give you some! Giovanni’s friends with the guys there and apparently they keep him supplied!

      • Nicola says

        November 30, 2013 at 7:34 pm

        Ooh I know where that is! But what would I say?

        • coconutandberries says

          December 2, 2013 at 9:58 am

          Haha…I’m not sure. Be bold! What’s the worst that could happen?

  5. Simona says

    November 29, 2013 at 10:00 pm

    I love it! In my home town it’s even more simple than this one, usually chestnut flour, sweetener and vanilla.

    • coconutandberries says

      November 30, 2013 at 3:31 pm

      Fantastic! Where are you from Simona? Do you know of any other uses for chestnut flour?

  6. Vicky says

    November 29, 2013 at 10:17 pm

    Gorgeous cake Emma!

    • coconutandberries says

      November 30, 2013 at 3:32 pm

      It’s rather different but lovely I think :)

  7. The Vegan Cookie Fairy says

    November 29, 2013 at 10:20 pm

    I LOVE chestnuts. I haven’t eaten nearly enough of them this season; that shall be remedied this weekend. I was going to make chocolate chestnut truffles this weekend and I have literally been lookng forward to it all week, haha.

    • coconutandberries says

      November 30, 2013 at 3:34 pm

      Chocolate and chestnuts are one of those perfect duos aren’t they? The truffles sound fantastic. We always seem to have a few cans of chestnut purée hanging around in cupboards at home but it only rarely gets used.
      I did make a pretty delicious chocolate chestnut log last year though…I wish I’d written down the recipe :(

  8. Including Cake (@IncludingCake) says

    November 29, 2013 at 11:40 pm

    I love the sound of this, the flavours are so different- like the fact it has rosemary in it too! The also like the story behind it, maybe I just like stories 😉

    • coconutandberries says

      November 30, 2013 at 3:35 pm

      It is rather different and I know not everyone’s keen on it but I certainly am!
      Glad you liked the story :) Giovanni is a real sweetie.

  9. Laura says

    November 30, 2013 at 1:11 am

    Sorry you’re week has been blah - but hopefully it’s looking up! This is a new to me dish, but looks Delish!

    • coconutandberries says

      November 30, 2013 at 3:36 pm

      Thank you, it’s definitely improved now it’s the weekend 😀

  10. Kari @ bite-sized thoughts says

    November 30, 2013 at 6:38 am

    I’ve fallen in love with this too, just looking at it! I hope it lifted your week :)

    • coconutandberries says

      November 30, 2013 at 3:39 pm

      Thanks Kari, I’m feeling much more chirpy now :)

  11. rebeccajanearmstrong says

    November 30, 2013 at 5:20 pm

    oh my gosh hone this looks and sounds utterly incredible. Thank you for sharing, i see this taking a rather large centre stage at my festive table xxx

    • coconutandberries says

      December 2, 2013 at 9:58 am

      I don’t like Christmas cake so I can see it being a good alternative for those afternoon nibbles over Christmas!

  12. Poppy says

    December 1, 2013 at 11:49 am

    Amazing! This is on my shortlist for Christmas dessert! 😀

    • coconutandberries says

      December 2, 2013 at 3:49 pm

      Fab Poppy! I just wrote to another reader that I think it would be good instead of Christmas cake for those who don’t like it (me!).

      • Poppy says

        December 3, 2013 at 3:25 pm

        It definitely would! I love Christmas cake and pudding but my other half doesn’t and seeing as it’s just us two on Christmas day I’ve been looking for inspiration to make something we’ll both enjoy and I can get my Christmas pud fix on Christmas eve with family! 😀

        • coconutandberries says

          December 3, 2013 at 5:09 pm

          Sounds perfect then!

  13. luminousvegans says

    December 1, 2013 at 2:05 pm

    This looks delicious and sounds like something I would enjoy! I like desserts that hug the line between certain things like cake and cookie or cake and custard. It’s also very festive looking with all the dried fruit and nuts. Thanks for sharing!

    • coconutandberries says

      December 2, 2013 at 3:50 pm

      Glad you like the look of it. I think it’s rather special and good for any time of the day really!

  14. Laura Agar Wilson (@lauraagarwilson) says

    December 1, 2013 at 2:18 pm

    I’ve seen quite a few recipes using chestnut flour recently, taking it as a sign I need to buy some! That looks wonderful, I’ve just been reading my Nigella cook books and this looks like a (much healthier) version of something she would make!

    • coconutandberries says

      December 2, 2013 at 3:51 pm

      You need to send some of those recipes my way Laura. I never seem to see recipes using it. Haha, yes Nigella’s recipes are usually pretty indulgent! We have a few of her books at home.

  15. Anna {Herbivore Triathlete} says

    December 1, 2013 at 3:44 pm

    This is gorgeous Emma! It seems like a wonderful holiday dessert.

    • coconutandberries says

      December 2, 2013 at 10:13 am

      Thanks Anna. It’s pretty healthy too!

