Gluten- And Dairy-Free Roasted Cashew Cake

• 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

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread cashews on a baking sheet. Sprinkle coarse salt on top; drizzle with honey.
3. Roast in the preheated oven until golden brown, 3 to 5 minutes. Cool briefly, about 5 minutes.
4. 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.
5. Mix oat milk, coconut oil, and eggs together in a bowl.
6. 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.
7. Grease an 8-inch round cake pan with coconut oil. Pour batter into the pan.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 32 minutes.

flour, cashews, honey, coarse salt, milk, coconut oil, eggs, brown rice flour, arrowroot powder, baking powder, guar gum, ground cinnamon, ground nutmeg, ground ginger, ground cloves, chili powder, salt

Taken from www.allrecipes.com/recipe/256926/gluten-and-dairy-free-roasted-cashew-cake/ (may not work)