The base as well as the frosting of this Cinnamon Cashew Cake is made with cashews. This cake is refined sugar free and gluten free. It is a tasty and healthy treat to enjoy with a cup of afternoon tea or coffee.
Ingredients
FOR THE CAKE
- 2 cups soaked cashews I soaked mine overnight but they can be soaked for 2 hours or using the quick soak method (see notes)*
- 2/3 cup almond or cashew milk
- 1 teaspoon cinnamon
- 1 egg
- 2 tablespoons 0 g non-sugar sweetener of your choice can use real sugar or coconut palm sugar too
- 2 tablespoons melted coconut oil
FOR THE FROSTING
- 2 cups soaked cashews
- 2/3 cup almond milk
- 3 tablespoons melted coconut oil
- 1 teaspoon cinnamon
Instructions
FOR THE CAKE
- Preheat oven to 350
- Make sure all the ingredients are at room temperature, if not, then place all of them (except for the coconut oil) in a microwave safe bowl and warm them up
- Add all the ingredients (except the coconut oil) to a blender or food processor and blend till well incorporated
- Pour in the coconut oil
- Pour into a parchment lined baking medium baking tray and bake for 22-25 minutes
- Let cool
FOR THE FROSTING
- Again, make sure all the ingredients are at room temperature, if not, then place all of them (except for the coconut oil) in a microwave safe bowl and warm them up
- Add all the ingredients (except the coconut oil) to a blender or food processor and blend till well incorporated
- Pour in the melted coconut oil
- Spoon "frosting" over cooled cake and let chill for at least two hours.
- Just before serving, sprinkle top with cinnamon.
Notes
*The quick soak method involves soaking cashews for 30 minutes in boiling water and lemon - this process is described in detail here.
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 23g | Protein: 11g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 19mg | Sodium: 405mg | Fiber: 3g | Sugar: 5g
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