Recently, I was inspired by the beautiful Thanksgiving Edition of the Cooking Light Magazine. It has so many light recipes, and most were dairy free, which is important to me. I found a recipe that was not only DF, it was GF! I substituted Raw Cashews instead of the impossible-to-locate Macadamia nuts. This cake is a light and delicious dessert.
Cashew Almond GF/DF Cake
Credit: Adapted from Cooking Light Magazine .
- 1 c. almond flour
- ½ c. raw cashews
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ½ c. sugar
- 4 eggs, separated
- ½ c. toasted flaked coconut
- 2 tbsp. vanilla frosting (recipe in archives:
preheat oven to 350°
- In a food processor, finely grind the first 4 ingredients.
- In another bowl, mix the egg yolks, vanilla and sugar.
- Add the flour mixture to the wet ingredients and mix, it will become doughy.
- Beat the egg whites until stiff peaks form. Gently fold the fluffy egg whites into the flour mixture a little at a time. It may take a few minutes because you must go slow to maintain the volume of the egg whites.
- Pour the batter into a greased and sugar coated 8″ pan, I used a removable bottom cake pan so the cake pops out easily.
- Bake at 350° for 25-35 minutes, or when a toothpick comes out clean.
- Let the cake cool for a few minutes until touchable, and invert the cake onto a plate.
- Allow to cool. *The original (light) recipe didn’t use frosting as a base, but I suggest adding 2 tbsp. dairy free frosting the top before adding the flaked coconut so it sticks better.