I’m in love with the golden days of autumn. You know, those crisp days with sunshine, blue sky and multicoloured leaves. It’s the season for pumpkin soup, baked apples and roasted chestnuts. In Switzerland, you can get your hands on freshly roasted chestnuts at almost every corner during the colder months. No wonder, we try to eat our weight in roasted chestnuts every season. Compared to other nuts, chestnuts have less fat and are just so bloody delicious. So to kick off autumn in style, I created a naked chestnut cake recipe – vegan – that is simply to die for. This rustic cake is a modern twist on a traditional Swiss chestnut dessert.
Another lovely autumn recipe is for my rustic mini apple crumbles in case you don’t like chestnuts (although we might not become friends then, haha…) Enjoy!
This recipe for a vegan Naked Chestnut Cake is:
- Vegan (no dairy, no eggs)
- No added white sugars
Ring in the golden days of autumn with this delicious naked chestnut cake. |
- 120 g gluten-free oats
- 100 g buckwheat flour
- 3 tbsp. flaxseed flour (ground flaxseeds)
- 1 pinch of salt
- 80 g coconut blossom sugar
- 1.5 tbsp. vanilla (scraped from about 2-3 vanilla pods)
- zest of 2 small oranges
- 120 g apples (about 1 small apple)
- 60 g maple syrup
- 160 g chestnut puree
- 150 ml oat milk
- 150 g chestnut puree
- 1 tsp. vanilla essence
- 2 tbsp. maple syrup
Preheat your oven to 180 degrees C and grease two round cake pans (18-20 cm diameter). Prepare the flaxeggs: Add 150ml of lukewarm water to the the flaxseed flour and mix well. Set aside. Using an electric blender, blend the oats until you get fine oat flour. Pour the oat flour into a bowl and mix in the buckwheat flour, pinch of salt, baking powder and vanilla pod seeds. Combine well. Grate the oranges and mix in the zest. Add the coconut blossom sugar and blend it all. Puree the chopped apple (remove the core first) and combine with the maple syrup, flaxeggs, milk and chestnut puree. I use a hand blender and it works perfectly. Mix the wet with the dry ingredients and combine well. Now divide your cake batter evenly onto your two prepared cake tins. Bake for approx. 20-25 minutes and let it cool off completely.
Mix all ingredients using a hand blender. Blend until smooth. Take your cakes out of the tins and assemble one of them bottom-up on a cake stand or nice plate. Spread the chestnut filling evenly on top and cover with the second cake (flat side down).
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.