Cashew Almond GF/DF Cake

Recently, I was inspired by the beautiful Thanksgiving Edition of the Cooking Light Magazine. It has so many light recipes, and most were dairy free, which is important to me. I found a recipe that was not only DF, it was GF! I substituted Raw Cashews instead of the impossible-to-locate Macadamia nuts. This cake is a light and delicious dessert.

Cashew Almond GF/DF Cake

  • Servings: 8
  • Difficulty: easy
  • Print

Credit: Adapted from  Cooking Light Magazine .


  • 1 c. almond flour
  • ½ c. raw cashews
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ½ c. sugar
  • 4 eggs, separated
  • ½ c. toasted flaked coconut
  • 2 tbsp. vanilla frosting (recipe in archives:


preheat oven to 350°

  1. In a food processor, finely grind the first 4 ingredients.gfdf-blog-photo
  2. In another bowl, mix the egg yolks, vanilla and sugar.
  3. Add the flour mixture to the wet ingredients and mix, it will become doughy.
  4. Beat the egg whites until stiff peaks form. Gently fold the  fluffy egg whites into the flour mixture a little at a time. It may take a few minutes because you must go slow to maintain the volume of the egg whites.gfdf-batter
  5. Pour the batter into a greased and sugar coated  8″ pan, I used a removable bottom cake pan so the cake pops out easily.
  6. Bake at 350° for 25-35 minutes, or when a toothpick comes out clean.
  7. Let the cake cool for a few minutes until touchable, and invert the cake onto a plate.
  8. Allow to cool. *The original (light) recipe didn’t use frosting as a base, but I suggest adding 2 tbsp. dairy free  frosting the top before adding the flaked coconut so it sticks better.






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