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Dairy-free chestnut cake served
Healthy and tasty dairy-free chestnut cake homemade

Dairy-Free Chestnut Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Chestnut's natural starch and sweetness form the base. Coconut milk and oil aren't just substitutes but choices: coconut fat enriches the dry chestnut without masking flavor.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake pan (9 inch).
  • Whisk.
  • Spatula.

Allergen Information

⚠️ Wheat
⚠️ Tree Nuts (Chestnut)

Instructions

1 ✓

Preheat oven to 350°F (180°C). Mix flour, baking powder, cocoa, salt, and sugar.

Tip: Whole wheat is heavy; needs leavening.
2 ✓

Emulsify warm coconut milk, oil, and vanilla.

Tip: Cold milk makes oil clump.
3 ✓

Combine wet and dry, bake 25-30 mins.

Tip: Do not overmix.
4 ✓

Whip chestnut puree with sweetener and splash of coconut milk until spreadable.

Tip: Chestnuts absorb liquid.
5 ✓

Fill and frost cooled cake. Chill.

Tip: Coconut fat firms up when cold.
6 ✓

Dust with cocoa.

Tip: Balances sweetness.

Recipe FAQ

Cracks?
Low gluten structure. Don't overbake.
Sweetened puree?
Reduce added sugar if using sweetened.

Ingredients

  • 1 2/3 cups Whole Wheat Flour
  • 3/4 cup Canned Coconut Milk
  • 1/2 cup Coconut Oil
  • 1/2 cup Cane Sugar
  • 2 tsp Baking Powder
  • 9 oz Chestnut Puree (unsweetened)
  • 1/4 cup Powdered Sweetener
  • 1 tsp Vanilla Extract
  • 2 tbsp Cocoa Powder
  • 1 pinch Salt