Cashew Cake
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (6)

Cashew Cake

NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 6%
CARBS 29G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER22G TOTAL SUGAR
FAT 11G44% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Dense, moist cake made with roasted cashews and oats, paired with cream cheese frosting. It's rich and nutty, striking a balance between decadence and rusticity.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup dry roasted and lightly salted cashews (plus more for topping, see note 1)
  • 1 cup light brown sugar (lightly packed, see note 2)
  • 8 tablespoons unsalted butter (cold, cubed)
  • 2 large eggs
  • 1/4 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cornstarch (see note 3)
  • 2 ounces reduced-fat cream cheese (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups powdered sugar
  • 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
PREP
20M
SODIUM
206MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.