The soft, dense texture of the chestnut puree makes this vegan chocolate cake really fudgy and indulgent, with a sweet little crunch from the sugar coated chestnuts on top. It’s also suitable for freezing – if you can make it last that long..!

Cooking time: 50 minutes / Serves: 12


200ml unsweetened soya milk

10ml lemon juice, or apple cider vinegar 

1 x 200g pouch Merchant Gourmet Chestnut Puree 

125g coconut oil, melted 

150ml maple syrup 

225g plain flour 

2 tsp baking powder 

1 tsp bicarbonate of soda 

30g cocoa powder (vegan)

Pinch of salt 

150ml plant-based cream 

100g vegan dark chocolate 

100g Merchant Gourmet Whole Chestnuts, roughly chopped 

1-2 tbsp demerara sugar  


  1. Preheat the oven to 180C (160C fan). Grease a 10 inch bundt cake tin.  
  2. Pour the soya milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle. 
  3. Put the chestnut puree into a large mixing bowl. Add the coconut oil and maple syrup and whisk until smooth. 
  4. In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cocoa powder and a pinch of salt, then add to the chestnut puree mix and stir. Add the soya milk and whisk until the batter is smooth and fully combined, then pour in tin.
  5. Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and set aside to cool.  
  6. Once the cake has cooled, prepare the ganache. Break the chocolate up into small chunks and place in a small saucepan with the plant-based cream. Heat gently over a low heat, folding the cream and chocolate together until smooth and glossy. Do not over stir as it may separate. Set aside to cool slightly, but not set.  
  7. Toss the chopped chestnuts together with the sugar.  
  8. Pour the ganache evenly over the cake, then top with the chestnuts.  

For more info visit