Are you searching for recipes Gluten- and Dairy-Free Roasted Cashew Cake, our own site provides recipes Gluten- and Dairy-Free Roasted Cashew Cake that an individual need Listed here are the dishes Gluten- and Dairy-Free Roasted Cashew Cake of which you need
 |
| 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."
Ingredients :
- 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
- 1/2 tablespoon 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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 53M |
|---|
- 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.
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.
I want to thank visiting our blog. avoid forget to bookmark our own site, if our web site provides the best tested recipes.
Posting Komentar
Posting Komentar