• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • ITA
  • Navigation Menu: Social Icons

    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
  • ENG
    • ITA
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Desserts

    Castagnaccio: Italian chestnut flour cake

    Published: Nov 12, 2021 · by Nico

    Jump to Recipe

    Castagnaccio is a traditional Italian chestnut flour cake that has been made for centuries in the central regions of Italy.

    It's a very easy cake to make, healthy, naturally vegan, and gluten-free.

    chestnut flour cake ready to be served
    chestnut flour cake ready to be served
    On this page:
    • What is castagnaccio?
    • Ingredients & Substitutions
    • How to make castagnaccio
    • How to scale this recipe?
    • Storage
    • Dinner ideas
    • Recipe

    What is castagnaccio?

    castagnaccio just baked
    just baked

    Castagnaccio is a traditional Italian chestnut flour cake that is popular around the hills and mountains of Tuscany and Umbria, where chestnuts grow plentifully.

    It's usually made in autumn and winter when chestnuts are in season.

    It is a humble dish and became popular hundreds of years ago in the mountainous areas of central Italy (Apennines) where chestnuts were a staple food of the local mountainous population.

    Castagnaccio is a naturally vegan and gluten-free recipe. You can enjoy it as a quick breakfast, as a snack, or as a dessert.

    a slice of castagnaccio

    Ingredients & Substitutions

    • Chestnut flour: if you can't find it in your grocery store, you can try in an Italian grocery store, an organic/health food store, or on Amazon. Chestnut flour is sold everywhere in Italy, but it can be harder to find outside of Italy.
    • Water
    • Sugar: any sugar will do.
    • Olive oil: as usual, best if extra virgin.
    • Raisins
    • Pine nuts or walnuts
    • Rosemary: this is optional but if you want to try the traditional castagnaccio flavour you can add a few rosemary needls on top of the castagnaccio before baking it.
    castagnaccio before baking
    castagnaccio before baking

    Equipment

    You'll need a blender or an immersion blender for this recipe. You'll also need a baking dish of around 9 inches or 23 cm.

    How to make castagnaccio

    Preheat the oven to 400F or 200C. Oil your springform pan (or cake pan) with 1 tablespoon (15 grams) of oil. In a small bowl, put the raisins to soak for 10 minutes with some warm water.

    oiling the springform pan

    To a blender, add chestnut flour, water, sugar, and 1 tablespoon (15 grams) of olive oil. Blend for a couple of minutes till completely smooth.

    smooth cake batter

    Take the blender container off the blender and add in almost all raisins (without their soaking water) and chopped walnuts. Set aside some raisins and some walnuts to add on top.

    DO NOT BLEND again, just stir with a spoon to mix the ingredients together.

    adding walnuts and raisins to the blender

    Pour the cake batter into the springform pan. Then add the remaining raisins and walnuts on top, randomly. Finally, add a few rosemary needles on top.

    Optional: sprinkle with some drops of olive oil on top. I use a brush to do that. See video for technique.

    cake batter in a pan with raisins and walnuts on top

    Bake in the oven at 400F or 200C for 35 minutes. Then, let cool down for 10 minutes, and remove from the pan. Cut in slices and enjoy slightly warm or at room temperature.

    You can sprinkle with a little powdered sugar to make it look prettier, but that's entirely optional.

    castagnaccio Italian chestnut flour cake

    How to scale this recipe?

    This recipe is easy to scale. We calculated the scaling number for you.

    Pick the springform pan that you want to use for your cake, then multiply all the ingredients in our recipe box by the scaling number in this table.

    Springform pan sizeScaling Number
    4 inch (10 cm)0.22
    5 inch (13 cm)0.31
    6 inch (15 cm)0.44
    7 inch (18 cm)0.60
    8 inch (20 cm)0.79
    9 inch (23 cm)1
    10 inch (25 cm)1.23
    springform pan sizes and how to scale recipe

    Storage

    Store the castagnaccio on your kitchen counter for up to 3 days, or in the refrigerator for up to 5 days.

