My blog has been going for almost a year, yet this is only the second dessert recipe I have posted. My tastes don’t usually run to sweet, more to salty. And in the interests of keeping the “middle-aged spread” to a minimum, I carefully dole out my carbs. Enter this wonderful vegetarian, gluten free, dairy free, sugar free, Paleo friendly, low carbohydrate cake made from cashews. I served it in thin slices for dessert with fresh fruit, but you could cut it into larger slices for breakfast scones. It would be wonderful anytime with a cup of Earl Grey. It’s dense and flavorful with honey and lavender. And best of all, this is an easy and delicious recipe.
Lavender season is in full bloom in Northern California so it seemed appropriate to season it with fresh lavender. Make sure you purchase food grade lavender (I purchased dried lavender at Williams Sonoma) or use blooms that have not been sprayed with any pesticides or herbicides.
- 1 1/2 cups of Cashews (or 1 1/3 cups ground). I used unsalted but roast Cashews.
- 1/4 cup of Arrowroot
- Pinch of salt
- 1 teaspoon baking powder
- 2 tablespoons of lavender
- 1/4 cup of extra virgin coconut oil
- 4 tablespoons of honey (or 3 tablespoons of maple syrup)
- 2 teaspoons of vanilla extract
- 1 egg
- Preheat your oven to 350 degrees F. Line a 9 inch metal pie plate with parchment paper.
- Blend the cashews in a food processor until powdered.
- Whisk all the dry ingredients (powdered cashews, arrowroot, salt, baking powder and lavender) together in a large bowl.
- Whisk the wet ingredients together, stir into the dry ones.
- Pour into the lined baking dish and bake for 30 minutes.
Cashew and Lavender Cake
- Cool for at least 10 minutes before serving.
I’m taking this to Fiesta Friday for the guests at Angie’s to enjoy.
That’s my kind of cake. Thanks for sharing.
Thanks Hilda. It isn’t too sweet, which is lovely.
A great dessert that’s actually really good for you based on all of the cashews….
Laura, it is good and not overly sweet. Also loaded with protein and other good things. I am wondering how it would be made with almonds and might try that.
Is this really just your 2nd dessert? I guess I know what was the first, then. That chocolate mousse I featured a while ago. Am I right?
You are right!
Over 100 posts and only my second dessert. I am very behind in that department.
Welcome to Fiesta Friday Liz, and thanks for bringing this wonderful dessert. Well, even though this is just your second dessert, it looks like both have been winners. Love all the ingredients in this cake, and the lavender just crowns it all. Aside from using lavender that is not sprayed with harsh chemicals, is there anything else that makes cooking lavender different from the regular lavender? I ask because there is a lavender bush in the gardens I volunteer at, and I’m itching to make some of the lavender dishes that folks have posted on here, including this great cake.
Hello Loretta, thank you for visiting. Sunset Magazine has a wonderful article on lavender and its uses, here is a link to the ariticle:
http://www.sunset.com/garden/flowers-plants/delicious-lavender
The article lists the best varieties for use in cooking. Definitely some are better than others. I also just might just take a nibble to taste and see what you think.
Thanks so much Liz, I did read the article, and have decided that I will probably use the lavender for the shortbread cookies that I have in mind. Thank you again 🙂
Looks delicious, and my kind of cake too being not-too-sweet and with all the nuts in there.
Thank you for visiting Caroline. If you bake it, try it with blueberries. I think that would be good as well. Or, even currents.
What a lovely sounding cake, and I love the look of the crumb–it looks very perfectly nutty, dense and moist, and the top browned so beautifully into that shiny and deep golden crust!
Hello, it looks like “real” cake made with flour doesen’t it? I was as surprised as anyone because I don’t do much baking. It definitely exceeded my expectations.
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