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Chestnut Cake

If you're a bit of a sweet tooth, one of the most difficult parts of a vegan diet can be finding cakes since almost all cake recipes require eggs, milk or other dairy products.

This recipe is for a cake in the popular Italian tradition when expensive ingredients couldn't often be used. It is a perfect cake for breakfast or as an original dessert after dinner.


500g chestnut flour
50g raisins
1 glass oil (soy, olive, whatever)
1 litre water
4 tsp sugar

Cooking Instructions

  • Put the raisins in a bowl with warm water. Allow to soak.
  • In a pot or big bowl, put the oil and the chestnut flour. Mix and add water until it is all mixed in.
  • The mix should now look like a fluid cream. Pass the fluid through a filter to take out any impurity, add 4 teaspoons of sugar and a bit of salt.
  • Pour the cream into a cake pan and top it with the drained raisins.
  • Heat the oven to 200°C, put the cake in and bake for about 1 hour.
  • Serve cold.
Serves 8 people

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