    Dinner ideas

    Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve the castagnaccio as a dessert with:

    Pasta with chestnut pesto and mushrooms as a main dish.

    spaghetti with chestnut pesto

    Kale chips in the oven with lemon and garlic dressing as a side dish.

    crispy kale chips with lemon and garlic

    Easy homemade chocolate and chestnuts truffles as an extra dessert.

    chestnut truffle pralines

    Recipe

    castagnaccio chestnut flour cake

    Castagnaccio: traditional Italian chestnut flour cake

    Author: Nico
    Castagnaccio is a traditional Italian chestnut flour cake that has been made for centuries in the central regions of Italy. It's a very easy cake to make, healthy, naturally vegan and gluten-free.
    Print Recipe Pin Recipe Share Recipe
    4.78 from 9 votes
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert, Snack
    Cuisine Italian
    Servings 8 slices
    Calories 216 kcal

    Equipment

    • Blender (immersion blender or a whisk work too)
    • Pie dish or springform pan (the one that opens on the side) 9 inch / 23 cm diameter.

    Ingredients
     
     

    • 2 cups chestnut flour
    • 1⅔ cups water
    • ¼ cups sugar
    • 2 tablespoons olive oil
    • ⅓ cups raisins
    • ⅓ cups walnuts (cut in pieces) or pinenuts
    • 1 sprig rosemary

    Instructions
     

    • Preheat the oven to 400F or 200C.
      Oil your springform pan (or cake pan) with 1 tablespoon (15 grams) of oil.
      In a small bowl, put the raisins to soak for 10 minutes with some warm water.
      oiling the springform pan
    • To a blender, add chestnut flour, water, sugar, and 1 tablespoon (15 grams) of olive oil. Blend for a couple of minutes till completely smooth.
      smooth cake batter
    • Take the blender container off the blender and add in almost all raisins (without their soaking water) and chopped walnuts. Set aside some raisins and some walnuts to add on top.
      DO NOT BLEND again, just stir with a spoon to mix the ingredients together.
      adding walnuts and raisins to the blender
    • Pour the cake batter into the springform pan. Then add the remaining raisins and walnuts on top, randomly. Finally, add a few rosemary needles on top.
      Optional: sprinkle with some drops of olive oil on top. I use a brush to do that. See video for technique.
      cake batter in a pan with raisins and walnuts on top
    • Bake in the oven at 400F or 200C for 35 minutes. Then, let cool down 10 minutes, and remove from the pan. Cut in slices and enjoy slightly warm or at room temperature.
      You can sprinkle with a little powdered sugar to make it look prettier, but that's entirely optional.
      castagnaccio Italian chestnut flour cake

    Video Recipe

    VEGAN DINNER 008 | FALL MENU: Kale chips, Pasta with Chestnuts, Pralines, Chestnut cake

    Nutritional Values

    Nutrition Facts
    Castagnaccio: traditional Italian chestnut flour cake
    Amount Per Serving
    Calories 216 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 3g
    Cholesterol 1mg0%
    Potassium 72mg2%
    Carbohydrates 35g12%
    Dietary Fiber 4g17%
    Sugar 13g14%
    Protein 3g6%
    Vitamin A 18IU0%
    Vitamin B6 1mg50%
    Vitamin C 11mg13%
    Vitamin E 1mg7%
    Vitamin K 2µg2%
    Calcium 19mg2%
    Folate 5µg1%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 10mg3%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • 40 Vegan Pasta Recipes
    • 65 Amazing Vegan Italian Recipes
    • Focaccia

    « Homemade chocolate and chestnuts truffles
    Vegan custard (pastry cream) »

    Reader Interactions

    Comments

    1. Monica

      December 03, 2022 at 6:21 pm

      I can't wait to try this recipe but how do you use the rosemary? Just for decoration?

      Reply
      • Louise

        December 04, 2022 at 6:28 am

        Hi Monica, I'm delighted you feel like making the chestnut cake! The fresh rosemary is optional, but we add it on top of the cake just before baking. It adds a rustic and herby contrast to the sweetness of the cake. I hope that helps. Cheers, Louise

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School