Caramelized walnut and chestnut cake with coffee liqueur

photo by  Catia Lemmi

photo by Catia Lemmi

Caramelized walnut and chestnut cake  #vegan

Yesterday Catia and I prepared a wonderful table for our tea together, sharing my walnut and chestnut cake. I’ve repared the cake thinking of what flavours could combine Tuscany and Liguria. Walnuts and chestnuts are def something we share and that both regions built their food traditions over.
The chestnut were slightly bitter so I’ve worked out some coffee liqueur would smooth that down, and in fact worked perfectly.

There is nothing more inspiring than working with a soul friend, someone you can trust under every point of view makes creativity flow freely, as you support each other ideas and challenge each other limits.

This time we just decided to style a very simple table as respite form the working weekend and motherhood tiredness. A moment for us to enjoy this delicious cake and find nourishment in the company of each other, talk about creativity and random facts, while keeping interrupting each other in the stream of ideas and get to better know us in this life. Infact, we met just few months ago but feels like we knew each other sice forever. To the point it feels odd to don’t have a reminiscence of us as little girls, swinging together in a playground, somewhere in Tuscany.

Like us enjoy this delicious cake with a good friend, that nourishes your brain and your soul. The kind of friend that gives you the hug you need before you have to ask for it.

Photo by  Catia Lemmi

Photo by Catia Lemmi

Caramelized walnut and chestnut cake #vegan
Photo by  Catia Lemmi

Photo by Catia Lemmi

Preparation time 10 min
Cooking time 20 min
Baking time 30-40 min


For the cake:

350 g white unbleached all porpuse wheat flour
100 g icing sugar
1/4 tsp sea salt
1 Tbsp baking powder, heaped (I use doves farm organic)
2 Tbsp flax meal + 6 Tbsp water (90ml)
100 ml extra virgin coconut oil (3 and 1/2 oz + 1/4 tsp)
250 ml almond or oat milk (8 and 1/2 oz + 1 Tbsp)
2 tsp of pure vanilla extract
1 lemon the zest only

For the Frosting:

2-3 medium white sweet potatoes (400gr circa)
200 gr cooked chestnuts
50 gr cocoa butter, melted
50 gr raw sugar
2 Tbsp good quality coffee liqueur
a dash of vanilla

(If necessaary add some spoons of milk to make the food processor running)


- Turn the oven on at 180°C. Grease the 3 tins of 10 cm with olive oil.

- Mix the 2 Tbsp of flax seeds with the 6 spoons of water in a small glass. Set aside for 5 minutes.
- In a large bowl mix all the dry ingredients together
- In a jar also mix the liquid ingredients together.
- Add the flax seeds to the liquid ingredients.
- in a large bowl incorporate the dry with the wet, gently folding them together.
- Pass the batter into the tins.
Cook for 30-40 minutes. And set aside to cool
While cooking the cakes:

- in a bain-marie melt the cocoa butter.
- Wash and peel the potatoes and cut into chunks.
- Steam for 15-20 minutes in a steamer (or roast whole with the skin on for 30-40 min).
- Add all the frosting ingredients to the food processor. Blend into a smooth cream being careful all chestnut are blended.
- If necessary add some spoons of milk to make the food processor running, the little liquid possible anyway. We want the frosting to stay thick.
- Put the frosting into fridge overnight or for few hours until is thick enough to decorate the cake.


When the cake has cooled down and the frosting is solid enough to spread you can assemble your cake.
If the cakes are ronded cut the round top with a very sharp knife.

Place the first cake on your serving plate and spread a scoop of frosting on it, enough to have a good thick filling ( 1cm at least), place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.

Scoop some frosting on the top and with a spatula start spreading to the sides and down around the cake.
If the cake is fragile start with a thin layer that will hold the crunbles. Then place the layered cake into the fridge for 20 minutes, when is cool again you can finish to frost it.

If the cakes are wobbly while yop frost them poke a long kebab stick in the middle to hold them stable while you decorate.

For the full description go to my post :how to cover a layered cake with vegan frosting.

Caramelized walnut and chestnut cake #vegan
Photo by  Catia Lemmi

Photo by Catia Lemmi

Photo of me by  Catia Lemmi

Photo of me by Catia Lemmi

photo of me by  Catia Lemmi

photo of me by Catia Lemmi

desserts, recipessilvia bifaro