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Gluten- and Dairy-Free Roasted Cashew Cake

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"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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53 m servings 345
Original recipe yields 8 servings (1 8-inch cake )


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread cashews on a baking sheet. Sprinkle coarse salt on top; drizzle with honey.
  3. Roast in the preheated oven until golden brown, 3 to 5 minutes. Cool briefly, about 5 minutes.
  4. 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.
  5. Mix oat milk, coconut oil, and eggs together in a bowl.
  6. 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.
  7. Grease an 8-inch round cake pan with coconut oil. Pour batter into the pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 32 minutes.


  • Cook's Notes:
  • 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.

Nutrition Facts

Per Serving: 345 calories; 22.9 30.8 6.4 46 354 Full nutrition

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