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Chocolate and cashew cake

Written by Veronica Lavenia

Chocolate and cashew cake is a very tasty sweet with a soft and moist interior.

Cashews are the key ingredient. Cashew milk is a very good alternative, rich in nourishment, ideal for making the mixture soft. It is free of saturated fats and cholesterol, and, combined with cocoa and chocolates, dampening the bitterness of these ingredients.

For a vegan version you can replace the eggs with eggs replacer and/or 150 g (5 oz) cornstarch/cornflour.

A cake suitable for breakfast but also ideal as a dessert. In this last case, to make this dark chocolate and cashew cake even more delicious, a simple glaze with melted dark chocolate (or covered with cashew butter) will be enough.

Chocolate and cashew cake: Ingredients

Serves 6-8

150 g (5 oz) dark chocolate 70%

300 g (11 oz) brown rice flour, sifted

50 g (2 oz) ground natural cashews

2 tsp organic baking powder

1 tsp organic vanilla “Bourbon” powder

1 tbsp raw cocoa powder

2 large free range organic eggs

Pinch of sea salt

1 tbsp dates syrup

80 g (3 oz) raw coconut sugar

100 ml (3½ fl oz) cashew milk

80 ml (3 fl oz) mild extra virgin olive oil




Chocolate and cashew cake: Method

  1. Melt the chocolate in a bain-marie.
  2. In a bowl, mix all the dry ingredients.
  3. In another bowl, beat the eggs with salt, date syrup, sugar, cashew milk and oil. Add the melted chocolate.
  4. Add, little by little, the dry ingredients to the liquid ones and mix quickly.
  5. Pour the mixture into a cake tin, lined with parchment paper and bake at 180°C (350° F/Gas 4) for 25 minutes.


Don’t miss:

Cashew and honey cakes

Peanut and cashew vegan cookies

Barley salad with cashew sauce

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.