Friday, March 11, 2011

Vegan Cashew Cake

I am so ready for sun to come up. It has been raining continuously and there is hardly any sunlight. It is very depressing and it is hard to take pictures. I took this picture in such dim light that I almost didn't want to post it. But then again, I will have to make it again. I had a family member visiting this week and I sent this cake for his kids with him. If I have to make it again just to take pictures, who is going to eat it then? And since it is a vegan cake, no one can stop me from eating it. So, here is the picture with compromised lighting.
Vegan Cashew Cake

One year backVegetable Saagu / Vegetable Stew
Adapted from - Eggless Almond Date Cake
Ingredients:
Cashews - 3/4 cup
Raisins - 1/2 cup
Oats - 1/4 cup (I used rolled oats. If using quick, you don't have to soak that. Add it while blending the cashews and raisins)
All purpose flour - 2 cups
Whole Wheat flour - 1 cup (You could use all purpose flour itself)
Salt - 1 tsp
Baking powder - 2 tsp
Baking Soda - 1 tsp
Vanilla - 2 tsp
Sugar - 1 1/2 cups
Vegetable or Canola Oil - 2/3 cup

Method:
Take cashews, raisins in a bowl. Pour 1 cup of hot water over it. Add the oats and let it sit for an hour or two. Grind it into a puree in a blender. Pour it into the measuring cup and add enough water to make the whole mixture 2 1/3 cups. Pour this into a bowl. Preheat the oven to 350 F (325 if using dark pan like I did). Grease and flour a 10 cup bundt pan or two loaf pans of size 8 X 4. I used mini bundt pans and got 6 of them plus 2 mini loaves.

In a bowl whisk together flours, baking powder, baking soda, salt. In another bowl whisk together the puree, oil and sugar. Stir in the vanilla. Dump the dry ingredients to the wet and stir to combine. Do not over mix. Pour into the prepared pan. Bake for 50 - 60 minutes (for a bundt pan) or until a toothpick inserted in the center comes out clean. If you are using a cupcake pan, bake for 20 - 22 minutes. Loaf pans will take about 40 - 45 minutes and mini loaf pan took 33 - 35 minutes to be done. Cool on the wire rack in the pan for 10 minutes and then turn on to the wire rack to cool completely.
I did not glaze it. You could sprinkle some confectioner's sugar if you like.
Enjoy.

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20 comments:

  1. wow this looks so gud n yum....lovely one dear

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  2. This cake sounds delicious , I will definately book mark and try.

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  3. The cake looks and sounds so great, cant wait to take a bite...wonderful !

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  4. looks gorgeous and so so so soft,

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  5. thats really awesome.. bookmarked..

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  6. delicious I like cakes with cashews looks wonderful

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  7. Perfecto....looks like u got mini bundt pans...what kind oats u r using old fashioned b'coz I never soak oats but then I use quick kind.....

    I'm finally seeing some sunlight here & there, thank God no more rain since morning...

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  8. Wonderful recipe and a fine looking cake :)

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  9. Gorgeous and delicious cake,looks lovely

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  10. Thanks to all for leaving a comment.
    Spice,
    I used rolled oats.

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  11. Novel idea to use ground cashews in a cake, sounds moist and so good. Ur bundt cakes look perfect!

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  12. Nice looking cakes... would love to try it since it is eggless :)

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  13. Lovely cake and looks perfect!

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  14. cute cakes!!! My Kiddo Loves cashews a lot!!! Bookmarking it!!!

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  15. I guess this is one filling cake perfect for breakfast.Lovely pictures.

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  16. cashew cake just sounds fabulous!!!

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