Gluten- and Dairy-Free Roasted Cashew Cake recipe
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Ingredients
- 1 cup coarsely chopped raw cashews 1 ½ teaspoons honey ½ teaspoon coarse salt ¾ cup oat milk ½ cup coconut oil, melted 2 eggs, lightly beaten 1 cup brown rice flour ½ cup arrowroot powder 1 tablespoon baking powder ½ tablespoon guar gum 1 teaspoon ground cinnamon 1 pinch ground nutmeg 1 pinch ground ginger 1 pinch ground cloves 1 pinch chili powder 1 pinch salt
Nutrition Info
- 344.7 caloriescarbohydrate: 30.8 gcholesterol: 46.5 mgfat: 22.9 gfiber: 1.8 gprotein: 6.4 gsaturatedFat: 13.6 gservingSize: -sodium: 354.3 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Gluten- and Dairy-Free Roasted Cashew Cake
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Spread cashews on a baking sheet. Sprinkle coarse salt on top, drizzle with honey.
Roast in the preheated oven until golden brown, 3 to 5 minutes. Cool briefly, about 5 minutes.
Grind cashews into a meal in a nut grinder or blender. Sift meal through a fine sieve. Repeat grinding process until meal has a fine, flour-like consistency.
Mix oat milk, coconut oil, and eggs together in a bowl.
Combine 3/4 cup cashew flour, brown rice flour, arrowroot powder, baking powder, guar gum, cinnamon, nutmeg, ginger, cloves, chili powder, and salt in a large bowl. Make a well in the center, pour in oat milk mixture. Mix with a wooden spoon until batter is well blended.
Grease an 8-inch round cake pan with coconut oil. Pour batter into the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 32 minutes.