Very moist & delicious vegan chestnut loaf cake

This recipe was a bit of an experiment, but one that has worked wonderfully well which is why I’m sharing it with you.

I’d wanted to bake a vegan cake for a while, but struggled with the idea of substituting the ubiquitous eggs and butter and did not want to end up with something dry, heavy and “worthy”.

In this cake, I’ve used

The secret (which is out now!) I think to this moist, moreish cake are the chestnut puree and the coconut milk.

This cake is no looker”: it’s a dark brown brick of a cake, much like Parkin, studded with small pieces of cooked chestnuts, but its plainness is part of its appeal I think.

Serve it, like I did, with pears poached in red wine + coconut cream as a dessert or sliced thickly for elevenses or afternoon tea.

If you want to tinker with the recipe, you could substitute the chestnut puree for (canned) pumpkin puree, replace the chestnuts with (toasted) walnut pieces and use 2 tsp of mixed spice + 1 tsp of ground ginger to flavour the cakes.

It could probably also be turned into something chocolatey by replacing 100g of the flour with cocoa powder (the real thing, not drinking chocolate powder) and the chestnuts with small pieces of dark chocolate.

Let me know if these suggestions work: I’m interested in broadening my vegan cake repertoire!

Makes 2 1kg cakes

This is what you need:

440g plain flour

440g dark brown soft sugar

500g unsweetened chestnut puree (1 can + a bit)

250ml Carotino oil

150ml reduced fat coconut milk

2 tsp bicarbonate of soda

1 tsp salt

2 tsp vanilla extract

2 tbsp dark rum

150g cooked chestnuts, chopped into small pieces

This is what you do:

  1. pre-heat the oven to 180C/gas 4
  2. put the chestnut pieces in a small bowl, add the rum, vanilla extract and 1 tbsp of the sugar
  3. grease + line the bottoms of 2 1kg loaf tins with baking paper
  4. in a large bowl mix the remaining sugar with the oil using a handheld mixer
  5. add the chestnut puree and coconut milk, whizz until smooth
  6. add the flour, bi-carbonate of soda and salt in three batches, making sure that the flour has been absorbed before you add the next batch
  7. fold in the chestnut pieces + all the soaking liquid
  8. divide the mixture over the two baking tins and smooth the tops with the back of a metal spoon
  9. bake at 180C for 1 hr and 15 minutes or until a skewer poked into the centre of the cake comes out clean
  10. remove the cakes from the oven and cover tightly with aluminium foil for 10 minutes, leaving the cakes to steam
  11. remove the foil and turn the cakes out onto a wire rack to cool completely

Good luck (if you’re planning to tinker with the recipe) + enjoy!

Monique x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s