Recipe by: Vegaliano

Serving Size: Serves 6–8, perfect for afternoon coffee, cozy gatherings, or a simple Italian dessert moment.

Castagnaccio is one of Tuscany’s most beloved rustic desserts — humble, nourishing, and deeply tied to the countryside. Traditionally made with chestnut flour, olive oil, and very little sugar, this cake celebrates simplicity and seasonal ingredients.

Our vegan version stays true to its roots, letting the naturally sweet, earthy flavor of chestnuts shine. It’s the kind of cake Italians enjoy in the afternoon, sliced thin, with a coffee or a glass of vin santo — slow, comforting, and honest.

Fun Fact: Chestnut flour was once known as “the bread of the poor” in Tuscany, especially in mountainous regions where wheat was scarce. Today, it’s celebrated for its rich flavor, natural sweetness, and gluten-free qualities.

Ingredients:

• 2 cups (250 g) chestnut flour
• 1 ½ cups (360 ml) water
• 3 tbsp extra virgin olive oil (plus more for greasing)
• 2 tbsp sugar or maple syrup (optional, traditional recipes are very lightly sweetened)
• 1/4 tsp salt
  
• 2 tbsp raisins
• 2 tbsp chest nuts  or walnuts
• Fresh rosemary leaves
• Zest of 1 orange (optional but recommended)

Instructions:

1. Prepare the Batter:
   Sift the chestnut flour into a bowl to remove any lumps. Gradually add water, whisking until you get a smooth, pourable batter.
2. Season:
   Add olive oil, salt, and sugar or maple syrup if using. Mix well, then fold in raisins and orange zest.
3. Rest the Batter:
   Let the batter rest for 10–15 minutes — this helps the flour hydrate and improves texture.
4. Bake:
   Preheat the oven to 180°C (350°F). Grease a shallow baking pan with olive oil and pour in the batter (about 1–1.5 cm thick).
5. Top:
   Sprinkle chest nuts or walnuts over the surface and add a few rosemary leaves. Drizzle lightly with olive oil.
6. Cook:
   Bake for 35–40 minutes, until the surface cracks slightly and the edges pull away from the pan.
7. Serve:
   Let cool before slicing. Castagnaccio is traditionally served at room temperature.

This Tuscan Vegan Chestnut Cake is proof that the simplest recipes often carry the deepest stories. Rustic, nourishing, and unmistakably Italian, it’s a celebration of tradition made naturally vegan. Share your castagnaccio moments with us using #VegalianoEats and bring a taste of Tuscany into your kitchen. 

Swipe This for That Tip: Serve with a spoon of vegan ricotta or a drizzle of vegan honey for a slightly more indulgent version — perfect for dessert.