Authentic Castagnaccio (Italian Chestnut Cake Recipe, Naturally Gluten-Free and Vegan))

When autumn rolls around, everything gets a little cozier, and that includes this dessert. This cake captures the very essence of fall in every bite. It is nutty, warm, and comforting with a slight touch of rosemary to remind you of crisp air and golden leaves.

Authentic Castagnaccio (Italian Chestnut cake) is the autumn treat you didn’t know you were missing. Made with chestnut flour, it’s naturally gluten-free, and paired with walnuts, pine nuts, and a hint of rosemary, this cake is perfect as an afternoon snack or a unique dessert to serve after a hearty autumn meal.

What is Castagnaccio (Italian Chestnut Cake)?

This humble yet irresistible cake has roots deep in the culinary traditions of regions where chestnuts thrive, like parts of Italy and France. Historically, chestnuts have been a vital food source, particularly in areas where wheat wasn’t as plentiful. Chestnut flour, made from ground dried chestnuts, is a key player here, providing a rich, earthy flavor that pairs perfectly with the sweetness of raisins, the crunch of walnuts, and the subtle fragrance of rosemary. Chestnut cake is often enjoyed in the fall, celebrating the harvest and adding a touch of warmth to the season's festivities.

It is intriguing to know that in ancient times, chestnuts were sometimes referred to as "the bread of the poor" because, in areas where wheat was scarce or difficult to cultivate, chestnuts provided an essential, nutritious substitute. The nuts could be harvested in the fall, dried, and ground into flour that could be used for baking, just like wheat flour. This made chestnuts particularly valuable during colder months when fresh produce was limited.

Pro Tips for the Best Chestnut Cake

• While dried rosemary will work in a pinch, fresh rosemary will give the cake a beautiful, fragrant touch that really shines when baked.
• Don’t skip the step of toasting your pine nuts and walnuts. It brings out their natural oils and flavors, making them even more delicious in the cake.
• When adding the water to the chestnut flour mixture, go slow and mix it in parts. This helps create a smooth batter and prevents clumps from forming.
• Depending on your oven, the baking time might vary slightly. Keep an eye on the cake and after about 30 minutes, you can use a skewer to test the center for doneness.

Can I Use Regular Flour Instead of Chestnut Flour?

While chestnut flour gives this cake its signature flavor, you can experiment with regular flour, though it won’t have the same nutty richness. Also, if you’re looking for a gluten-free option, chestnut flour is your best bet!

What Can I Substitute for Raisins?

If raisins aren’t your thing, dried cranberries or sultanas are great alternatives. They’ll still give that sweet, chewy texture while complementing the nuts beautifully.

Can I Make This Cake Without Rosemary?

Rosemary is part of what makes this cake unique, but if you're not a fan, you can always skip it or replace it with a dash of cinnamon or nutmeg to keep that autumn spice vibe going.

More Delicious Chestnut-Based Desserts For Your Autumn!

Chestnut Puree

Chestnut Flour Apple Crumble Cake

Maron Glaces (Candied Chestnuts)

Chestnut Strudel

Chestnut Rolls Cake

How to Store Leftovers

This chestnut cake can be easily stored, making it the perfect dessert to prepare ahead of time. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It’s still delicious the next day, especially when paired with a hot cup of tea or coffee!

How to Make Chestnut Cake

Place the raisins in a bowl of cold water and let them soak while you prepare the other ingredients.

In a pan, toast the pine nuts for a few minutes over low heat, stirring constantly to prevent burning. Once golden, set them aside to cool.

In a large bowl, whisk together the chestnut flour, sugar, and a pinch of salt. You’re looking for a smooth, even mixture.

Pour in the olive oil, then slowly add the water in two parts, stirring constantly with the whisk to ensure the mixture stays smooth.

Drain the raisins using a sieve, then fold half of the raisins, pine nuts, and chopped walnuts into the batter. This adds great texture and flavor.

Brush the inside of your cake tin with a little olive oil to prevent sticking.

Pour the cake batter into the prepared tin, smoothing out the top. Decorate with the remaining raisins, pine nuts, walnuts, and a few sprigs of rosemary. Drizzle with olive oil for an extra touch of richness.

The last step is baking it to perfection. Bake at 180°C (356°F) for about 40 minutes. The cake should be golden and a skewer inserted into the center should come out clean. There you have it, the perfect autumn cake! Enjoy each slice with a hot drink, a cozy blanket, and all the joy that this season brings.