Best Cashew Lovers Cake Recipes

LOW CARB VANILLA CASHEW CAKE

Steps:

• Grind the cashew nuts in a food processor to fine powder. Combine with coconut flour and baking powder and mix. Set aside.
• In a mixing bowl beat the egg whites until thick and foamy.
• In another bowl beat together the eggs and erythritol for 3-4 minutes, until the mixture nearly triples its volume. Add vanilla and mix shortly to get absorbed. Gradually add the dry ingredients, folding them gently with a rubber spatula. Alternate with the yogurt as the mixture will become very thick.
• At the end gently combine the egg whites with the cashew batter, mixing carefully with the spatula.
• Divide the batter between two 7 inch/ 18 cm cake pans, greased and lined with circles of parchment paper.
• Bake at 350°F/ 180°C for about 40 minutes or until a toothpick inserted in the batter comes out clean.
• Remove the layers from the pans in 5-10 minutes and let them cool on a wire rack.
• Combine flax seed meal and water. Mix very well and set aside for 5 minutes.
• In a bowl combine coconut flour and baking powder. Mix very well and set aside.
• In a large mixing bowl combine the soaked flax seeds, egg yolks and erythritol. Whisk very well until smooth. Add vanilla, yogurt and coconut oil and whisk again. Gradually add the dry ingredients, mixing gently with a rubber spatula.
• Transfer the batter to a greased cake pan, lined with a circle of parchment paper.
• Bake at 350°F/ 180°C for 40-50 minutes or until the top becomes golden brown and a toothpick inserted in the centre comes out clean.
• Let the layers cool completely before assembling the cake.
• In a large mixing bowl combine all ingredients. Whip them with an electric mixer until thick and fluffy: about 2 minutes.
• Place one cashew layer on a serving plate. Generously spread from the mascarpone frosting on top (about 1/4 of the whole quantity). Repeat the process with the coconut layer. Place the second cashew layer on top.
• Frost all around with the remaining icing.
• Decorate with fresh berries.

CASHEW NUT CAKE(ARUBA)

Steps:

• Cake:.
• Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9″ round cake pan and bake at 350ºF for 25 minutes. Let cool.
• Frosting:.
• Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
• SERVING SUGGESTIONS:.
• Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).

LEMONY CASHEW CAKE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
• Sift together the dry ingredients, except for the cashews, and set aside.
• Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
• Pour the wet ingredients into the dry and mix well.
• Pour mixture into prepared cake pan.
• Top with the cashews all over the cake.
• Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
• Allow to cool for about 20 minutes.

CASHEW LOVER'S CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
• Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
• Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
• Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
• In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
• Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.