Before we dive into our Vegan Cashew Butter cake, let’s take a minute to talk about our Earth. We have reached a point in our existence on this Earth when we must care about our environment in order to preserve the future for our children. It is no longer debated whether or not our planet is at risk and our natural resources, limited. Nevertheless, it is still a complex issue when it comes to solving this problem or at least slowing down the degradation of our Earth. Regardless of your personal beliefs, it is never a bad idea to start conserving and recycling. The idea of adopting a completely vegan lifestyle is daunting for many — and for good reasons. Is it such a black or white situation though? Are you really supposed to be vegan or not vegan in order to preserve the planet?
We could start taking small steps such as cutting down on overuse of resources and increasing our efforts to recycle without drastically changing our lifestyles. The same could be implied when it comes to our daily nourishment. There isn’t a hard line movement to make all give up animal products completely. However, changing a bit here and there, resulting in less animal- product- dependent living is becoming our responsibility when we consider the sustainability of future generations. .
We believe you don’t have to sacrifice taste, texture, and nutrition when integrating more plant-based recipes into your routine. Perhaps baking a cake without cow’s milk and eggs doesn’t sound quite possible without compromising the end results. However, here is your challenge: Bake this cake and come back and tell us what you think.
This cake surprises even the most skeptical bakers when we reveal the lack of animal product ingredients in the recipe. All the luxurious texture comes from our Once Again Creamy Cashew Butter. You will find yourself wondering why you did not try out this lavishly delicious and nutritious substitution before.
Here are some tips if you’re new to this style of baking: First, when baking with nut butter, make sure it is at room temperature, so it is easier to combine with other ingredients. The coconut oil will also need to be in liquid form, so you may need to warm it up a bit if it is stored at under 75 degrees Fahrenheit. We’ve tried this recipe with cashew milk, and it worked out well, too. However, we haven’t tested it with coconut, oat milk, or other plant-based milks but believe it also would work.
Want another cake recipe? Try this super easy Blender Banana Cake recipe.
Vegan Cashew Butter Cake
Carolina Jantac, MS, RD, LD
- Start by adding the almond milk, vanilla extract, and cashew butter to a blender. Blend well; then slowly introduce sugar, baking powder, baking soda, and flour while continuing to mix.
- Transfer mixture to a 9x9 pan and place it in an oven preheated to 350 degrees Fahrenheit for about 30 minutes or until you can insert a toothpick in the center of the cake and remove it clean.
- While the cake is baking, place chocolate chips in small saucepan and stir until melted; then add coconut oil and cashew butter and stir. Keep the mixture warm until cake comes out of the oven.
- When the cake is ready, using a fork, poke some holes on top of the cake and pour the chocolate glaze over it . Enjoy! Store in an airtight container for up to four days.