Flourless chestnut cake

The flourless chestnut cake is the ultimate autumnal dessert! This distinctive sweet delight boasts an enveloping chestnut flavor and an irresistibly soft, slightly moist texture. What sets it apart? My flourless chestnut cake is crafted without a trace of flour or butter, relying instead on a generous portion of boiled chestnuts to provide the perfect structure and a rich, gratifying taste that will enchant even the most discerning taste buds.

The recipe for this delectable flourless chestnut cake is my own creation: I aimed to capture the texture of a traditional chocolate moist cake, but without using butter or cream cheese. The result is a more structured and nuanced flavor profile. Whether you’re gluten-free or lactose intolerant (just swap cow’s milk for a plant-based alternative), this chestnut cake is a versatile delight. Enjoy it on its own or elevate the experience with a dollop of sweet whipped cream. It’s a treat that transcends dietary restrictions, offering everyone the chance to savor a uniquely autumnal dessert.

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flourless chestnut cake with boiled chestnut and cocoa easy moist gluten-free no butter creamy chocolate cake by tasty corner

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time1 Hour 20 Minutes
  • Cooking time45 Minutes
  • Serving8 servings
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter

Ingredients for an 8 inch (20 cm) diameter chestnut and cocoa cake

10 oz chestnuts (280 gr; boiled and peeled, about 16 oz – 450 g raw)
1/3 cup milk (70 ml; cow’s or vegetable)
3 eggs (medium size)
2/3 cup sugar (130 gr)
1/4 cup cocoa powder (unsweetened; 30 gr)
1/4 cup sunflower oil (55 gr)
2 teaspoons baking powder (10 gr)
1 tablespoon rum (optional)

309,25 Kcal
calories per serving
Info Close
  • Power 309,25 (Kcal)
  • Carbohydrates 49,94 (g) of which sugars 23,42 (g)
  • Proteins 5,60 (g)
  • Fat 10,90 (g) of which saturated 2,33 (g)of which unsaturated 8,16 (g)
  • Fibers 4,28 (g)
  • Sodium 34,04 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov


1 Pot
1 Bowl
1 Food processor
1 Cake pan
Baking paper

How to make flourless chestnut and cocoa cake

Qui trovi la versione italiana della ricetta Qui puoi leggere la ricetta in italiano!

To prepare the flourless chestnut cake begin by boiling the chestnuts: after a good wash, make a small cut on the rounded side and boil them in hot water for around 45 minutes. Once boiled, drain and let them cool enough to handle. Peel them, ensuring you remove the skin as well. You should have 10 oz (280 gr) of clean chestnut pulp.

Toss the chestnuts into a food processor, add milk, and blend until you can, as the chestnuts have a pasty consistency and the blender may block at some point.

add milk to the chestnut cake

Add an egg and blend again until you achieve a fluid and fairly uniform mixture. Set it aside.

blend the boiled chestnuts together with the milk and egg

In a bowl, crack the remaining two eggs, add sugar, and beat with electric beaters until the mixture becomes nice and foamy.

whip eggs and sugar with electric whisk

Now, introduce the chestnut puree and oil. Work the batter with the beaters to ensure all ingredients are well combined. Finally, add cocoa, rum (if you like it), and baking powder.

Continue beating with the electric beaters until you have a smooth and fairly fluid batter.

the chestnut and cocoa cake dough is ready

Line a 8 inches (20 cm) diameter cake tin with parchment paper. Pour in the chestnut cake batter, leveling it with the back of a spoon.

Bake the flourless chestnut cake in a preheated oven at 338 °F (170 °C) for 45-50 minutes. As it nears the end, perform the toothpick test: the cake should remain slightly moist inside, so the toothpick should come out just a tad dirty with batter. If it’s still too liquid, give it an extra 5-10 minutes. Once baked, let the cake cool completely.

the flourless chestnut cake is ready when it is cooked but still slightly moist inside

Remove it from the tin and peel off the parchment paper. Serve the chestnut and cocoa cake as is, or sprinkle it with a bit of powdered sugar or accompany it with a dollop of whipped cream. Thanks to its slightly moist texture, it’s a perfect treat after a meal with coffee or as a delightful snack.

en_v_ flourless chestnut cake with boiled chestnut and cocoa easy moist gluten-free no butter creamy chocolate cake by tasty corner

How to store

You can store the chestnut and cocoa cake for about 3 days at room temperature. Given its moist consistency, it’s advisable not to keep it in a sealed container but instead cover it with a cake net that allows air to pass through to prevent it from getting moldy.

Tips and variations

An extra idea to make this cake even more delicious and visually appealing? Cover it with whipped cream and sprinkle some crumbled candied chestnuts (marron glacé) on top!

Frequently Asked Questions (FAQ)

What can I use instead of rum?

The sweet flavor of rum pairs perfectly with that of chestnuts. If you prefer not to use alcoholic beverages, you can replace it with some drops of rum flavoring. If you don’t enjoy the taste at all, you can flavor the cake with a little bit of vanilla flavoring instead.

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