Flourless and sugar-free chestnut cake

In today’s recipe post, I’ll show you a chestnut cake which beginners can bake easily, it requires few tools and minimal effort, yet it’s very delicious and moist even a day later.As I was decluttering the kitchen, I found the heart-shaped springform pan that I hadn’t used for years, so a baked the cake in it. If you don’t have this kind of a pan, a 24-cm round springform pan or a 32×22 cm rectangular pan can serve the purpose, too.


  • 500 g unsweetened chestnut purée
  • 150 g xylitol
  • 2 Tbsp. orange juice or sour cherry juice
  • 1 tsp. rum extract
  • 150 g soft butter
  • 1 tsp. unsweetened cocoa powder
  • 3 eggs
  • 1 Tbsp. powdered xylitol for dusting

Pre-heat the oven to 180 degrees Celcius.

Break the chestnut purée into bigger chunks with a fork or your fingers. Using an electric hand mixer, combine the butter and xylitol, then add the eggs, one at a time. In go the chestnut purée, the fruit juice and the cocoa powder.

Line the bottom of your pan with parchment paper and pour the batter in. Level out the top a bit with a silicone spatula, put it in the oven and bake for about 30 minutes.

Let it cool in the pan, then take it out and dust it with the powdered xylitol.

One Comment

  • RTB

    Wow, this looks delicious. So easy to make, too! I’ll have to give this one a try next time I’m in the mood for some baking.

    C |

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