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.
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I'm sure you can substitute potato starch, tapioca starch, or cornstarch for the arrowroot.
You can also substitute another dairy-free milk for the oat milk. I don't recommend soy milk, though.