Olive Oil Chestnut Cake – Gluten-Free + Refine Sugar-Free

Olive Oil Chestnut Cake – Gluten-Free + Refine Sugar-Free

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Celebrate the arrival of spring with our Olive Oil Chestnut Cake—a delightful fusion of Italian tradition and seasonal freshness. Crafted from a harmonious blend of chestnut and verna flour, this cake offers a unique depth of flavor that embodies the essence of Italian culinary heritage. With each slice, savor the subtle complexity of flavors—the rich nuttiness of chestnut flour combined with the delicate sweetness of verna flour, all enhanced by the fruity and herbal notes of extra virgin olive oil. Whether you have a penchant for desserts or prefer a more subtle sweetness, this cake promises to enchant your taste buds. Perfect for any springtime occasion, from joyful gatherings to quiet moments of indulgence, our Olive Oil Chestnut Cake invites you to experience the exquisite flavors of Italy in every bite. So, embrace the season’s spirit and treat yourself to the timeless charm of Italian baking tradition with this irresistible creation.


  • 1 ¼  cups Chestnut flour, sifted
  • 1  cups Verna flour, sifted (option: Sub 1:1 Gluten free flour)
  • 2 Large organic free-range eggs
  • 1 cup Almond Milk
  • 1 large or 2 small Lemons, sliced thin
  • 1 cup mixture of Pine Nuts, Chopped Hazelnuts, & Dried mulberries
  • 1 teaspoon Baking Soda, 
  • ½ cup of Coconut Sugar syrup 
  • Pinch of Salt
  • 1 ¼ cup Shayna’s Kitchen olive oil 



  1. Sift flour into a bowl. Mix well with the other dry ingredients (baking soda, sugar, salt). 
  2. Then in a separate bowl, whisk together all the wet ingredients: the eggs, the almond milk, and olive oil. 
  3. Then combine the wet and dry and stir well.
  4. Take some olive oil and oil your cake pan evenely. 
  5. Layer your cake pan with your thin slices of lemon. Sprinkle pine nuts, mulberries, and hazelnuts on top of that, and then mix the rest into the batter. 
  6. Pour the batter into the cake pan, spread evenly, and bake it for 25 to 30 minutes at 350F.
  7. Let it cool in a pan for 30 minutes before running a thin knife or spatula around the sides to loosen, then turning it out onto a pan to cool completely for at least 2 hours or overnight.


This olive oil chestnut cake is sure to be a crowd-pleaser! Enjoy!


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