Italian Chestnut cake: easy, gluten free, plant based and delicious

Posted by

Annarita Belliardo

February 25, 2026

On February 25, 2026

Preparation: 10 mins

Rest: 3-4 h

Baking: 50 mins

Difficulty: easy

Yields: 6 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Italian Chestnut cake

Italian Chestnut cake, also known as Castagnaccio is a recipe that brings everyone together: those who are gluten, lactose or egg intolerant, vegans, those who lack culinary expertise, those who avoid leavened foods, those who do not wish to spend a fortune to impress their guests, and those who, like myself, have a penchant for desserts that are not overly sweet.

Origins of Castagnaccio, Italian Chestnut cake

When visiting different Italian regions, you will find that there are many different versions of this dessert. Many areas claim to be its origin: Tuscan castagnaccio, Ligurian castagnaccio, Piedmontese castagnaccio, Emilian castagnaccio, Lombard castagnaccio, Umbrian castagnaccio and even Lazio castagnaccio. As with other recipes with nationwide popularity, every city and every every family has its own specific formulation, and with a few changes to the ingredients and quantities, this flat, soft cake with a pleasantly surprising rosemary scent clearly appeals to and is enjoyed by many! I would like to thank Annarita Belliardo from Atelier Mal’Erba in Cuneo, Piedmonte, for her simple, yet refined version of this Italian culinary staple. I will now hand you over to her.

Buon appetito and happy revolution to all!
Başak

Arnarita Belliardo’s thoughts on Castagnaccio

Why do I like this dessert which is not sweet at all? Because it represents simplicity and comes in many different regional variations, especially in Ligurian cuisine, which I love so much. It’s a straightforward cuisine that manages to be tasty with very little. Serving castagnaccio with good ricotta cheese makes for a dish fit for a king — I think you can also use vegan ricotta. I also like it because it can be complemented with ‘poor’ ingredients that are all excellent: rosemary needles, dried organic orange peel and fennel seeds. It evokes conviviality and lightness, and with a little experience, you can make it by eye.

Ingredients for a delicious Italian chestnut cake

400g chestnut flour
approximately 600ml water
2-3 tablespoons sugar (optional)
1/2 teaspoon salt
1 sprig fresh rosemary
3-4 tablespoons extra virgin olive oil
2-3 tablespoons of raisins (soaked)
2-3 tablespoons pine nuts or walnuts (optional)
otherwise use fennel seeds or dried orange zest (all optional)

TO GET YOUR FREE SEASONAL FRUIT AND VEGETABLES CALENDAR

Directions for an easy Italian Chestnut Cake

Step 1. Annarita suggests mixing the chestnut flour with the water a little at a time, as the moisture content of the flour can vary and therefore the amount of water needed may also change. The important thing is to end up with a smooth, lump-free batter.

Step 2. Leave the dough to rest for a few hours to improve its digestibility.

Step 3. Sprinkle with sugar (I use one tablespoon), add the salt and oil, and mix again.

Step 4. Pour the dough into a round, shallow, well-oiled baking dish. Annarita used a 27 cm baking dish for these quantities. Bear in mind that it should be about 1 cm high. Sprinkle the rosemary needles over the castagnaccio. If you like, you can also add raisins that have been squeezed, and/or dried fruit such as pine nuts or walnuts.

Step 5. Bake at 180°C for about 50 minutes until a crispy crust forms. Finally, leave to cool in the oven before serving.
Enjoy your Castagnaccio!

The CHEf – Annarita Belliardo

I was born and still live at the foot of the Italian Maritime Alps, not far from the French border. I have always been interested in cooking and, over time, my attention has focused on food traditions and the use of wild herbs in cooking. As a teacher of literary courses at various secondary schools, I have had the pleasure of carrying out food education activities, which I consider to be a fundamental part of an educational project. Later on, at an institute for hotel and restaurant operators, I had the opportunity to organise banquets with historical and literary themes. I am currently working with the Atelier Mal’Erba, researching the use of plant ingredients (herbs, berries and flowers) to create a proposal that is sustainable without sacrificing taste.