Gluten- And Dairy-Free Roasted Cashew Cake - cooking recipe

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

Preparation

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.