To put it right out there: My two favourite fall foods are plums and chestnuts. I love chestnuts. Seasonal eating can be so simple, even in Autumn/Winter! Roasted chestnuts are the epitome of cosy autumn vibes. Chestnuts are more starchy and are low in fat, in contrast to its other nutty friends. I felt rather uninspired with my baking lately and while standing in the kitchen going through my cupboard, I thought: What if, I create a baking recipe from my two favourite fall foods? A vegan recipe to become the new must-bake fall recipe. This was the inspiration behind my latest creation, a vegan and gluten-free Plum & Chestnut Cake. This rustic cake is perfect for Autumn/Winter and oh so festive. The spiced plums already tasted a bit like Christmas and the smell coming from your oven is just divine. It would also make a superb addition to a Thanksgiving table, a European twist perhaps.
This recipe for a vegan Plum & Chestnut Cake is:
- Vegan (no dairy, no eggs)
- No added white sugars
What if you throw your 2 favourite fall foods into one recipe? The most amazing cake for autumn! Get my recipe for a yumm vegan Plum & Chestnut Cake now.
- 150 g buckwheat flour
- 200 g chestnut flour
- 60 g arrowroot powder
- 1 pinch of salt
- 2 tsp baking powder
- 150 g unsweetened applesauce
- 250 g unsweetened chestnut puree
- 350 ml oat milk
- 2 tbsp apple vinegar
- 2-3 vanilla pods
- 100 g coconut blossom sugar
- 500 g plums, pitted
- 16 g agar-agar
- 2-3 tbsp buckwheat flour
- 1 tsp cinnamon
- 1 pinch of cloves and cardamon (1 each)
- 3 tbsp coconut blossom sugar
- handful of chopped cooked chestnuts
First, pit the plums and cut them into small pieces. In a bowl, add the plums, agar-agar, the 2-3 tablespoons of buckwheat, spices and coconut blossom sugar. Set aside and let it macerate for about 30 minutes
Preheat your oven to 180 degrees C and grease a round cake pan (about 25cm diameter). In a bowl, add the buckwheat flour, chestnut flour, arrowroot, baking powder and salt. Combine it well. In another bowl, add the applesauce, oat milk, coconut blossom sugar and the scraped vanilla pods. Puree until smooth. Add the chestnut puree and combine well. Add the apple vinegar combine well and pour it swiftly into your dry mix. Again, combine well.
Pour the cake batter into your prepared cake tin. Distribute the macerated plums evenly on top and sprinkle with the chopped chestnuts. Bake for about 50 minutes until nicely golden.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.