Chestnut cupcakes or Castagnaccio cakes

Chestnut cupcakes or Castagnaccio cakes

Cupcakes come this time from chestnut flour, sweetened with natural zero calorie stevia sweetener, gluten free and it’s going to be the favorite treat for vegans. Those who have never tried before sweet chestnuts in this form will ask in doubt: “How does it taste? What about its flavor? The flavour of the gluten free castagnaccio cakes is not too sweet as most of the sweetness, even in the original recipe, comes from the chestnut flour itself. It’s aromatic with the Rosemary and full of nutty/ marzipan like flavor. It is dense but not heavy with the added texture of pine nuts and raisins.


Before starting with the cooking of the chestnut cake, soak the raisins, otherwise they will draw out moisture as they cook, making whatever you’re cooking very dry. AND do not forget to flour the raisins, not to sink to the bottom of a cake batter as it cooks.

For 4 cupcakes you will need 10 minutes time to prepare them and other 25 minutes to bake.

The ingredients which you need to have in your kitchen are:


150g Chestnut Flour

17g  Olive Oil

200g – Water

30g Raisins

20g Pine Nuts

2 twigs fresh Rosemary

1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoon hot water

Cooking Method

Preheat the oven to 220°C (425°F).

Soak the raisins in a bowl of warm water. Drain, dry, and dust them in chestnut flour.

Combine water and flour and mix well. It should be a smooth thick liquid but not too liquid and must not have any lumps.

Add the oil, dissolved Stevia-sweet and salt and continue to mix well.

Add in pine nuts, dusted raisins and some finely chopped rosemary – do keep some nuts and raisins and rosemary tips back for decorating.

If you are using metal cup cake moulds, lightly grease them as the cakes have a tendency to stick, not badly but still. If you are using cup cake papers, note that some of the cake sticks to it on removal, I think silicone moulds give the best result.

Spoon the batter into the cup cake moulds.

Sprinkle with the remaining pine nuts and raisins over the top of the batter. Scatter some fresh rosemary leaves over the mixture.

The cakes are ready for the oven.

Bake them at 200°C (400°F) for approx. 25 minutes.

The castagnaccio is done when the top begins to have cracks in its surface and the sides are coming away from the sides.

Photo credit: Coconut & Berries

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