Castagnaccio is a traditional Italian chestnut flour cake that is easy to make, wholesome, nutritious, naturally vegan, and gluten-free.

It comes from the hilly and mountainous regions of Umbria and Tuscany in central and northern Italy, where chestnut trees abound, and chestnuts are a staple of the local population.

Ours is the original recipe; it’s excellent as a snack, breakfast, or a humble but delicious dessert.

castagnaccio with slice and hand

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

How do you say castagnaccio?

Castagnaccio is best enjoyed in autumn and winter, when chestnuts are in season, and chestnut flour is at its best.

This simple chestnut flour cake is easy to put together with simple ingredients such as chestnut flour, extra virgin olive oil, pine nuts, walnuts, raisins, and rosemary sprigs.

It’s delicious served on its own or with some fresh ricotta, chestnut honey, local new red wine, or sweet wine like Vin Santo.

Castagnaccio is a humble dish, part of what in Italian is called “cucina povera.”

It was a staple of the local mountainous population that lived in the Apennines mountains, where chestnuts were a staple during the fall and winter months.

castagnaccio slice and with a spatula

Ingredients & Substitutions

ingredients for castagnaccio

Quantities are in the recipe box at the bottom of the page.

Chestnut flour

You can find chestnut flour in larger supermarkets, health stores, organic food stores, or Italian specialty stores.

It’s generally sold next to the nuts section of the store or next to gluten-free or organic items.

Since chestnuts are a seasonal fruit, it’s easier to find chestnut flour during fall and winter, especially around Halloween.

Sugar

White and brown sugar work equally well in this Tuscan chestnut cake.

Extra virgin olive oil

Extra virgin olive oil is used in the traditional recipe as that was the only type of oil available to the local population.

You can substitute olive oil for extra virgin olive oil.

Raisins

Raisins are delicious with chestnut flour and a traditional castagnaccio ingredient.

Nuts

We recommend using a combination of pine nuts and walnuts. You can also pick one of them too.

Rosemary

Rosemary adds an elegant aroma and a rustic Italian charm to this chestnut flour cake.

You’ll only need the needles of a fresh rosemary sprig. Avoid dry rosemary.

Substitute orange zest for rosemary.

Water

Plain tap water to bring everything together.

Salt

A pinch of sea salt helps bring out the flavor of the other ingredients and tie them together.

castagnaccio sliced on a plate

How to make castagnaccio

US cups + grams measurements in the recipe box at the bottom of the page.

Preheat the oven to 400°F or 200°C. Line your 9-inch cake pan (22-23 cm)with parchment paper.

Soak the raisins in a small bowl with hot water for 10 minutes.

Add chestnut flour, water, sugar, extra virgin olive oil, and a pinch of salt to a blender. Blend for two minutes or until smooth.

Tip: if you don’t have a blender, you can do what the Tuscans used to do, which is whisk the ingredients together in a large bowl.

chestnut flour and water in a blender

Take the blender pitcher off the blender and add almost all the raisins (drained from their soaking water), chopped walnuts, and pinenuts.

Set aside some raisins, walnuts, and pine nuts for garnishing.

DO NOT BLEND; stir with a spoon to mix the ingredients.

chestnut cake batter with nuts and raisins

Pour the mixture into the cake pan. Then, scatter the remaining raisins, walnuts, and pin nuts on top.

Finally, add a few rosemary needles and drizzle with extra virgin olive oil.

castagnaccio in a cake pan before baking and hands

Bake in the oven at 400°F or 200°C for about 35 minutes. 

Then, let cool down for 10 minutes, and remove from the pan. Cut and enjoy slightly warm or at room temperature.

You can sprinkle it with powdered sugar to make it look prettier, but that’s optional.

castagnaccio after baking with walnuts on the side

Serving suggestions

You can eat castagnaccio as a breakfast, snack, or a delicious and wholesome dessert after a meal.

If you do so, we recommend pairing it with an Italian red wine or sweet wine like Vin Santo and serving it with some fresh Italian ricotta and a drizzle of chestnut honey.

