This chestnut slice combines a soft, delicate sponge with a smooth, airy chestnut cream and a light chocolate glaze.
The sponge is made with finely ground cooked chestnuts and coconut flour, creating a tender, slightly moist texture. Eggs provide structure, while olive oil and plant milk contribute to a soft, balanced crumb.
The cream layer blends cooked chestnuts with plant-based cream cheese and whipped coconut cream, resulting in a light yet rich filling with a smooth consistency. A touch of rum flavouring can be added to enhance the overall depth.
Finished with a simple cocoa glaze, the dessert offers a balanced contrast between soft sponge, creamy filling and a delicate chocolate topping.
When prepared as described, this recipe is gluten-free and dairy-free, offering a more balanced alternative to traditional layered desserts.
About the ingredients used in this recipe
Cooked Chestnuts
Cooked chestnuts provide a naturally sweet, soft texture and a rich, slightly nutty flavour, making them ideal for both sponge bases and creamy fillings.
In our recipes, we use Merchant Gourmet Whole Chestnuts, which are pre-cooked and ready to use. They can be easily processed into a fine texture using a small chopper or food processor.
Chestnuts blend smoothly into batters and creams, adding natural sweetness and body without the need for flour-heavy bases.
Coconut Flour
Coconut flour is a fibre-rich flour made from dried coconut. It absorbs a large amount of liquid, so only small quantities are needed, but it adds structure and a subtle coconut flavour to baked goods.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Coconut Cream
Coconut cream is used to create a light, airy texture in dairy-free recipes, particularly when whipped into a soft cream.
For best results, the coconut cream must be thoroughly chilled — ideally refrigerated for at least overnight. This step is essential, as only well-chilled coconut cream can be whipped successfully.
If using canned coconut milk, choose a full-fat version and refrigerate it unopened. Once chilled, open the can carefully and scoop out the thick, solid cream from the top. This is the part used for whipping. The remaining liquid can be reserved and used in other parts of the recipe, such as creams or sauces.
For optimal whipping, use a coconut cream with at least 20% fat content. Transfer the chilled cream into a tall container and whip using an electric mixer on high speed for approximately 4–5 minutes, until light and fluffy.
Vegan Cream Cheese
For many recipes we use vegan cream cheese, most often Violife Creamy. It has a smooth texture and mild flavour that works well in both sweet and savoury baking.
If dairy is not an issue, it can easily be replaced with mascarpone or Philadelphia-style cream cheese, depending on the recipe.
Plant Milk
In most recipes we use plant-based milk, usually Plenish coconut milk or homemade coconut milk. These options contain very simple ingredients and are free from unnecessary additives or thickeners.
Using a clean, minimally processed plant milk helps keep the flavour natural and works well in both sweet and savoury baking.
Other unsweetened plant milks can also be used, but choosing versions without added sugars or stabilisers usually gives the best results in baking.
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
For the sponge (for a 19 × 14 cm dish)
- 50 g cooked chestnuts, finely ground
- 30 g coconut flour
- 1 tbsp Eiravee Sweet Blend
- 2 medium eggs
- 2 tbsp olive oil
- 60 ml plant milk
- 1 tsp baking powder
- a pinch of salt
For the cream
- 130 g cooked chestnuts, finely ground
- 20 g cornflour
- 120 ml plant milk
- 75 g plant-based cream cheese
- 2 tbsp Eiravee Sweet Blend
- 1 tsp vanilla paste
- 200 ml coconut cream
- a little rum flavouring (optional)
For the chocolate glaze
- 40 ml water
- 1 tbsp Eiravee Sweet Blend
- a pinch of salt
- 1 tbsp cocoa powder
- 20 g cold fat or 85% dark chocolate
Prepare the coconut cream
Place the coconut cream in the refrigerator overnight so it is well chilled before whipping.
Prepare the chestnuts
Place the cooked whole chestnuts into a small chopper or food processor and process until finely ground.
Prepare the sponge
Whisk the eggs until light and slightly fluffy. Add the olive oil and plant milk, then mix to combine.
In a separate bowl, combine the coconut flour, ground chestnuts, sweetener, baking powder, vanilla and salt. Fold the dry ingredients into the egg mixture until smooth.
Spread the batter evenly in a 19 × 14 cm microwave-safe dish.
Cook in the microwave at 700 W for about 5 minutes, or until set. Turn out onto a wire rack and allow to cool completely.
Alternatively, bake in a preheated oven at 180°C (conventional, top and bottom heat) for 15–20 minutes in a similar-sized baking tin lined with baking paper, until set. Allow to cool completely. Check with a skewer — it should come out clean.
Prepare the cream
In a saucepan, cook the ground chestnuts with the plant milk, cornflour and sweetener, stirring continuously until a thick cream forms. Allow to cool completely.
Once cooled, add the plant-based cream cheese and rum flavouring, then mix until smooth.
Whip the well-chilled coconut cream separately until light and fluffy, then gently fold it into the chestnut mixture.
For more detailed guidance on whipping coconut cream, see the About Ingredients section or the Techniques section on the website.
Assemble
Place the sponge back into the dish.
If desired, spread a very thin layer of jam over the sponge, then smooth the chestnut cream evenly on top.
Prepare the glaze
Bring the water, sweetener and salt to a gentle boil.
Remove from the heat and whisk in the cocoa powder until smooth, then return briefly to the heat.
Remove again and stir in the cold fat or dark chocolate until fully melted.
Allow to cool until lukewarm, then drizzle over the cream layer.
Finish
Refrigerate for several hours until fully set, then slice and serve.
Chilling the coconut cream beforehand is essential for proper whipping.
Allow both the sponge and chestnut cream to cool completely before assembling.
The glaze should be slightly cooled before pouring to avoid melting the cream layer.
For best texture and clean slices, chill thoroughly before cutting.
Store in the refrigerator.
Nutritional values per piece
Energy (Kcal): 171.4
Fat: 12.8 g
Protein: 4.1 g
Carbohydrates: 8.5 g
of which sugars: 2.6 g
Fibre: 2.5 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
Tried this recipe?
Tag @eiravee_uk on Instagram!
