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.

• Preparation Time: 20 mins
• Cooking Time: 28 mins
• Total Time: 48 mins
• Calories: 345 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon baking powder
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 2 eggs, lightly beaten
• 1 pinch ground ginger
• 1 cup brown rice flour
• 1 ½ teaspoons honey
• 1 pinch chili powder
• ½ cup arrowroot powder
• ½ cup coconut oil, melted
• ½ teaspoon coarse salt
• 1 cup coarsely chopped raw cashews
• ¾ cup oat milk
• ½ tablespoon guar gum

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Spread cashews on a baking sheet. Sprinkle coarse salt on top; drizzle with honey.

Step 3

Roast in the preheated oven until golden brown, 3 to 5 minutes. Cool briefly, about 5 minutes.

Step 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.

Step 5

Mix oat milk, coconut oil, and eggs together in a bowl.

Step 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.

Step 7

Grease an 8-inch round cake pan with coconut oil. Pour batter into the pan.

Step 8

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 32 minutes.