Plum & Chestnut Cake | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Plum & Chestnut Cake

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)
  • Gluten-free
  • Nut-free
  • Oil-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan and gluten-free recipes to discover even more amazing vegan desserts.

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Plum & Chestnut Cake
Prep time
45 mins
Baking time
50 mins
Total time
1 hr 35 mins

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.

Course: Dessert
Cuisine: European, Swiss
Keyword: Autumn, autumn dessert, Autumn recipe, chestnut, Fall, fall dessert, Fall recipe, plum, vegan fall dessert
Makes: 12 pieces
Recipe created by: Jennifer Walter
  • 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
Plum topping
  • 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
  1. 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


  2. 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.


  3. 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.

My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

Hungry for more?

I got you, babe! Make sure you check out my other vegan dessert recipes!

Craving some more Autumn recipes? Try this festive Naked Chestnut Cake or these delightful little Plum Tarts instead.

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Meet Jennifer

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.


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