Vegan Castagnaccio
The Castagnaccio: A Rustic Italian Delight
Castagnaccio is a traditional Italian cake made from chestnut flour, originating in the regions of Tuscany, Liguria, and Emilia-Romagna. It’s a rustic, simple dessert with rich flavors, especially cherished during autumn and winter.
Indulge in the earthy flavors of this vegan twist on a classic Italian treat! Made primarily with chestnut flour, Castagnaccio offers a unique, subtly sweet taste and a dense, moist texture. By combining simple ingredients like water, sugar, and a pinch of salt, this recipe allows the rich flavor of chestnut flour to shine. A drizzle of olive oil adds moisture, while pine nuts and walnuts provide a delightful crunch and depth. Fresh rosemary adds a fragrant herbal note, perfectly complementing the natural sweetness of the cake.
Perfect as an afternoon snack or a light dessert, this vegan Castagnaccio is an easy and delicious way to celebrate seasonal ingredients while bringing a touch of Italy into your kitchen.
And as you’ll see, it’s incredibly simple to make!
- Yield: 4–6 servings 1x
Ingredients
- 200g chestnut flour
- 150g water
- 20g sugar
- 5g salt
- 20g olive oil
- 2 tbsp pine nuts
- 2 tbsp walnuts
- 1 pinch of pepper
- A bit of rosmarin
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix all the ingredients except the toppings to form a smooth batter.
- Line a 20 cm (8-inch) cake pan with parchment paper and pour the batter into the pan.
- Smooth the surface and add the toppings (pine nuts, walnuts, rosemary).
- Bake in the oven for about 25 minutes, or until small cracks appear on the surface.
- Remove the cake from the oven and let it cool before slicing and serving.
- Serve as a dessert or a snack.
Notes
For the presentation, nothing beats a few sprigs of rosemary and some slivered almonds.
- Category: Dessert
- Cuisine: Italian
- Diet: Vegan
