Gluten- and Dairy-Free Roasted Cashew Cake Recipe

  • Roasted Cashew Flour:
  • 1 cup coarsely chopped raw cashews
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon coarse salt
  • Cake:
  • 3/4 cup oat milk
  • 1/2 cup coconut oil, melted
  • 2 eggs, lightly beaten
  • 1 cup brown rice flour
  • 1/2 cup arrowroot powder
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons guar gum
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 1 pinch chili powder
  • 1 pinch salt
  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.