
Castagnaccio is a flat, firm cake that falls somewhere between fruit bread and an energy bar. It’s incredibly healthy, packed with nutritients, and makes an excellent snack -whether at the office or on the go- as a compact source of energy. Thanks to its firm consistency, it’s also easy to transport. However, don’t expect a classic sweet and fluffy cake suitable for a Sunday coffee gathering.
The name Castagnaccio comes from castagna, the Italian word for chestnuts. In the Italian mountain regions, where chestnut trees are abundant, chestnuts were once a staple food for rural communities. Even in its original recipe, Castagnaccio is a traditional vegan cake made without dairy or eggs, containing little fat and typically no or only minimal sugar. Industrial sugar isn’t necessary, as chestnut flour is naturally sweet. The addition of raisins and dates enhances this natural sweetness, while pine nuts and orange zest lend the cake its uniquely delicious flavor.
Ingredients for Making Castagnaccio:

- Chestnut flour
- Extra virgin olive oil
- Medjool dates
- Raisins
- Walnuts
- Pine nuts
- Zest of an organic orange
- Water
- Salt
- A sprig of rosemary (needles only)
How to Make Castagnaccio:
Preparation




First, soak the pitted and finely chopped dates in 50ml of hot water for about 10 minutes. Once softened, mash the dates with a fork to form a smooth paste.
We also prepare the zest of an organic orange and remove the needles from the rosemary sprig.
Next, preheat the oven to 180°C/350°F.
Making the Castagnaccio Dough:




Now, place the chestnut flour in a mixing bowl. Gradually add the mashed dates, salt, 300ml of lukewarm water and olive oil. Stir continuously with a spoon (or use your hands) until a smooth, sticky batter forms. Then, mix in the raisins, orange zest, and 2/3 of the nuts, reserving the remaining nuts for the topping.




Baking the Castagnaccio:
Finally, line a tart tin with baking paper or grease it with olive oil. Pour in the batter and smooth it out evenly. Sprinkle the remaining nuts and the rosemary needles on top. At last, drizzle a little olive oil over the surface for extra flavor.



Now, bake in the preheated oven at 180°C/350°F for approximately 45–50 minutes, or until cracks appear on the surface and the nuts turn a golden brown.


FAQ:
Chestnut flour is a fine, naturally sweet flour made from dried and ground chestnuts. It has been used for centuries in traditional recipes, especially in Italian and Mediterranean cuisines. Chestnut flour is naturally gluten-free. Chestnuts are not grains; they are nuts, which means they do not contain gluten. It is rich in nutrients like fiber, vitamins (B and C), and minerals (potassium, iron, and magnesium). The natural sweetness of chestnuts reduces the need for added sugar in recipes, making it a healthier option.
Chestnut flour can be used in baking, but because it lacks gluten, it behaves differently than wheat flour. For best results, it’s often mixed with other gluten-free flours or used in recipes specifically designed for chestnut flour, such as Castagnaccio.

I hope you enjoyed this delicious Castagnaccio recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Chestnut spread
- Chestnut bread
- Chestnut soup
- Cereal bars with sweet potato
- German baked apples
- Coffee banana bread
- Elderflower pancakes
- Yeast cake with sea buckthorn

Castagnaccio
Castagnaccio is a traditional Italian chestnut cake that falls somewhere between fruit bread and an energy bar. It’s incredibly healthy, packed with nutritious ingredients, and makes an excellent snack—whether at the office or on the go—as a compact source of energy. Thanks to its firm consistency, it’s also easy to transport.
- Total Time: 1 Hour 10 Minutes
- Yield: 16 pieces of cake 1x
Ingredients
350g chestnut flour
40ml extra virgin olive oil + some extra olive oil, for the tin if you are not using baking paper, and to drizzle 2 tbsp on the surface.
3 Medijool dates
80g raisins
50g walnuts
70g pine nuts
zest of an organic orange
350ml lukewarm water
0,5 tsp salt
1 sprig of rosemary needles (needles only)
Instructions
Preparation
Soak the pitted and finely chopped dates in 50ml of hot water for about 10 minutes. Once softened, mash the dates with a fork to form a smooth paste.
Grate the zest of an organic orange and remove the needles from the rosemary sprig.
Preheat the oven to 180°C/350°F.
Dough for Castagnaccio
Place the chestnut flour in a mixing bowl. Gradually add the olive oil, mashed dates, salt, and 300 ml of lukewarm water. Stir continuously with a spoon (or use your hands) until a smooth, sticky batter forms.
Mix in the raisins, orange zest, and 2/3 of the nuts, reserving the remaining nuts for the topping.
Baking the Castagnaccio
Line a tart tin with baking paper or grease it with olive oil. Pour in the batter and smooth it out evenly.
Sprinkle the remaining nuts and the rosemary needles on top. Drizzle a little olive oil over the surface for extra flavor.
Bake in the preheated oven at 180°C/350°F for approximately 45–50 minutes, or until cracks appear on the surface and the nuts turn a golden brown.
- Prep Time: 20 Minutes
- Baking Time: 50 Minutes
- Category: Cake
- Method: Baking
- Cuisine: Italian
- Diet: Vegan