Instructions
- I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow, step-by-step action shots in the blog post above.
Cake
- Soak the cashews in boiling water for about 30 minutes or until super soft, then drain the water.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and line a 6×9-inch (about 15×23 cm) pan with parchment paper (with a tab on all sides for easy removal).
- Add all dry ingredients to a large bowl and mix with a whisk.
- Now add all the wet ingredients and mix again with a whisk until combined. Do not over mix.
- Bake in the oven for 35 minutes or until a toothpick comes out clean (may be crumbly but not wet). Always insert the toothpick into the center of the cake. The cooking time may be a few minutes less or more depending on your oven and the size of the pan.
- Let the cake cool completely. You can skip the frosting and dust the cake with powdered sugar (or powdered Erythritol).
Icing (optional)
- To make the pudding, simply add all the cream ingredients (except the cashews) to a saucepan. Whisk vigorously until no lumps remain. When the mixture is completely smooth, turn on the heat and bring the mixture to a boil. Boil for 1-2 minutes (pudding will thicken), then turn off heat.
- Add the pudding and softened cashews to a blender or food processor and blend on high until the cream is completely smooth. If you don’t have a high speed mixer, it will take longer. I use THIS food processor that does the job. It took about 3-4 minutes.
- Pour the cream on the cooled cake and spread evenly. Then place the pan in the freezer for about 1 1/2 to 2 hours or in the refrigerator overnight to set. I prefer the freezer method because I can eat the cake more quickly. 😀
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months. Enjoy!
notes
Ginger Spice Blend:
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Oatmeal: If you don’t have oat flour, process the oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oatmeal.
Canned coconut milk: If you don’t want to use canned coconut milk, you can use any other plant-based milk with the addition of 2 tablespoons of oil!
Molasses: Use dark molasses, not black molasses. If you’re not a fan of molasses (some people don’t like its pungent taste), you can use less (for example, only 2-3 tablespoons) and add 1-2 tablespoons of maple syrup.
Cornstarch: You can use arrowroot flour instead.
Sweetener: Any granular sweetener can be used. Some examples are Xylitol*, Erythritol (I used), coconut sugar, regular sugar or palm sugar. *Xylitol sweets should never be given to dogs.
The recipe is for 8 people. Nutritional values are for one piece cake without cream.