  16. Julia says

    December 1, 2013 at 10:23 pm

    Hi Emma, your castagnaccio looks delicious, and that’s such a nice story behind your recipe:)

    • coconutandberries says

      December 2, 2013 at 10:16 am

      Thanks Julia- Giovanni is such a sweetie!

  17. mihl says

    December 2, 2013 at 12:39 pm

    You are right, I wasn’t familiar with this. What a fantastic and beautifully looking recipe.

    • coconutandberries says

      December 2, 2013 at 3:38 pm

      Thanks Mihl- it’s a little different to the norm but I really like it.

  18. paperbagblog says

    December 5, 2013 at 11:39 am

    Wow, I’ve not heard of this before but it sounds super interesting!

    • coconutandberries says

      December 5, 2013 at 5:06 pm

      I didn’t think many people would-often these kind of traditions don’t make it out of their own country.

      • paperbagblog says

        December 7, 2013 at 11:14 am

        That’s what I love about having a best friend who’s from Barcelona - she’s taught me so many yummy dishes!

  19. ohalmonds says

    December 5, 2013 at 9:51 pm

    I love anything with chestnuts and I’ve wanted to make a castagnaccio for a very long time. Now I’ve got a vegan recipe no more excuses!

  20. veganmiam.com says

    December 10, 2013 at 1:39 am

    What a lovely story, Giovanni is so sweet! I’ve never had Castagnaccio, Ive probably seen seen them before, but never knew they were naturally vegan. I imagine the cake tastes so good with a bit of nuts, raisins/chocolate chip and rosemary in addition a perfect holiday sweet, right?! I’ve never made anything with chestnut flour and I don’t think I’ve seen it at Whole Foods either! :(

    • coconutandberries says

      December 10, 2013 at 8:44 pm

      It is SO good and Giovanni is so sweet!
      Hmmm strange that Whole Foods doesn’t carry it. I would have thought they would. Maybe try Dean & Deluca if you have one near you?

  21. Ivett says

    May 17, 2014 at 1:43 pm

    Hi emma! i love chesnut so much, mainly chesnut cake, but i hadn’t have a good vegan recipe. i made this cake 5 or 6 times, and it’s amazing :) thank you for sharing!

    • Coconut and Berries says

      May 17, 2014 at 1:50 pm

      That’s wonderful to hear! And thank you for reminding me of this recipe. I’d somehow completely forgotten about it!

  22. Shari says

    December 17, 2016 at 3:39 pm

    I’m wondering if this cake gets better with time as many cakes do. Do you find it loses something after a couple days or does it improve? Thanks!

    • Coconut and Berries says

      December 17, 2016 at 4:03 pm

      Hi Sharon, thanks for commenting! Unfortunately this isn’t really one of those cakes - I think it’s best fresh. Hope you enjoy it!

Trackbacks

  1. Lightened-up Caponata - All About Vegan Food says:
    March 26, 2014 at 9:06 am

    […] and Berries might remember me talking about a certain old Italian friend of mine, Giovanni, and the Castagnaccio recipe he taught me to make. Today, I’m sharing another one of his specialities- […]

  2. Vivo il castagnaccio al cioccolato! (Gâteau italien au chocolat et à la farine de châtaigne) | La Food Therapy says:
    March 15, 2015 at 5:47 pm

    […] Et voici la fameuse recette du castagnaccio au romarin qui a attiré toute mon attention : http://www.coconutandberries.com/2013/11/29/castagnaccio-italian-chestnut-cake/  […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

Follow on Bloglovin

Make sure you never miss a recipe. Subscribe here!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Tasty Food Photography eBook.
Froothie Optimum 9400
Vibrant Life Cleanse Program & Cookbook

Tags

Almond Milk Almonds Appetizer Avocado Baked Banana Basil breakfast Carrots Cashews Chickpeas Chocolate Cinnamon Coconut Coconut Milk Coconut Oil Coriander Courgette Dates Dessert Ginger Gluten-free Kale Lemon Lentils Lunch Main Dish Mint Oats orange Parsley Quinoa Raw Red Pepper Review Salad Salad Dressing Side-dish Smoothie Snack Tofu Tomatoes Vegan Vegan MoFo Walnuts

Follow Coconut and Berries on Instagram

Vegan Woman Top Vegan Blogs to Watch 2014 Winner

Latest Recipes

  • Update + Coconut and Berries in 2016
  • Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  • A Vegan Dinner Party with La Belle Assiette
  • Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  • Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]

Popular Recipes Lately

Lemony Lentil, Potato & Pea Curry
Choosing Raw: The Book
Macro Bowl with Carrot-Ginger-Almond Sauce
"Cheesy" Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free)
Chickpea Flour Scramble with Avocado & Chives
Optimum 600 Juicer - Froothie
Ad
  • About
  • Contact
  • Inspiration
  • Recipes
  • All Recipes
  • Reviews
Copyright © 2013 Emma Potts and Coconut and Berries . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to with appropriate and specific direction to the original content.
Coconut and Berries is a participant in the Amazon Services Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2019 · Coconut and Berries · Designed By Beautiful Dawn Designs