Vegan chestnut

If once the castagnaccio was considered a "sweet of the poor", today it takes on a much more valuable connotation! In one of my first recipes I have already proposed the classic recipe for castagnaccio: however, considering my gluttony towards this dessert, I would like to offer you the vegan variant, also enriched with dried fruit (and in my opinion even more enjoyable!).

Video of the Recipe

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Identity Card of the Recipe

• 253 KCal Calories per serving

• Ingrediants

  For the dough

  • 20 g of brown sugar
  • 70 g of sultanas
  • 1 pinch of salt
  • 20 g of pine nuts
  • 2 tablespoons of extra virgin olive oil
  • 50 g of walnut kernels
  • 50 g of almonds
  • 200 ml of soy milk
  • 300 g of chestnut flour
  • 20 g of bitter cocoa
  • 200 ml of water

  To sprinkle

  • 1 tablespoon of extra virgin olive oil
  • 20 g of brown sugar
  • 1 sprig of rosemary

  Materials Needed

  • Bowls of various sizes
  • Sieve
  • Scale weighs food
  • Cutting board and knife
  • Pan with a diameter of 28 cm
  • Wooden or steel spoon

  Preparation

  1. Preheat the oven to 200 ° C.
  2. Soak the raisins in warm water to make it soft.
  3. With the knife, coarsely chop the walnuts and almonds.
  4. Meanwhile, sift the chestnut flour and the unsweetened cocoa powder. Add the salt, brown sugar, water, soy milk and 2 tablespoons of oil: mix until a thick batter is obtained.

  Curiosity
  In the recipe for vegan chestnuts, bitter cocoa powder is also used to enhance the flavor of the dessert. Generally, the castagnaccio is prepared only with raisins and pine nuts: in this case, we have enriched the recipe with walnuts and almonds.
  A small amount of cane sugar is used in this chestnut cake because we have used a sweet chestnut flour: if you use a more bitter chestnut flour, we recommend using a higher quantity of cane sugar.

  5. At this point, add the almonds, walnuts, pine nuts and raisins soaked in the batter obtained.
  6. Pour the batter into a pan with a diameter of 28 cm: here we have used a silicone pan (which does not require the use of parchment paper). However, it is possible to use a hinged pan: in this case, it is recommended line the pan with baking paper.
  7. Spread a tablespoon of extra virgin olive oil on the surface of the cake. Finish with a few leaves of rosemary and brown sugar. Bake in a hot oven (200 ° C) for 30-35 minutes.
  8. Serve the castagnaccio hot or cold, cut into slices or rhombuses.

  Alice's comment - PersonalCooker

  Castagnaccio is perfect to be enjoyed hot, fresh from the oven, but it is also divine cold! I recommend it together with a glass of good red wine but for those who don't like the taste of wine I can also recommend a simple cup of barley!

  Nutritional values ​​and Health Comment on the recipe

  Castagnaccio Vegan is a moderately caloric dessert, cholesterol-free and with an excellent fatty acid profile. It is suitable for nutrition against hypercholesterolemia and hypertension, but not for diabetes.
  It could be contextualized in small portions in the anti-overweight diet. The average portion of Vegan Castagnaccio is 30-50g (75-125kcal).