This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Caramel Cashew Cake with no dairy and no eggs! This cake is decadently delicious with a cashew caramel sauce that is to die for and a cake that is light and fluffy. And it is made dairy and egg free using Silk’s NEW Protein Nutmilk!
I love the flavor combination of cashews and caramel. Obsessed actually. I just love the salty nuttiness of cashews mixed with the sticky, sweet, and oh so yummy flavors of caramel. It is addicting, but also not so great for the hips, or the tummy, or the butt. And this year I am really trying to get myself into shape (preferably not round).
I have been going to the gym three times a week, hired a trainer, and got myself on a nutrition plan. And one thing I noticed is I needed more protein in my life. So I can’t wait to share with you how I added an awesome protein spin on this tasty Caramel Cashew Cake! After all, I want to have my cake and eat it too!!!!
The Caramel Cashew Cake starts with Silk® Protein Nutmilk. It is delicious , offers 10 grams of soy-free, plant-based goodness, and has protein from 100% pea and combined almond and cashew milks. I knew I would love it, and worked really hard to develop a recipe that uses this awesome protein packed nut milk to make a caramel sauce.
I tasked myself to make caramel sauce with no milk or cream, and cake with no eggs! And you guys, it took me a few tries to get it right, but I totally did, and this cake is the result!
So while the Silk Protein Nutmilk is good on cereal, and in smoothies, or as a beverage, I say let’s make cake!
The cake itself is light and fluffy, with subtle sweetness, then you poke holes all over the top, and whip up some of this caramel sauce. I stirred in chopped cashews, then dumped the whole thing over the top and allowed it to set up in the fridge. The caramel isn’t as thick as a standard caramel, but that made it all the more perfect for a poke cake style cake, where those flavors of caramel and cashew got to seep down into the cake. I cooked the cake in a 9×9 square cake pan which isn’t the pan that I use for all of my cakes, Here you can get the
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Tips for Having your Cake and Eating it Too
- Make great substitutions: As a food blogger it is really difficult for me to stick to any kind of diet or macros plan. I work with food. I cook every day. And my life revolves around recipes. I have to eat them and I have to taste them. So one of the best things I have found to help keep myself where I want to be is making those healthy, happy substitutions that don’t hurt flavor, but do offer a benefit. Subbing Silk® Protein Nutmilk in smoothies, and other recipes is a great option!
- Moderation in all things: When I made this Caramel Cashew Cake I knew I was going to want to eat it ALL. It just tastes good. So I immediately invited people over to share it with me. Moderation…I tell you it works wonders.
- Get active: I am no expert, nor do I want to give unsolicited advice, but I will share that since I have made a more conscious effort to stay active, and be active every day, despite spending countless hours in front of a computer screen, I have felt more energetic, and looked better.
- Enjoy yourself! I guess this is just kind of like the rest, but I still wanted to share it because I have never been one to love depriving myself of the enjoyments of life. And thus things like diets are nasty words in my head. But when I learned that I could find a balance, and just make smarter decisions, I could in fact have my Caramel Cashew Cake and eat it too!
Who’s with me?
Other Delicious and Healthy Desserts Recipes:
- Healthy Pineapple Dole Whip
- Healthy Protein Peanut Butter Cups
- Healthy Cinnamon Hot Chocolate
- (Healthier) Ice Cream Cookie Sundaes
- Healthy StrawberryMilkshake
Caramel Cashew Cake (No Dairy, No Eggs)
Ingredients
Cake
- 1 1/2 cups all purpose flour
- 1 cup white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp white vinegar
- 5 Tbs vegetable oil
- 1 cup SILK Protein Nut Milk
- 1 1/2 tsp vanilla extract
Caramel Sauce
- 1 1/2 cups brown sugar
- 1/2 cup maple syrup the real stuff
- 1 cup SILK Protein Nut Milk
- 1 cup chopped salted cashews
Instructions
- Preheat oven to 350 degrees F
- Mix dry cake ingredients together in a bowl, whisking until combined
- Add wet ingredients to the bowl
- Pour into a greased 9 x 9 cake pan
- Bake 35 minutes
- Meanwhile, in a heavy bottomed sauce pan combine the 1 cup SILK Protein Nut Milk, maple syrup, and brown sugar, and stir together. I love my Anolon Sauce Pan, it has a lid designed for draining, it offers superior performance, and it can be used in the oven up to 400 degrees.
- Heat over a medium to medium high heat, stirring constantly.
- Bring to a boil, and let boil for 3-5 minutes, until it starts to thicken. You want it to be almost to a traditional caramel consistency.
- Remove from heat, and let sit for a bit to cool, it should thicken a little further (if it doesn't bring it to a boil again)
- Stir in cashews
- After cake is cooked, remove it from oven, and let it cool for 5-10 minutes.
- Use a chopstick, or back of a wooden spoon (the handle) to poke holes liberally around the cake
- Pour nut and caramel mixture over the top
- Refrigerate 30 minutes to let cool, and serve!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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