Recipe: Easy Flourless Blueberry Cake
It’s freezing outside. Time to make summer-inspired cake!
PHOTO BY LEAH LIZARONDO
This post is unapologetically off-season. I won’t go into much detail about winter overload. Please proceed to this post, where I spent a few words of my annual and much-justified whining about winter.
Instead let me be proactive and give you a nice burst of summer with a flourless blueberry cake. How’s that, you say? Ah, young Padawan, let me introduce a new base for your baked goods — cashews. Am I nuts?! (Sorry, couldn’t help it.)
I already use cashews a lot in my cooking. It’s my go-to for making nut milks and creams (aside from coconut). It’s a softer nut, so even if you don’t have a Vitamix or Blendtec, soaking cashews for a few hours makes it easy to blend into a smooth cream. But this is the first time I have used cashew meal in baking, and I’m going to keep on doing so from now on!
It is also one of the most-buttery nuts — and that flavor truly is what makes this cake so good. Buy raw cashews — or if you’re hard-pressed to find those, use roasted, unsalted cashews — and pulse them in your food processor (be careful not to turn it into cashew butter!) until it becomes a coarse meal. It doesn’t have to be finely ground. Or Trader Joe’s sells cashew meal, although I haven’t yet tried it.
This recipe also uses arrowroot. It is a starch derived from a South American plant and historically has been used for medicinal purposes. I prefer it any day over cornstarch, which is highly processed and mostly derived from GMO plants. Arrowroot is available in the gluten-free section of most grocery stores, or you can purchase it online.
As with all my recipes (especially baked goods), this is extremely easy — one pan and you’re done. This recipe is vegan, gluten-free and (gasp!) Paleo. But don’t let that stop you from trying it — it truly is a revelation. I’m now officially hooked on cashew meal.
Flourless Blueberry Cake
Very slightly adapted from Fed and Fit
- 1 ½ cups raw cashews, ground into a meal (about 1 1/3 cups or so ground)
- ¼ cup arrowroot
- Pinch of salt
- 1 teaspoon baking powder
- 1 cup fresh or frozen blueberries (thaw first and drain the liquid)
- ¼ cup extra-virgin coconut oil
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 egg or 1 tablespoon flax seed meal dissolved in 2.5 tablespoons water
- Preheat oven to 350 degrees Fahrenheit and line an 8-inch metal cast-iron pan with parchment paper.
- If using flax meal instead of egg, dissolve in water and set aside to thicken.
- Pulse the cashews in a food processor until it is a fine meal consistency. Do not overprocess, as it will turn to cashew butter.
- Whisk together all the dry ingredients.
- Whisk together the wet ingredients and then add to the dry ingredients.
- Fold in the blueberries.
- Pour into the baking pan and bake for 30 minutes.
- Let cool for at least 10 minutes. Lift out of the pan and enjoy!