Go Back

Dairy-free chestnut cake

This dairy-free chestnut cake is super easy to make. It's bit more dense than a normal cake, so it's perfect with your morning coffee and afternoon tea, or you can serve it with custard or whipped cream after a meal. Also, you can use this cake at Halloween as a base for scary cemetery"or serve it at Christmas time with mulled wine.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 eggs
  • ½ cup vegetable oil
  • 200 g chestnut purée unsweetened
  • 1 cup almond milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup demerara sugar

Method
 

  1. Preheat the oven to 190°C. Grese and line the base of a cake tin.
  2. In a large bowl, combine the eggs, oil, chestnut purée and milk. Mix well until smooth, then add the sugar. Mix again.
  3. Add gradually the flour and the baking powder.
  4. When you have a smooth batter, pour it into the cake tin.
  5. Bake the cake in the middle of the oven for 30 minutes or until an inserted skewer comes out dry.
  6. Let the cake cool in the tin for 5 minutes, then transfer it from the tin to a wire rack.
  7. Dust with some icing sugar, or make some chestnut cream/icing and spread on the top.