GLUTEN- AND DAIRY-FREE ROASTED CASHEW CAKE
I was making dinner for my mom one day and I decided to whip up a dessert to accompany it. I didn't know what to do, so I just remembered the roasted cashew flour I had in the freezer and everything sort of clicked together. This cake is simple, yummy, healthy, and moist--everything you could want in a modest cake. You don't have to make roasted cashews if you're really short on time, but it does add a unique and subtle flavor.
Provided by PhoobyInTheKitchen
Categories Desserts Cakes Spice Cake Recipes
Time 53m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 30.8 g, Cholesterol 46.5 mg, Fat 22.9 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 13.6 g, Sodium 354.3 mg, Sugar 2.4 g
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