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Caramel Cashew Cake is dairy and egg free and out so yummy!
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Caramel Cashew Cake (No Dairy, No Eggs)

Caramel Cashew Cake is a delicious dairy and egg free cake.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cake
Cuisine: Desert
Keyword: caramel cashew cake, no dairy cake, no egg cake
Servings: 6 servings
Calories: 765kcal
Author: Rachael



  • 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


  • 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!


Calories: 765kcal | Carbohydrates: 139g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Sodium: 471mg | Potassium: 321mg | Fiber: 1g | Sugar: 106g | Vitamin A: 80IU | Calcium: 137mg | Iron: 3.3mg