That’s how people have been eating castagnaccio in Italy for centuries, and it is the best way to enjoy this delicious treat.

How to scale this recipe?

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

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

Cake 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
How to scale this recipe depends on your cake pan.
Chestnut cake with slice and a hand

Storage & Make Ahead

Make ahead: castagnaccio is an excellent recipe to make ahead as it keeps well for days, and it can be enjoyed at room temperature.

Storage: keep in a cake dome or an airtight container at room temperature for 3 days. Alternatively, you can put it in the fridge for up to 5 days.

Freezer: let the cake cool down completely, wrap it in film, and freeze for 3 months.

Thaw and reheat: defrost in the refrigerator over several hours. Serve at room temperature or slightly warmed in the microwave.

More chestnut recipes

More fall desserts

castagnaccio with a slice and a hand

Castagnaccio: Chestnut Flour Cake

By: Nico Pallotta
4.85 from 13 votes
Castagnaccio is a traditional Italian chestnut flour cake that is easy to make, wholesome, nutritious, naturally vegan, and gluten-free.
It comes from the hilly and mountainous regions of Umbria and Tuscany in central and northern Italy, where chestnut trees abound, and chestnuts are a staple of the local population.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Italian

Equipment

  • Blender or immersion blender
  • cake pan 9 inch or 23 cm diameter

Ingredients 

  • cups chestnut flour
  • 2 cups water
  • ¼ cups sugar
  • 2 tablespoons olive oil
  • cups raisins
  • ¼ cups walnuts chopped
  • 3 tablespoons pine nuts
  • 1 sprig rosemary the needles
  • teaspoon salt

Instructions 

  • Preheat the oven to 400°F or 200°C. Line your cake panwith parchment paper.
    Soak ⅓ cups raisins in a small bowl with hot water for 10 minutes.
    Add 2½ cups chestnut flour, 2 cups water, ¼ cups sugar, 2 tablespoons olive oil, and ⅛ teaspoon salt to a blender. Blend for two minutes or until smooth.
    chestnut flour and water in a blender
  • Take the blender pitcher off the blender and add almost all the raisins (drained from their soaking water), ¼ cups walnuts, and 3 tablespoons pine nuts.
    Set aside some raisins, walnuts, and pine nuts for garnishing.
    DO NOT BLEND; stir with a spoon to mix the ingredients.
    chestnut cake batter with nuts and raisins
  • Pour the mixture into the cake pan. Then, scatter the remaining raisins, walnuts, and pine nuts on top.
    Finally, add the needles from 1 sprig rosemary and drizzle with extra virgin olive oil.
    castagnaccio in a cake pan before baking and hands
  • Bake at 400°F or 200°C for about 35 minutes.
    Then, let cool down for 10 minutes, and remove from the pan. Cut and enjoy slightly warm or at room temperature.
    castagnaccio after baking with walnuts on the side

Notes

Nutrition Information is an estimate for one slice of castagnaccio out of 10 slices.
STORAGE & MAKE AHEAD
Make ahead: castagnaccio is an excellent recipe to make ahead as it keeps well for days, and it can be enjoyed at room temperature.
Storage: keep in a cake dome or an airtight container at room temperature for 3 days. Alternatively, you can put it in the fridge for up to 5 days.
Freezer: let the cake cool down completely, wrap it in film, and freeze for 3 months.
Thaw and reheat: defrost in the refrigerator over several hours. Serve at room temperature or slightly warmed in the microwave.
ALSO ON THIS PAGE

Nutrition

Calories: 199kcal, Carbohydrates: 35g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 1mg, Potassium: 72mg, Dietary Fiber: 4g, Sugar: 13g, Vitamin A: 18IU, Vitamin B6: 1mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 2µg, Calcium: 19mg, Folate: 5µg, Iron: 1mg, Manganese: 1mg, Magnesium: 10mg, Zinc: 1mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this chestnut cake, you might also enjoy:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.85 from 13 votes (13 ratings without comment)

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2 Comments

    1. 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