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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.


Recipe Summary test

20 mins
28 mins
5 mins
53 mins
1 8-inch cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Roasted Cashew Flour:


Instructions Checklist
  • 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.

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

345 calories; protein 6.4g; carbohydrates 30.8g; fat 22.9g; cholesterol 46.5mg; sodium 354.3mg. Full Nutrition